Slow Cooker Pesto Chicken
A healthy slow cooker dish with chicken breast cooked with sweet potato and butternut squash chunks and cherry tomatoes, perfect for spring and summer
Servings 3 people
Calories 404kcal
Equipment
Ingredients
- 2 small onions sliced
- 180 g sweet potato chopped
- 180 g butternut squash chopped
- 3 chicken breasts large
- 3 tsp reduced-fat pesto
- 1 chicken stock melt/stockpot
- 150 ml boiling water
- 10 cherry tomatoes
- 1 tsp oregano
- salt and pepper to taste
Instructions
- Place the chopped onions in the base of the slow cooker.
- Put half of the sweet potato and butternut squash in with the onion.
- Place the chicken breasts on top of the vegetables.
- Spread 1 teaspoon of pesto over each chicken breast, season with salt and pepper and sprinkle over the oregano.
- Put the rest of the sweet potato and butternut squash, and the cherry tomatoes, around the chicken breasts.
- Measure the boiling water (150 ml or ½ cup) in a jug and add the chicken stock melt. Stir to melt it and then carefully pour the stock under the chicken in the vegetables.
- Cook on low for 5-6 hours.
- Check the chicken is cooked through.
- Using a large slotted spoon, lift the chicken breasts out of the slow cooker and place them in a serving dish. Put the cooked vegetables around the chicken and serve.
Notes
Serving suggestion: Delicious with crusty bread, pasta, rice or couscous.
Nutrition
Calories: 404kcal | Carbohydrates: 28g | Protein: 51g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 356mg | Potassium: 1480mg | Fiber: 4g | Sugar: 8g | Vitamin A: 15335IU | Vitamin C: 35.1mg | Calcium: 95mg | Iron: 2.3mg