- 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.
Reblogged this on The Tony Burgess Homepage and commented:
This is what came from our slow cooker tonight. It was savory, tasty and easy to prep. Plus it will feed us for about 3 meals. Try it out for yourself.
LikeLiked by 1 person
Reblogged this on and commented:
Yumm but I will go easy on potatoes if I do it!