SLOW COOKED PESTO CHICKEN

Looking for a slow cooker recipe to help out with your meal planning for the week? Check this out…

SLOW COOKED PESTO CHICKEN

INGREDIENTS:

3 T. Pesto (house made or store bought)

1 1⁄2 lb. Boneless skinless chicken thighs, excess fat removed

PREPARATION:

• Add chicken thighs to crock pot or slow cooker and add the 3 T. of pesto.

• Using hands, rub the pesto all over the chicken thighs so most of the thighs are covered with pesto.

• Cook the chicken on high for ~2 hours or until chicken is cooked through (internal temperature at 160 degrees—turn off and allow to carry over cook to 165 degrees.

• Enjoy as is or pull apart (see note).

Dietitian’s Note: allow the chicken to cool for at least 30 minutes then pull apart for a “pulled pesto chicken”. This works great for multiple meals during the week.

Number of servings: 6
Serving size: 4 oz. (with pesto)
Nutrition:  200 calories, 25 gm protein, 8 gm fat, 6 gm carbohydrate, 2 gm fiber, 140 mg sodium

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