Pesto Alfredo Chicken Thighs Crock Pot Food

PESTO ALFREDO CHICKEN THIGHS (CROCK POT)

Steps:

• Place chicken thighs in slow cooker. Sprinkle with pepper, add cream cheese on top. In a small bowl, combine Alfredo sauce, water and basil, stirring well. Pour over chicken thighs, then pour frozen mixed veggies on top. Cover and cook on low for 6-7 hours or high for 3 to 3 1/2 hours. Serve over hot fettuccine noodles.

CROCK POT CHICKEN ALFREDO

Steps:

• In 4 quart crock pot, place chicken, onions, and red bell pepper. Pour alfredo sauce over.
• Cover crock pot and cook on low for 5-6 hours.
• Thaw and drain broccoli and add to crock pot along with fettuccine. Stir, cover crock pot, and cook on high for 30-40 minutes, until broccoli is hot and fettuccine is tender.
• Sprinkle with cheese and serve.

SLOW-COOKER PESTO CHICKEN THIGHS

Steps:

• Spray slow cooker lightly with cooking spray. Sprinkle chicken thighs with salt and pepper on both sides. Nestle chicken thighs in slow cooker in even layer; they may be arranged tightly, if necessary.
• In small bowl, stir pesto and chicken broth. Pour over chicken thighs, and spread evenly with spoon.
• Cover and cook on High heat setting 4 hours. Serve immediately using one or both of the ideas below, or cool slightly and refrigerate in an airtight container for a few days until ready to use.
• Bruschetta-Topped Chicken: In medium bowl, mix 1 1/2 cups chopped fresh tomatoes, 2 tablespoons finely diced red onion, 1 tablespoon chopped fresh basil leaves, 1 tablespoon red wine vinegar, salt and pepper to taste. Let stand 10 minutes for flavors to blend. Spoon over 1/2 recipe hot Slow-Cooker Pesto Chicken Thighs, and serve with rice or pasta as desired. (To use the entire recipe of chicken thighs, double these ingredient amounts.)
• Bacon Ranch Pasta and Chicken: Cook and drain 1/2 lb pasta (a short variety) as directed on package. Toss hot pasta with 1 tablespoon dry ranch dressing and seasoning mix, 1/4 cup sour cream, 1/4 cup milk, 1/2 cup shredded Italian cheese blend, 4 slices bacon, cooked and crumbled and 1/2 recipe Slow-Cooker Pesto Chicken Thighs, shredded. Top with a sprinkle of chopped fresh basil leaves, if desired. Serve warm. (To use the entire recipe of chicken thighs, double these ingredient amounts.)

SLOW COOKER PESTO CHICKEN THIGHS

Steps:

• Place chicken into the slow cooker or crock-pot. I use a 5 qt crock-pot.
• Pour chicken broth over chicken.
• Add your pesto sauce and garlic, then top with salt and pepper.
• Cook on LOW for 6-8 hours, the longer you cook this the better it is.
• Serve over rice or with mashed potatoes. You can use the sauce for topping for the mashed potatoes.

PESTO CHICKEN ALFREDO

Steps:

• saute cubed chicken in touch of olive oil and garlic on med-high heat. When chicken is cooked add pesto sauce. Turn down heat and make sure chicken is well coated in pesto sauce.
• meanwhile, cook pasta as directed.
• add alfredo sauce to pesto chicken and keep heat low.
• once pasta is cooked and drained, add to sauce.