Slow Cooker Pesto Chicken With Vegetables Recipes

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SLOW-COOKER PESTO CHICKEN WITH VEGETABLES



Slow-Cooker Pesto Chicken with Vegetables image

Yes, you can cook a whole chicken in the slow cooker! This easy, pesto-rubbed recipe is quick to prep and tastes delicious.

Provided by Stephanie Wise

Categories     Entree

Time 7h15m

Yield 6

Number Of Ingredients 7

1 medium white onion, quartered, sliced
2 medium russet potatoes, peeled, cubed
1 whole chicken (3 1/2 to 4 1/2 lb)
1/4 cup basil pesto
1 can (14.5 oz) diced tomatoes, drained
1 1/2 cups chopped zucchini (about 1 medium)
1/2 cup pitted kalamata olives

Steps:

  • In 6-quart oval slow cooker, place onion slices and cubed potatoes.
  • Remove chicken from packaging; remove and discard giblets. Rinse chicken; pat dry. Rub pesto all over chicken including inside cavity. Place chicken over vegetables in slow cooker, leaving 1-inch space around chicken.
  • Cover; cook on Low heat setting 6 hours. Do not remove lid before 6 hours.
  • After 6 hours, add tomatoes, zucchini and olives to slow cooker. Cover; cook on Low heat setting 30 minutes to 1 hour longer or until zucchini is tender and instant-read thermometer inserted in thickest part of chicken thigh muscle and not touching bone reads at least 165°F (legs should move easily when lifted or twisted).
  • Set oven control to broil. Carefully transfer chicken to roasting pan. Broil 5 minutes or until skin is golden brown and crisp. Let chicken rest 5 minutes before serving with vegetables.

Nutrition Facts : Calories 350, Carbohydrate 15 g, Cholesterol 100 mg, Fat 1, Fiber 2 g, Protein 33 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 4 g, TransFat 1/2 g

SLOW COOKER CREAMY PESTO CHICKEN AND PASTA



Slow Cooker Creamy Pesto Chicken and Pasta image

Super-creamy and flavorful from pesto and grated Parmesan cheese, this chicken and pasta dish is made in a slow cooker and perfectly rich.

Provided by Meretia

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 5h10m

Yield 8

Number Of Ingredients 9

2 pounds skinless, boneless chicken breasts
2 cups chicken broth
2 cups water, or as needed
salt and pepper to taste
1 (8 ounce) jar pesto
2 cups heavy whipping cream, divided
1 (16 ounce) package egg noodles
8 ounces grated Parmesan-Romano-Asiago cheese
½ cup milk

Steps:

  • Place chicken in a slow cooker on High power. Add broth and water to cover. Season with salt and pepper.
  • Cover and cook until chicken is no longer pink inside, about 3 hours.
  • Remove chicken from slow cooker, shred using a fork, and return meat to the pot. Add 1 cup cream and entire jar of pesto.
  • Cook on High 1 more hour.
  • Add remaining cream, egg noodles, and 3/4 of the grated Parmesan-Romano-Asiago cheese to the slow cooker. Add milk.
  • Cook on High until noodles are cooked, about 1 hour more. Add extra milk for a thinner sauce. Top with remaining Parmesan-Romano-Asiago cheese.

Nutrition Facts : Calories 831.6 calories, Carbohydrate 45.7 g, Cholesterol 230.6 mg, Fat 49.7 g, Fiber 2.7 g, Protein 49.9 g, SaturatedFat 24 g, Sodium 1075 mg, Sugar 2.4 g

SLOW-COOKER PESTO CHICKEN THIGHS



Slow-Cooker Pesto Chicken Thighs image

Versatile, juicy and oh-so affordable, these slow-cooker chicken thighs can easily be transformed into two family friendly dinners.

Provided by By Cindy Rahe

Categories     Entree

Time 4h5m

Yield 8

Number Of Ingredients 5

3 lb boneless skinless chicken thighs
1/2 teaspoon salt
1/4 teaspoon pepper
1 jar (6.25 oz) basil pesto
2 tablespoons Progresso™ reduced sodium chicken broth (from 32-oz carton)

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.)

Nutrition Facts : Calories 330, Carbohydrate 2 g, Cholesterol 165 mg, Fat 1, Fiber 0 g, Protein 37 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 0 g, TransFat 0 g

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