Slow Cooker (Crock Pot) Pesto Chicken and Sweet Potatoes |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 8 |
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She actually has a new book out called Make It Fast, Cook It Slow . Stephanie spent over a year cooking every single meal and dessert in crock pots. She is really nice; before her book came out we corresponded a few times. This recipe seemed so different than anything else that I could find on Recipezaar. I have not yet made this layered meal, but it does sound great. Ingredients:
1/4 cup olive oil |
2 tablespoons lemons or 2 tablespoons lime juice |
4 garlic cloves |
2 cups fresh basil |
2 tablespoons pine nuts or 2 tablespoons walnuts or 2 tablespoons sunflower seeds |
1/4 teaspoon pepper |
1/4 teaspoon salt |
4 chicken thighs or 4 chicken breast halves |
sliced mozzarella cheese (i used string cheese!) |
aluminum foil or parchment paper |
4 small sweet potatoes, washed well, skin on |
Directions:
1. Use a 6 quart slow cooker.
2. Blend or food process the first seven ingredients. (If you get to the chicken, you've gone too far.).
3. Take a small taste to double check the flavor of your pesto and adjust as needed.
4. Arrange the chicken in the bottom of your slow cooker. Chicken may be used frozen.
5. Layer on the mozzarella cheese.
6. Pour on the pesto.
7. Cover with aluminum foil or parchment paper.
8. Scrub sweet potatoes well and prick with a fork or other puncturing object.
9. Lay them on top of the foil or parchment, of course.
10. Cover and cook on low for 6-7 hours or on high for 4-5.
11. If your chicken is frozen, it will take longer.
12. When done, carefully remove the sweet potatoes with tongs.
13. Watch out for steam. [As a side note, I am the queen of steam burns. Oops, forgot the mitt again.].
14. Enjoy!
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