Slow Cooker Pesto Chicken
Easy crockpot pesto chicken with sun-dried tomato, spinach, and creamy Parmesan sauce. Healthy, high-protein, and perfect for busy weeknights.
Servings: 3 servings
Calories: 300kcal
Ingredients
- 450 g Chicken breast about 150g/5.25oz per breast
- 2 Shallots large; diced
- 6 Sun-dried tomatoes diced
- 5 tablespoon Sun-dried tomato pesto
- 80 ml Chicken stock
- 60 g Spinach
- 3 tablespoon Reduced fat crème fraîche
- 20 g Parmesan grated
Instructions
- Put 450 g Chicken breast, 2 Shallots, 6 Sun-dried tomatoes, 80 ml Chicken stock and 5 tablespoon Sun-dried tomato pesto into your slow cooker.
- Cook on high for 3 hours or low for 7 hours.
- 15 minutes before the time is up, stir in 60 g Spinach and 3 tablespoon Reduced fat crème fraîche.
- Serve with rice and the 20 g Parmesan grated on top.
Notes
- Don’t overcook the chicken - breast meat can dry out if left too long. Stick to the cooking times for best results.
- Use a good-quality pesto - it makes a big difference to the flavour.
- Stir the crème fraîche in towards the end of cooking to prevent curdling.
- If the sauce feels too thin, leave the lid off of the slow cooker for the last 20 minutes of cooking to reduce the liquid slightly.
Nutrition
Serving: 1portion | Calories: 300kcal | Carbohydrates: 10g | Protein: 37g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 103mg | Sodium: 594mg | Potassium: 849mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2216IU | Vitamin C: 24mg | Calcium: 146mg | Iron: 5mg
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