Slow Cooker Pesto Chicken
3 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 450 g Chicken breast (about 150g/5.25oz per breast)
- 2 Shallots (large; diced)
- 6 Sun-dried tomatoes (diced)
- 5 tablespoons Sun-dried tomato pesto
- 80 ml Chicken stock
- 60 g Spinach
- 3 tablespoons Reduced fat crème fraîche
- 20 g Parmesan (grated)
Method
- Put 450 g Chicken breast, 2 Shallots, 6 Sun-dried tomatoes, 80 ml Chicken stock and 5 tbsp Sun-dried tomato pesto into your slow cooker.
- Cook on high for 3 hours or low for 7 hours.
- 15 minutes before the time is up, stir in 60 g Spinach and 3 tbsp Reduced fat creme fraiche.
- Serve with rice and the 20 g Parmesan grated on top.