Crockpot Pesto Chicken and Sweet Potatoes
Ingredients
- 4 tablespoon olive oil
- 3 tablespoon lemon juice
- 1 clove garlic
- 2 cup basil, fresh
- 1/2 cup walnuts, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 1 pound chicken breast
- 1/2 cup Parmesan cheese, grated
- 4 medium sweet potato
Serve With
- 4 cup spinach
- 2 cup lettuce, romaine
- 2 medium orange
Instructions
- In a food processor or blender, combine olive oil, lemon juice, garlic, basil, walnuts, salt, and pepper for the pesto. Add more lemon juice, salt, and/or pepper to taste.
- Arrange the chicken in the bottom of a large slow cooker. (You can use frozen.)
- Top with cheese, then pour the pesto evenly over top. Cover with a layer of foil or parchment paper.
- Scrub sweet potatoes well (leaving the skin on), prick with a fork, and lay them on top of the paper or foil. Cover and cook on low for 6-7 hours or on high for 4-5 hours. (If your chicken is frozen it will take a bit longer.)
- Use tongs to carefully remove the sweet potatoes as well as the foil or parchment. The steam that comes out will be quite hot; keep small children away!
- Serve chicken and sweet potatoes alongside a salad of greens and orange wedges, topped with your favorite dressing.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!
Nutrition
Calories: 583kcal | Carbohydrates: 45g | Protein: 36g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 94mg | Sodium: 524mg | Fiber: 10g | Sugar: 7g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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