Slow-Cooker Pesto Chicken with Vegetables

Slow-Cooker Pesto Chicken with Vegetables is a condiment that serves 6. One serving contains 420 calories, 27g of protein, and 25g of fat. For $1.52 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. If you have basil pesto, zucchini, russet potatoes, and a few other ingredients on hand, you can make it. 236 people were impressed by this recipe. It is brought to you by Betty Crocker. From preparation to the plate, this recipe takes around 7 hours and 15 minutes. Overall, this recipe earns a solid spoonacular score of 72%. Users who liked this recipe also liked 365 Days of Slow Cooking: for Slow Cooker Chicken and Pesto Soup, Chicken and Vegetables – Slow Cooker, and Slow-Cooker Chicken and Vegetables with Dumplings.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 420 minutes

 

Ingredients:

1/4 cup basil pesto

1 can (14.5 oz) diced tomatoes, drained

1/2 cup pitted kalamata olives

2 medium russet potatoes, peeled, cubed

1 medium white onion, quartered, sliced

1 whole chicken (3 1/2 to 4 1/2 lb)

1 1/2 cups chopped zucchini (about 1 medium)

Equipment:

slow cooker

kitchen thermometer

roasting pan

oven

Cooking instruction summary:

1 In 6-quart oval slow cooker, place onion slices and cubed potatoes. 2 Remove chicken from packaging; remove and discard giblets. Rinse chicken; pat dry. Rub pesto all over chicken including inside cavity. Place chicken over vegetables in slow cooker, leaving 1-inch space around chicken. 3 Cover; cook on Low heat setting 6 hours. Do not remove lid before 6 hours. 4 After 6 hours, add tomatoes, zucchini and olives to slow cooker. Cover; cook on Low heat setting 30 minutes to 1 hour longer or until zucchini is tender and instant-read thermometer inserted in thickest part of chicken thigh muscle and not touching bone reads at least 165F (legs should move easily when lifted or twisted). 5 Set oven control to broil. Carefully transfer chicken to roasting pan. Broil 5 minutes or until skin is golden brown and crisp. Let chicken rest 5 minutes before serving with vegetables.

 

Step by step:


1. 1

2. In 6-quart oval slow cooker, place onion slices and cubed potatoes.

3. 2

4. Remove chicken from packaging; remove and discard giblets. Rinse chicken; pat dry. Rub pesto all over chicken including inside cavity.

5. Place chicken over vegetables in slow cooker, leaving 1-inch space around chicken.

6. 3

7. Cover; cook on Low heat setting 6 hours. Do not remove lid before 6 hours.

8. 4

9. After 6 hours, add tomatoes, zucchini and olives to slow cooker. Cover; cook on Low heat setting 30 minutes to 1 hour longer or until zucchini is tender and instant-read thermometer inserted in thickest part of chicken thigh muscle and not touching bone reads at least 165F (legs should move easily when lifted or twisted).

10. 5

11. Set oven control to broil. Carefully transfer chicken to roasting pan. Broil 5 minutes or until skin is golden brown and crisp.

12. Let chicken rest 5 minutes before serving with vegetables.


Nutrition Information:

Quickview
419k Calories
27g Protein
25g Total Fat
21g Carbs
12% Health Score
Limit These
Calories
419k
21%

Fat
25g
39%

  Saturated Fat
6g
40%

Carbohydrates
21g
7%

  Sugar
5g
6%

Cholesterol
96mg
32%

Sodium
457mg
20%

Get Enough Of These
Protein
27g
55%

Vitamin B3
10mg
52%

Vitamin B6
0.87mg
43%

Selenium
19µg
27%

Phosphorus
265mg
27%

Potassium
849mg
24%

Vitamin C
19mg
23%

Manganese
0.34mg
17%

Vitamin B5
1mg
16%

Iron
2mg
16%

Magnesium
64mg
16%

Copper
0.3mg
15%

Zinc
2mg
15%

Vitamin B2
0.25mg
14%

Vitamin B1
0.21mg
14%

Fiber
3g
14%

Vitamin A
640IU
13%

Vitamin E
1mg
11%

Folate
37µg
9%

Vitamin K
8µg
8%

Calcium
78mg
8%

Vitamin B12
0.39µg
7%

Vitamin D
0.25µg
2%

covered percent of daily need
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