Ingredients
3
lb boneless skinless chicken thighs
1/2
teaspoon salt
1/4
teaspoon pepper
1
jar (6.25 oz) basil pesto
2
tablespoons Progresso™ reduced sodium chicken broth (from 32-oz carton)
Preparation
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.)
