Crockpot Herb-Infused Chicken with Lemon-Basil Pesto and Roasted Vegetable Medley
This unique crockpot recipe combines tender chicken with a vibrant lemon-basil pesto, creating a flavorful and aromatic dish. The addition of a colorful roasted vegetable medley elevates the meal, making it both nutritious and satisfying. Perfect for busy weeknights, this dish is sure to impress with its fresh flavors and delightful presentation.
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Begin by preparing the lemon-basil pesto. In a food processor, combine 2 cups of fresh basil leaves, 1/2 cup of grated Parmesan cheese, 1/2 cup of toasted pine nuts, 2 cloves of garlic, the juice of 1 lemon, and 1/2 cup of olive oil.
Blend until smooth and set aside. Next, season 4 boneless, skinless chicken breasts with salt and pepper on both sides.
Place the chicken in the crockpot and pour the prepared lemon-basil pesto over the top, ensuring the chicken is well coated.
Chop 1 red bell pepper, 1 zucchini, and 1 cup of cherry tomatoes into bite-sized pieces. Add the chopped vegetables to the crockpot, distributing them evenly around the chicken.
Drizzle 1 tablespoon of olive oil over the vegetables and season with salt and pepper to taste. Cover the crockpot and cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and tender.
Once cooked, carefully remove the chicken and vegetables from the crockpot and place them on a serving platter.
Drizzle any remaining pesto from the crockpot over the top for added flavor. Garnish with additional fresh basil leaves and serve warm, accompanied by crusty bread or over a bed of quinoa for a complete meal.
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