So, I may or may not be completely obsessed with my Crockpot.
The crockpot is so brilliant because you really just toss a bunch of things into it, and your meal is magically ready 6 hours later. I see recipes all the time that require stovetop prep for a slow cooker recipe, like sautéing onions or what have you, and I’m inclined to say NO THANK YOU.
This recipe is a beautiful thing because not only is it a dump-everything-in kind of deal, but it only calls for 4 ingredients: 8 boneless skinless chicken thighs (we used 6 breasts), a 6 ounce jar of pesto, a package of dry ranch mix and 1/2 cup of chicken broth.
I’ve never really cooked with pesto for Xavier because he’s generally not a fan of anything green on principle alone, but I am very proud to say that this recipe is Manchild Approved. AND Kelsey approved, needless to say. I wouldn’t change a thing about it (besides the thigh/breast switch). I shredded up the leftovers and used in my salads all week, which definitely kicked my lunch up a knotch.
Check out Picky Palate for the recipe!