Easy basil Pesto Slow Cooker Chicken

This throw & go crock pot recipe features basil pesto, chicken, roast vegetable, and chicken. Serve it with pasta for a healthy and tasty dinner that takes just minutes to prepare. 

Servings: 6

Calories: 750

Author: Bren


1/2-3/4 cup basil pesto

4 chicken breasts (thawed)

1.5 cups zucchini (cut into 1/2 inch slices)

1 cup yellow squash (cut into 1/2 inch slices)

1 cup grape tomatoes (halved)

1 cup red onion (about 1 small, cut into 1 inch slices)

1 green pepper (cut into 1 inches slices)

1 yellow pepper (cut into 1 inches slices)

8 ounces white mushrooms 

1b whole wheat rotini


1. Lightly grease crock pot with olive oil for easier clean-up. Thickly slice vegetables so they cook slowly.

2. Lay chicken breast in bottom of crock pot & top with 1 tablespoon of basil pesto.

3. Top chicken with onions.

4. Layer vegetables on top of onions.

5. Cook on low for 7-8 hours of high for 4-5 hours.

6. Check to make sure chicken is done.  Turn crock pot to warm setting.

7. Cook noodles according to package directions (in pan on stove top) and drain.

8. Turn off crock pot and remove chicken, slice into 1/2 inch slices

9. Drain extra liquid in crock pot off of the vegetables and discard.

10. Toss vegetables, pasta, and remain pesto (4-tbsp-1/2 cup) together. (I combine everything in the crock pot that is turned off.)

11. Serve chicken on a bed of noodles and vegetables. (serve with extra pesto and grated Parmesan if desired.)

Creamy Grilled Chicken and Asparagus Pasta with Artichokes
Servings: 4

Calories: 464

Author: www.closetcooking.com


1/2 pound boneless and skinless chicken breast

salt and pepper to taste

1 pound asparagus, washed and trimmed

salt and pepper to taste

1 tablespoon oil

8 ounce fettuccine (gluten-free for gluten-free)

1 tablespoon butter

2 cloves garlic, chopped

4 ounces cream cheese (reduced fat), room temperature, cubed

1/2 cup parmigiano reggiano (parmesan), grated

1 cup milk (or broth or pasta water)

1 (14 ounce) can artichoke hearts, coarsely chopped

1 lemon, juice and zest

2 tablespoons parsley, chopped

salt and pepper to taste

  1. Season the chicken with salt and pepper and grill over medium-high heat until cooked, about 3-5 minutes per side before setting aside.

  2. Toss the asparagus spears in the oil, salt and pepper and grill over medium-high heat until crisp-tender and slightly charred before setting aside to cool and slicing into bite sized pieces.

  3. Meanwhile, cook the pasta as directed on the package.

  4. Meanwhile melt the butter in a pan over medium heat, add the garlic and cook until fragrant, about a minute.

  5. Add the cream cheese and let it melt before mixing in the parmesan, milk and artichokes and cooking until all of the cheese has melted.

  6. Mix in the pasta, lemon juice and zest, parsley, season with salt and pepper to taste and enjoy!

Zucchini Noodles with Creamy Avocado Pesto Sauce

Servings: 1 1/2 cups

Calories: 214

Author: www.eatyourselfskinny.com


6 large zucchini, spiralized

1 Tbsp olive oil

For the Sauce:

2 ripe avocados

1 cup fresh basil leaves

3 cloves garlic

¼ cup pine nuts

2 Tbsp lemon juice

½ tsp. sea salt

3 Tbsp olive oil

Cracked black pepper, to taste



  1. Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up. (I buy mine already spiralized.)

  2. In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.

  3. Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.

  4. Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, serve and enjoy!

Grilled Tequila Lime Chicken with Mango Salsa

Servings: 4

Calories: 335

Author: www.jessicagavin.com


Tequila Lime Chicken-

1/4 cup tequila

2 tablespoons lime juice plus zest

2 cloves garlic minced

1 tablespoon cumin

1 teaspoon smoked paprika

1 teaspoon kosher salt

1/2 teaspoon chili powder

1/4 teaspoon black pepper

1/4 cup olive oil

1 1/2 pounds chicken breasts thinly sliced or flattened to ½-inch thick, (4 breasts)


2 tablespoons honey

1 tablespoon lime juice


Mango Salsa-

1 mango cubed

1/2 cup tomatoes diced

1 avocado cubed

1/4 cup red onion diced

zest and juice of 1 lemon

1/2 jalapeño minced

1/2 cup cilantro leaves chopped

Tequila Lime Chicken Marinade-

  1. Whisk all marinade ingredients together; tequila, 2 tablespoons lime juice, zest, garlic, cumin, paprika, salt, chili powder, black pepper and olive oil. Put chicken in a resealable plastic bag just large enough to fit the chicken. Pour marinade over the chicken, turning to coat. Remove any air from the bag and seal. Allow chicken to marinate for 20 to 30 mins (room temperature) to 1 hour (refrigerated). To avoid all of this, sometimes you can find this already preseasoned at your local grocery store :)


  1. Combine in a small bowl 2 tablespoons honey and 1 tablespoon lime juice, set aside.

Mango Salsa-

  1. In a medium sized bowl combine mango, tomato, avocado, red onion, lemon zest and juice, jalapeno and cilantro. Cover and refrigerate until ready to use.

Tequila Lime Chicken-

  1. Heat grill to medium high. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil. Once the grill is nice and hot, add the marinated chicken breasts and discard the marinade. Cook chicken on each side until no longer pink (160-165°F), about 4-6 minutes on each side, depending on the thickness of the chicken. After flipping the first side, brush the glaze onto the chicken. Remove the chicken from the grill and transfer to a clean plate, cover to keep warm. Brush more glaze on hot chicken before serving.

  2. To serve, top the glazed chicken with mango salsa.

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