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    You are in: Home / Recipes / Crock Pot Pesto Ranch Chicken and Veggies #RSC Recipe
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    Crock Pot Pesto Ranch Chicken and Veggies #RSC

    Crock Pot Pesto Ranch Chicken and Veggies #RSC. Photo by Lavender Lynn

    1/3 Photos of Crock Pot Pesto Ranch Chicken and Veggies #RSC

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    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 10 mins

    10 mins

    8 hrs

    LifeIsGood's Note:

    Ready, Set, Cook! Hidden Valley Contest Entry. You can't get much easier than this! With little prep work, all ingredients get mixed into the crock pot to create a complete meal. The pesto and ranch combine to make a delicious sauce that coats the chicken, potatoes and carrots. Our family just loved this recipe and I hope that you do, too! Feel free to adjust the amount of veggies to your liking.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 4 -6 red potatoes (use 4 if your potatoes are large, 6 if they are small)
    • 2 cups baby carrots
    • 4 shallots, sliced
    • 4 chicken breasts, bone in and skin removed. (If you use boneless, decrease cooking time)
    • 6 ounces pesto sauce
    • 1 ounce Hidden Valley Original Ranch Dressing Mix

    Directions:

    1. 1
      Cut the potatoes in half if they are small or into quarters if they are large.
    2. 2
      Put the potatoes, baby carrots and shallots into the bottom of the crock pot.
    3. 3
      Place the chicken breasts on top of the vegetables.
    4. 4
      In a small bowl, mix together the pesto with the packet of Hidden Valley Ranch Salad Dressing and Seasoning Mix until completely combined.
    5. 5
      Pour the pesto/ranch mixture over the chicken and vegetables.
    6. 6
      Mix everything together so the sauce covers all ingredients.
    7. 7
      Put the lid onto your crock pot and cook on low for 6-8 hours.
    8. 8
      Enjoy!

    Ratings & Reviews:

    • on February 22, 2013

      55

      Wow!!! My house smelled wonderful while this was cooking, couldn't wait to eat it for my lunch. I scaled back the recipe and used boneless, skinless chicken breast. I used Low Fat Pesto Sauce, #234198 for the pesto sauce, which also worked well for my Weight Watcher diet. Since I was at home, I made mine in the oven. I covered it and cooked for about 1 hour at 275 degrees and then uncovered it for about 15-20 minutes at 350 degrees. Thanks for sharing the recipe and good luck with the contest!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 02, 2013

      55

      This dish was loved by my whole family. The leftovers the next day were delicious. The house smelled wonderful while this cooked. Good luck in the contest.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2013

      55

      So easy and yummy!! I used my own home made pesto and because there is no original Hidden Valley Ranch Dressing available in Germany, I used a copycat which I found somewhere on the net and which I've used before in recipes. I'm glad I made this, it was pure comfort food on a chilly day. Thanks for sharing this, and good luck with the contest!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Crock Pot Pesto Ranch Chicken and Veggies #RSC

    Serving Size: 1 (442 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 435.3
     
    Calories from Fat 124
    28%
    Total Fat 13.8 g
    21%
    Saturated Fat 3.9 g
    19%
    Cholesterol 92.8 mg
    30%
    Sodium 182.0 mg
    7%
    Total Carbohydrate 42.5 g
    14%
    Dietary Fiber 5.4 g
    21%
    Sugars 5.7 g
    23%
    Protein 35.1 g
    70%

    The following items or measurements are not included:

    pesto sauce

    Hidden Valley Original Ranch Dressing Mix

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