I LOVE recipes. I am not a chef that can just toss things together. I like knowing that if I follow steps, the dinner will taste good (well – most of the time!).
I put this together this week because I had some chicken breast in the fridge and wanted to use them before they went bad. I bought some pesto and had a can of diced tomatoes in the pantry – super easy, pretty quick and my kids LOVED it!
4 chicken breasts
4 tbsp of pesto (This just needs to cover each chicken breast so you can use a little more or a little less pending the size of the chicken breast)
1 can of diced tomatoes (28oz is what I had on hand)
Place the chicken in the crock pot and put 1 tbsp of pesto on each chicken breast, then cover with the can of diced tomatoes. Cook on low for 6-8 hours or high for 3-4 hours.
Once you’ve cooked it – sprinkle a little bit of shredded mozzarella on top and then allow it to melt.
We shredded the chicken and served it with long grain, wild rice and green beans.