Pesto Alfredo Chicken Thighs Crock Pot Recipes

SLOW-COOKER PESTO CHICKEN THIGHS

Steps:

• Spray slow cooker lightly with cooking spray. Sprinkle chicken thighs with salt and pepper on both sides. Nestle chicken thighs in slow cooker in even layer; they may be arranged tightly, if necessary.
• In small bowl, stir pesto and chicken broth. Pour over chicken thighs, and spread evenly with spoon.
• Cover and cook on High heat setting 4 hours. Serve immediately using one or both of the ideas below, or cool slightly and refrigerate in an airtight container for a few days until ready to use.
• Bruschetta-Topped Chicken: In medium bowl, mix 1 1/2 cups chopped fresh tomatoes, 2 tablespoons finely diced red onion, 1 tablespoon chopped fresh basil leaves, 1 tablespoon red wine vinegar, salt and pepper to taste. Let stand 10 minutes for flavors to blend. Spoon over 1/2 recipe hot Slow-Cooker Pesto Chicken Thighs, and serve with rice or pasta as desired. (To use the entire recipe of chicken thighs, double these ingredient amounts.)
• Bacon Ranch Pasta and Chicken: Cook and drain 1/2 lb pasta (a short variety) as directed on package. Toss hot pasta with 1 tablespoon dry ranch dressing and seasoning mix, 1/4 cup sour cream, 1/4 cup milk, 1/2 cup shredded Italian cheese blend, 4 slices bacon, cooked and crumbled and 1/2 recipe Slow-Cooker Pesto Chicken Thighs, shredded. Top with a sprinkle of chopped fresh basil leaves, if desired. Serve warm. (To use the entire recipe of chicken thighs, double these ingredient amounts.)

CROCK POT PESTO RANCH CHICKEN THIGHS

Steps:

• Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.
• Serve with a side of mashed potatoes and a simple salad.

SLOW COOKER PESTO ALFREDO CHICKEN AND PASTA

Steps:

• Spray slow cooker with non-stick cooking spray.
• Place chicken in the bottom of the slow cooker.
• Pour Alfredo sauce, pesto, and tomatoes (undrained) on top of chicken.
• Cook on low heat for 5-6 hours (or high heat for 3-4 hours) or until chicken is cooked through.
• Near the end of the cooking time, cook the pasta according to the package directions and drain well.
• Remove chicken from slow cooker and shred using 2 forks (it should come apart fairly easy).
• Add the chicken and pasta back to slow cooker and mix together.
• Serve topped with fresh Parmesan cheese, fresh basil, and fresh diced tomatoes (optional toppings).

PESTO ALFREDO CHICKEN THIGHS (CROCK POT)

Steps:

• Place chicken thighs in slow cooker. Sprinkle with pepper, add cream cheese on top. In a small bowl, combine Alfredo sauce, water and basil, stirring well. Pour over chicken thighs, then pour frozen mixed veggies on top. Cover and cook on low for 6-7 hours or high for 3 to 3 1/2 hours. Serve over hot fettuccine noodles.