I love pesto sauce and use it regularly instead of tomato sauce when I make homemade gluten free pizza. In fact, I’m surprised it took me so long to make this simple slow cooker pesto chicken for dinner.
In April, my hubby bought a thriving potted basil plant. Those young, fresh, aromatic leaves inspired this classic slow cooker pesto chicken dish. I followed the pesto recipe from The Italian Country Table: Home Cooking from Italy’s Farmhouse Kitchens and it turned out amazing! The basil added a fresh flavour to the cheesy, tender, chicken, while the pine nuts added a subtle warm and nutty tone.
Cook: 6 hours (low) or 3 hours (high)
Yield: 6-8 servings (prepared in a 6.5 quart slow cooker)
Combine and mince the garlic, basil, salt, pine nuts and olive oil in a food processor or blender. Rub the mixture into the chicken thighs and marinate in the refrigerator for a couple of hours or overnight.
Place the chicken and marinade into your slow cooker and cook on low for 6 hours (or high for 3 hours).
Gently stir in the Parmesan cheese and artichoke hearts. Heat for 15-30 minutes.
Serve with a salad or over your favourite cooked pasta.