Looking for a slow cooker recipe to help out with your meal planning for the week? Check this out…
SLOW COOKED PESTO CHICKEN
3 T. Pesto (house made or store bought)
1 1⁄2 lb. Boneless skinless chicken thighs, excess fat removed
• 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