CROCKPOT PESTO CHICKEN AND SWEET POTATOES(4 SERVINGS)

By devogirl

This recipe serves 4 and takes 21 minutes.

This recipe requires quite a bit of basil; if you don't grow your own or are not able to easily buy in bulk (or if you're just looking to save some time), you may substitute the homemade pesto for a pre-made, store-bought version and skip step #1. If you're using fresh chicken and your sweet potatoes are quite large, you may choose to swap layers and put the sweet potatoes on the bottom. Newer slow cookers cook from the sides as well as from the bottom, but sometimes it seems the food on the bottom cooks faster.

(Nutrition)
Calories 570kcal
Protein 32g
Fat 33g
Carb 39g
Fiber 8g
Sugar 12g

Ingredients

• 4 tablespoon- olive oil
• 3 tablespoon- lemon juice
• 1 clove- garlic
• 2 cup - basil, fresh
• 1/2 cup- walnuts, chopped
• 1/4 teaspoon- salt
• 1/4 teaspoon- black pepper ground
• 1 pound- chicken breast
• 1/2 cup- Parmesan cheese, grated
• 4 medium-sweet potato
• (Serve with)
• 4 cup- spinach
• 2 cup- lettuce, romaine
• 2 medium- orange

Preparation

Step 1

In a food processor or blender, combine olive oil, lemon juice, garlic, basil, salt and pepper for the pesto. Add more lemon juice, salt, and/or pepper to taste.
Arrange the chicken in the bottom of a large slow cooker. (You can use frozen.)
Top with cheese, then pour the pesto evenly over top. Cover with a layer of foil or parchment paper.
Scrub sweet potatoes well (leaving the skin on), prick with a fork, and lay them on top of the paper or foil. Cover and cook on low for 6-7 hours or on high for 4-5 hours. (If your chicken is frozen it will take a bit longer.)
Use tongs to carefully remove the sweet potatoes as well as the foil or parchment. The steam that comes out will be quite hot; keep small children away!
Serve chicken and sweet potatoes alongside a salad of greens and orange wedges, topped with you favorite dressing.