Crock Pot Pesto Chicken

This might be the easiest recipe ever. It has only a handful of ingredients, most of which I can pull out of my freezer and pantry at any time. It can be made on the stove top, oven or in the crock pot. I have been so busy lately and this is one of those last minute recipe wonders that helps me keep my life together.

You will notice there are a list of necessary ingredients as well as a list of optional ingredients. This is because I use what I have on hand at the time, and what is in season. I have also added some random vegetables such as carrot, and squash with varying results. I suggest you experiment and find out what works best for your particular tastes.

Necessary Ingredients

1 lb boneless skinless chicken breasts

2 tbs prepared Pesto

1 can cream of chicken soup

Prepared starch of choice

Optional Ingredients

1 large onion, chopped

1-2 cups of baby spinach

2 large tomatoes, deseeded and chopped

1 red pepper, chopped

For the Crock Pot

Place all necessary ingredients in a large crock pot. At this time also add onion, and red pepper if desired. Cook on low for 8 hours or high for 4 hours. Once it is cooked use a fork to pull chicken apart, and stir in spinach. Turn the crock pot on high for an additional few minutes until the spinach wilts. Serve over prepared rice or pasta and top with tomato.

For the Oven

Preheat oven to 350 degrees. Place all necessary ingredients in a large baking pan. At this time also add onion, and red pepper if desired. Place in the oven for roughly 45 minutes, or until the chicken juices run clear.  Once it is cooked use a fork to pull chicken apart, and stir in spinach. Place back in the oven at 425 for about 10 minutes, or until the spinach wilts. Serve over prepared rice or pasta and top with tomato.

For the Stove Top

Cut the chicken into 1-2 inch pieces. Heat 1 tbsp of oil in a large skillet over medium heat and sauté onion and chicken until the onion has softened and the chicken has become opaque (10 minutes or so). Add in the red pepper, pesto, and condensed chicken soup, cook for 5 minutes or so, stirring continuously. Next add the spinach and allow it to wilt 1-2 minutes. Serve warm over starch of your choice and topped with tomato.

 

See how versatile?