Crockpot Pesto Ranch Chicken-S
This is one of those recipes that you throw in the pot and walk away. I even used iqf still frozen chicken in the slow cooker. I have had a lot going on lately and have barely been to the store. I needed to make something with what was in the house and this what I made. It is perfect to make from your pantry and with basic ingredients.
Ingredients
- •skinless Chicken breasts or thighs Boneless (2 Lb)
- •6.7 oz Basil Pesto
- •1 pckg Ranch Dressing (or diy equivalent)
- •4 oz Reduced fat cream cheese (you can use full fat)
- •Minced Garlic 1 T
- •Chicken Broth 0.5 C
- •to taste Salt
- •Pepper 0.5 t
- •Parmesan cheese 0.5 C
- •Low Carb base Low Carb base
Instructions
- Place chicken in the bottom of the pot. Pour in broth. Top with ranch and pesto.
- Allow to cook for 5-8 hours.
- If you want to shred your chicken, shred it. Add cream cheese, garlic, and Parmesan cheese. Allow to cook a little bit longer to melt the cream cheese.
- Stir and make sure the cream cheese is melted.
- Serve hot on top of your low carb base of choice.
