Chicken Minestrone With Pesto
- Reviews 1
Ready In: 8 hrs 20 mins
Serves: 6
Ingredients
- 1 (28 ounce) can diced tomatoes with juice, undrained
- 4 cups chicken broth
- 1 lb boneless skinless chicken thighs, cut in 1-in . chunks
- 1 medium baking potato, peeled and diced
- 1⁄2 cup chopped onion
- 1⁄2 cup carrot
- 1⁄2 cup celery
- 1⁄4 teaspoon pepper
- 1 (16 ounce) can white kidney beans, rinsed (cannellini)
- 1 medium zucchini, diced
- 1 cup frozen cut green beans, thawed
- 3 cups refrigerated prepared basil pesto
Directions
- Mix all ingredients except the cannellini beans, zucchini, green beans and pesto in a 4-qt or larger slow-cooker.
- Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender.
- Stir in cannellini beans, zucchini and green beans. Cover and cook on high 15 minutes, or until zucchini is tender.
- Spoon into bowls; top servings with pesto.
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