Chicken With Basil Cream Sauce-Slow Cooker

• 2 chicken breast halves, skinless, boneless, trimmed of fat
• salt & freshly ground black pepper
• 1 cup jarred alfredo sauce
• 3 -4 tablespoons pesto sauce
• Pesto Sauce
• 1 garlic clove, small, minced
• 2 tablespoons pne nuts
• 1 cup basil leaves, firmly packed
• 1 tablespoon parmesan cheese, grated
• 1/3 cup olive oil

1. Spray the inside of the slow cooker with cooking spray.
2. Arrange the chicken breasts in the slow cooker.
3. Sprinkle with salt and pepper.
4. In a small bowl combine the Alfredo sauce and the pesto sauce.
5. Stir to combine then pour over the chicken.
6. Cover and cook on low for 4-6 hours.
7. Cook until chicken is cooked and tender.
8. Pesto:
9. Combine the garlic and pine nuts in a small food processor and until finely chopped.
10. Add basil and parmesan cheese and process until it becomes a coarse paste.
11. With the machine running slowly pour the olive oil through the feed tube, processing until it becomes a thick puree.
12. Store in the refrigerator for up to 1 week with a bit of olive oil poured over the top to preserve the color or freeze for up to 2 months.
13. Per Arlene:
14. She added 1/4-1/2 cup of Alfredo sauce.
15. She cooked linguine, add the extra sauce and tossed.
16. Then placed the chicken on a platter, placed the chicken on top with the additional sauce.

chicken, salt, alfredo sauce, pesto sauce, garlic, nuts, basil, parmesan cheese, olive oil

Taken from www.food.com/recipe/chicken-with-basil-cream-sauce-slow-cooker-495155 (may not work)