Jun 1st, 2011
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Slow Cooker Pesto Chicken

Is the basil in your garden or on your window sill calling to you? Cook some tender chicken in a creamy, fresh homemade pesto sauce — prep it in just 10 minutes and let your slow cooker take care of the rest.

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.

slowcookerpestochicken.jpg

Slow Cooker Pesto Chicken

Prep: 10 minutes
Cook: 6 hours (low) or 3 hours (high)
Yield: 6-8 servings (prepared in a 6.5 quart slow cooker)

  • 2 cloves minced garlic
  •  1⁄4 tsp salt
  •  2⁄3 cup packed young basil leaves
  • 2 tbsp toasted pine nuts
  • 1 tbsp extra virgin olive oil
  • 2 1⁄2 lbs chicken thighs
  •  3⁄4 cup grated Parmesan cheese
  • 1 1⁄2 cups marinated and quartered artichoke hearts

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.