The Soup Diva

• 6 boneless chicken breasts
• Medium bag baby carrots
• Small bag red potatoes
• 4 shallots
• 1 jar prepared pesto (6 oz or so)
• 1 packet ranch dressing mix
• 2 cloves garlic, minced
• 4 tbsp butter
• Salt and pepper to taste

Place carrots in bottom of large slow cooker. Cut potatoes in half and place on top of carrots; season liberally with salt and pepper. Rough cut shallots and cube butter; scatter both on top of potatoes. Season chicken breasts with salt and pepper and lay in single layer on top of everything.

In small bowl, mix together pesto (save the jar), ranch dressing mix, and minced garlic. Add about a half cup of hot water to the pesto jar; place lid on jar and shake well. Uncover and pour evenly into slow cooker. Spread pesto mixture in bowl evenly over chicken in slow cooker. Cover and cook for 6-8 hours on low.