Slow-Cooker Pesto Chicken with Vegetables
Slow-Cooker Pesto Chicken with Vegetables is a condiment that serves 6. One serving contains 420 calories, 27g of protein, and 25g of fat. For $1.52 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. If you have basil pesto, zucchini, russet potatoes, and a few other ingredients on hand, you can make it. 236 people were impressed by this recipe. It is brought to you by Betty Crocker. From preparation to the plate, this recipe takes around 7 hours and 15 minutes. Overall, this recipe earns a solid spoonacular score of 72%. Users who liked this recipe also liked 365 Days of Slow Cooking: for Slow Cooker Chicken and Pesto Soup, Chicken and Vegetables – Slow Cooker, and Slow-Cooker Chicken and Vegetables with Dumplings.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 420 minutes
Ingredients:
1/4 cup basil pesto
1 can (14.5 oz) diced tomatoes, drained
1/2 cup pitted kalamata olives
2 medium russet potatoes, peeled, cubed
1 medium white onion, quartered, sliced
1 whole chicken (3 1/2 to 4 1/2 lb)
1 1/2 cups chopped zucchini (about 1 medium)
Equipment:
slow cooker
kitchen thermometer
roasting pan
oven
Cooking instruction summary:
1 In 6-quart oval slow cooker, place onion slices and cubed potatoes. 2 Remove chicken from packaging; remove and discard giblets. Rinse chicken; pat dry. Rub pesto all over chicken including inside cavity. Place chicken over vegetables in slow cooker, leaving 1-inch space around chicken. 3 Cover; cook on Low heat setting 6 hours. Do not remove lid before 6 hours. 4 After 6 hours, add tomatoes, zucchini and olives to slow cooker. Cover; cook on Low heat setting 30 minutes to 1 hour longer or until zucchini is tender and instant-read thermometer inserted in thickest part of chicken thigh muscle and not touching bone reads at least 165F (legs should move easily when lifted or twisted). 5 Set oven control to broil. Carefully transfer chicken to roasting pan. Broil 5 minutes or until skin is golden brown and crisp. Let chicken rest 5 minutes before serving with vegetables.
Step by step:
1. 1
2. In 6-quart oval slow cooker, place onion slices and cubed potatoes.
3. 2
4. Remove chicken from packaging; remove and discard giblets. Rinse chicken; pat dry. Rub pesto all over chicken including inside cavity.
5. Place chicken over vegetables in slow cooker, leaving 1-inch space around chicken.
6. 3
7. Cover; cook on Low heat setting 6 hours. Do not remove lid before 6 hours.
8. 4
9. After 6 hours, add tomatoes, zucchini and olives to slow cooker. Cover; cook on Low heat setting 30 minutes to 1 hour longer or until zucchini is tender and instant-read thermometer inserted in thickest part of chicken thigh muscle and not touching bone reads at least 165F (legs should move easily when lifted or twisted).
10. 5
11. Set oven control to broil. Carefully transfer chicken to roasting pan. Broil 5 minutes or until skin is golden brown and crisp.
12. Let chicken rest 5 minutes before serving with vegetables.
Nutrition Information:
covered percent of daily need
