Slow Cooker Pesto Chicken Thighs

Submitted by princess1479

"This recipe is quick and easy!! You just add the ingredients and go!! My husband loves this recipe and he is a very picky eater!! The leftover sauce make a great topping for mashed potatoes or a wonderful stock for soup!"

 

• Ready In: 6hrs 5mins
• Ingredients: 5
• Yields: 1 chicken thigh
• Serves: 4-6

ingredients

• 4 -6 chicken thighs, I like to use skinelss thights
• 2 -3 cups chicken broth
• 3 -4 tablespoons pesto sauce, I use the store bough in a jar, but I'm sure you can use homemade pesto sauce
• 1 tablespoon garlic, crushed
• salt and pepper, to taste

directions

1. Place chicken into the slow cooker or crock-pot. I use a 5 qt crock-pot.
2. Pour chicken broth over chicken.
3. Add your pesto sauce and garlic, then top with salt and pepper.
4. Cook on LOW for 6-8 hours, the longer you cook this the better it is.
5. Serve over rice or with mashed potatoes. You can use the sauce for topping for the mashed potatoes.

Reviews

[Alisa Lea]

I made this for the second time tonight. The first time I made it as it was written and it was just ok. This time I used boneless thighs, browned them first and used way less broth. We liked it a lot better. I'll be making this one again.

 

[nellie_nestle]

- I used 1 cup of chicken broth<br/>- Like the previous reviewer, i browned chicken thighs in a frying pan<br/>- added one small onion, also fried onions prior to adding to the slow cooker<br/>- slow cooked for 5 hours

 

[chrispeele]

Easy dish with a different crock pot outcome. So many dishes in the slow cooker end up tasting the same. This pesto twist on the most flavorful cut of chicken is awesome and my entire family 8 agreed with a "thumbs up"! We cooked a pound of angel hair pasta, put it in a large serving dish and covered it with the pesto sauce from the cooker and the chicken. For a twist, add a package of Ranch dressing mix over top of the chicken after adding the pesto.

 

[SolightlyUK]

This is pretty good. I followed the recipe exactly and used skinless bone-in thighs. My husband like it more than I did, but I think my crockpot must get hotter because I cooked it for 6 hours on low and it was probably too long as my chicken was very nearly mush. The 3 stars are for how easy it is, plus it satisfied my darling husband. I think next time I will use less stock and cook it for less time. I think I probably will do again.

 

[Julia N.]

I've been using this recipe for a few weeks. I have to modify all recipes because I have a lot of food allergies. I make my own pesto with no garlic or cheese. I like mine best with whole chicken pieces of thighs and drumsticks. I use water because I can't have the onion and garlic in ready-made broth. I was putting diced bell pepper in the bottom, but the pepper and finished broth end up tasting vinegary. This time I'm not putting pepper in the bottom. I use four servings in a 3.5 qt. cooker. One serving is a large piece or two smaller pieces. I put the chicken in the cooker and put plenty of pesto on top of the pieces. I pour olive oil around the edges to make sure all the pieces are coated with oil. The pieces are usually frozen. Cook for eight hours on low. The chicken is very flavorful and the most tender I've experienced. :) I eat it with rice and steam bell pepper and chard on top of the rice. I put the broth from the slow cooker on the rice. You could also put more pesto sauce on the rice if you like. :) Thanks very much for this recipe!