Saturday's Supper - Pesto Chicken

It's time for another yummy and easy meal. We made quite a few tasty dishes but this one was by far Joe's favorite for the week so I'm sharing it.

Pesto Chicken
from 365 Days of Slow-Cooking by Karen Bellessa Petersen 


4 boneless, skinless chicken thighs, trimmed of fat
1/2 C. prepared pesto sauce
1/4 tsp. black pepper
1/2 tsp. garlic powder
1 Tbsp. tapioca
Hot, cooked fettuccine


1. Cut each thigh into 4 pieces. Place chicken in bottom of slow-cooker.
2. In a small bowl, combine pesto, pepper, garlic powder, and tapioca; pour over chicken.
3. Cover and cook on LOW for 3-5 hours.
4. Serve chicken and sauce over fettuccine.


* We used two of the small sized prepared pesto sauce tubs because Joe likes a lot of sauce for his pasta. I'm pretty sure we used more than 4 thighs too so this was a good call or there wouldn't have been enough sauce.
* We bought tapioca flour to use as a thickener instead of straight tapioca. It seems to work fine. The book says you could use cornstarch and water too in place of tapioca. It's basically to help thicken whatever you're cooking.
* We bought a fun garden veggie fettuccine which added some veggie goodness to our meal.

* In the future we'd totally garnish this with fresh grated Parmesan cheese.
* You could garnish this with roasted pine nuts for some texture.
* I would LOVE this with some oven roasted veggies tossed with the finished dish.

* Oh and if you're thinking, I don't like chicken thighs, give it a try! I don't usually like chicken thighs but they were so tender and had so much more flavor than chicken breasts have. I don't think I'll switch away from chicken breasts but I know in certain recipes I'll be all for the boneless, skinless chicken thighs.

Do you crock pot meals at home? Do you do any sort of meal planning for the week? Share any tips you have for still cooking homemade meals without going nuts or spending all day slaving over a hot stove. :)


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