Chicken With Basil Cream Sauce-Slow Cooker

This is a recipe from Arlene Burnett, Pittsburgh Post-Gazette. I changed it to use jarred pesto sauce because I am really lazy, but will include the Pesto Sauce recipe. I doubled the recipe and cooke it for 4-6 hours on low.

Ready In:
4hrs 15mins
Serves:
Units:

ingredients

directions

  • Spray the inside of the slow cooker with cooking spray.
  • Arrange the chicken breasts in the slow cooker.
  • Sprinkle with salt and pepper.
  • In a small bowl combine the Alfredo sauce and the pesto sauce.
  • Stir to combine then pour over the chicken.
  • Cover and cook on low for 4-6 hours.
  • Cook until chicken is cooked and tender.
  • Pesto:

  • Combine the garlic and pine nuts in a small food processor and until finely chopped.
  • Add basil and parmesan cheese and process until it becomes a coarse paste.
  • With the machine running slowly pour the olive oil through the feed tube, processing until it becomes a thick puree.
  • Store in the refrigerator for up to 1 week with a bit of olive oil poured over the top to preserve the color or freeze for up to 2 months.
  • Per Arlene:

  • She added 1/4-1/2 cup of Alfredo sauce.
  • She cooked linguine, add the extra sauce and tossed.
  • Then placed the chicken on a platter, placed the chicken on top with the additional sauce.
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@mandabears
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@mandabears
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"This is a recipe from Arlene Burnett, Pittsburgh Post-Gazette. I changed it to use jarred pesto sauce because I am really lazy, but will include the Pesto Sauce recipe. I doubled the recipe and cooke it for 4-6 hours on low."
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  1. mandabears
    This is a recipe from Arlene Burnett, Pittsburgh Post-Gazette. I changed it to use jarred pesto sauce because I am really lazy, but will include the Pesto Sauce recipe. I doubled the recipe and cooke it for 4-6 hours on low.
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