This recipe is so good and very simple to execute. You simply add a jar of sun dried tomatoes, a jar of pesto, a chopped onion, and two pounds of chicken breast to your crockpot and cook on low for six hours or until the chicken shreds easily. I found the recipe here on Pinterest. The original recipe on Make the Best of Everything suggests that you add the pesto and sun dried tomatoes to the chicken in a Ziplock bag and marinate in the freezer. When you are ready, dump the contents of the bag in the slow cooker in the morning and cook on low until you get home.
I thought this recipe sounded good, but I wasn’t happy with the jarred pesto options at my grocery store, so I decided to make my own with kale. It was not difficult to make and it was much healthier than the store-bought version. The kale pesto was made with kale, olive oil, lemon juice, and Parmesan cheese in my food processor. Click here for the recipe.
The Make the Best of Everything website suggested putting the chicken mixture over pasta, but I used my new spiral vegetable slicer to make zucchini noodles. The sun dried tomatoes and pesto create a sauce for the “noodles” so you don’t need to add anything else. You could also use broccoli slaw. The veggies are a much healthier alternative to the pasta. Less calories and carbs!
Homework: What is your favorite crockpot recipe?