Crock Pot Mozzarella And Pesto Chicken Food

MOZZARELLA & PESTO CHICKEN IN A CROCK POT

Steps:

• 1. Place Boneless Skinless Chicken Breast in a Crock Pot. Spread Pesto evenly as possible on all visible surfaces of the Chicken.
• 2. Sprinkle the Dry Ranch Mix over Chicken. Pour the Chicken Broth over Chicken. Drop stick of Butter in the middle.
• 3. Heat on Low for 6 - 8 hours or High for 3 - 4 hours. Sprinkle with Mozzarella before serving.

SLOW COOKER (CROCK POT) PESTO CHICKEN AND SWEET POTATOES

Steps:

• Use a 6 quart slow cooker.
• Blend or food process the first seven ingredients. (If you get to the chicken, you've gone too far.).
• Take a small taste to double check the flavor of your pesto and adjust as needed.
• Arrange the chicken in the bottom of your slow cooker. Chicken may be used frozen.
• Layer on the mozzarella cheese.
• Pour on the pesto.
• Cover with aluminum foil or parchment paper.
• Scrub sweet potatoes well and prick with a fork or other puncturing object.
• Lay them on top of the foil or parchment, of course.
• Cover and cook on low for 6-7 hours or on high for 4-5.
• If your chicken is frozen, it will take longer.
• When done, carefully remove the sweet potatoes with tongs.
• Watch out for steam. [As a side note, I am the queen of steam burns. Oops, forgot the mitt again.].
• Enjoy!