Oh, how I love my crock pot! It's awesome for whipping up an easy dinner or creating my signature spiked apple cider - but that's a totally different topic that I won't get into right now.
Pesto Ranch Chicken Breast
On my menu plan for this week, I am making a deliciously tasty recipe that I found on Pinterest (of course!). The recipe is called "Pesto Ranch Crock Pot Chicken Thighs," but, I am going to "healthify" it with a few simple substitutions. And you know what? Nobody will know the difference! ;)
How To Healthify
The original recipe calls for boneless, skinless chicken thighs, but I'm going to use boneless, skinless breasts instead. Even though you can easily trim the fat off of the thighs, breast meat is always a healthier option - plus, who wants to waste time trimming fat?! Not me! The recipe also calls for chicken broth. Of course, I'll swap out original broth with a low sodium, fat free version like Shelton's.
Here's What You'll Need
- 8 Boneless, Skinless Chicken Breasts
- 6 oz. Jar of Pesto
- 1 16 oz. Package of Ranch Seasoning
- 1/2 Cup Shelton's Chicken Broth (or any fat free, low sodium broth)
I'm about to blow your mind with how easy this recipe is to prep, so brace yourself. All you're going to do is place everything (the chicken breasts, pesto, ranch seasoning, and broth) into the crock pot, give it a little stir to mix everything up, and place the lid on top. Voila; that's it! Cook it on high for 3-4 hours, or if you've got time to spare, cook it on low for 6-8 hours.
I plan on serving the chicken on a bed of whole wheat angel hair pasta with a homemade Greek yogurt Alfredo sauce, and one of my favorite sides of all time, Parmesan zucchini. Recipes for both of these delicious sides can be found on the My Favorite Recipes page above.
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