Monday, January 27, 2014

Recipe: {Slow Cooker} Pesto Ranch Chicken with Broccoli & Tomatoes


-1 8 oz jar of pesto
-1 14 oz bag of frozen broccoli florets OR fresh broccoli
-1 envelope dry Ranch dressing mix, low sodium if you can find it
-1 12 oz can diced tomatoes, low sodium if you can find it
-1 package boneless, skinless chicken breasts, preferably the thin kind


If any of your ingredients are frozen, you can throw them in like that or you can defrost first.
Pour can of diced tomatoes, including the juice, into slow cooker.
Add broccoli.
Add jar of pesto and ranch dressing mix.
Add chicken on top.
Cook on high for 4 hours or low for 8 hours.
Shred the chicken and stir ingredients
(chicken should pull apart easily when stirring).
[Make sure chicken is fully cooked before serving; no pink.]

You can serve it alone or on top of whole wheat pasta or brown rice.


1 comment:

  1. This looks so good and so easy! I'll have to make it next week.