Pesto Chicken In Slow Cooker

• 2 chicken breasts
• (mine were frozen)
• 1 can chicken broth
• 1.5 cups basil
• 2 - 3 tblspns olive oil
• 1/2 tblspn lemon juice
• 2 cloves garlic
• 1/2 cup pine nuts
• 1/2 cup parmesean cheese
• Salt and pepper to taste

1. Put the basil and olive oil in your mini food processor and chop it up
2. Add in your lemon juice, garlic, salt and pepper, and about half of the pine nuts (you can add them all if you want, but I like to have some chunky ones in there).
3. You can add about 1/2 a cup of parmesean too, but I was trying not to make it too cheesey. And I think the cheese might melt weird if it's in the crock pot for too long.
4. Blend it up, and throw in the extra pine nuts afterwards if you held them aside.
5. Now open your broth and put it in your crock pot
6. You can add less than a can if you're only going to cook the chicken for 6-8 hours. I often have to leave mine for up to 10 hours, so I add more broth to keep it from drying out.
7. Add the chicken in the pot.
8. Throw your pesto on top of the chicken.
9. I added some leftover onions too.
10. Set the crock pot to low.
11. Come back about 7 1/2 hours later
12. (again, add more or less broth depending on how long you're going to be gone and how strong you want the taste to be)
13. Throw some deeeelicious parmesean cheese on top of that baby.
14. And then let it cook for another fifteen minutes, or until the cheese turns into melty goodness
15. Serve over pasta, in a sandwich or with veggies.
16. Spoon some of the pesto-y onion-y broth-y goodness on top for an extra treat

chicken breasts, chicken broth, basil, olive oil, lemon juice, garlic, pine nuts, parmesean cheese, salt

Taken from www.epicurious.com/recipes/member/views/pesto-chicken-in-slow-cooker-51225081 (may not work)