Prepare for a busy week with this delicious Crockpot Pesto Chicken recipe by @ashleysweeneyrd.
Prep Time: 15 minutes
Total Time: 4-6 hours
Ingredients
4 large chicken breasts
¼ large cucumber, peeled and diced
1 bag of Ancient Harvest Ready-to-Heat, Sea Salt
For the pesto:
⅔ cup olive oil
⅔ cup packed basil
⅓ cup shelled pistachios
1 clove garlic
1 Tbs lemon juice
⅛ teaspoon sea salt
Directions
Pesto:
Combine all ingredients in a food processor or high-speed blender until smooth.
Reserve 3 Tbs of the pesto for the quinoa.
Refrigerate until ready to use.
Crockpot Pesto Chicken:
Score the chicken breasts by using a sharp knife, make shallow parallel cuts in the chicken, about ½ inch apart. It allows the chicken to get more flavorful.
Pour all but 3 Tbs of the pesto over the chicken in the crockpot.
Put on low for 6 to 8 hours or high for 4 to 6 hours.
When ready to serve, slice or shred the chicken, pouring the juice from the crockpot over the meat.
Prepare the heat-and serve quinoa according to the instructions.
Pour the quinoa into a bowl with the 3 Tbs of pesto and diced cucumbers. Mix well.
