Pesto Crockpot Chicken

Ok, ok, I DO realize that the title of this blog is NOT “1001 Ways to Make Chicken in the Crockpot.” And, we do eat more than shredded crockpot chicken in this house.

However, it’s easy, versatile, and good. Tonight’s was a big hit, as in my husband commented that it was one of the best things I’ve ever made (he did come home starving at 7:45pm, so that *might* have something to do with this, but trust me, it’s delicious!).

And it could not be easier. Recipe found here originally, and she served the chicken whole, but I liked the versatility of the shredded idea better.

1 jar pesto (drain the oil off the top if it’s separated; you won’t miss it!) (any kind, 6-8 oz, or make your own! Recipe here, just don’t add the half and half.)
1 packet Hidden Valley Ranch dressing (not dip mix)
1/2 cup chicken broth
4 large chicken breasts

Put chicken in crockpot, cover with pesto and ranch packet, pour over broth and stir around a little bit. Then cook for 5-6 hours on low or until the chicken shreds easily with a fork.

I shredded the meat and put it in a casserole dish with the liquid it cooked in, and stuck it in the fridge because it was done too soon for dinner. When I reheated it, there wasn’t a ton of leftover liquid, just FYI.

This would be excellent mixed in with some pasta and sprinkled with parmensan, or on a hoagie roll with some melted provolone. I served it tonight over jasmine rice (cooked in chicken broth) and sprinkled with shredded chihuahua cheese (I would’ve used mozzarella, but I didn’t have any). It was SO good! Even the kids ate it up without a peep of complaint.


2 Comments (+add yours?)

  1. Jill
    Jan 15, 2014 @ 15:51:27

    Adding this to next week’s menu. 🙂


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