Well, I tried to think of something that would be really awesome to post about for my 400th post but these days, it's just normal everyday food with the goal of making something that my whole family will eat. So, before I begin, if you're reading this I really appreciate your support of my blog! I can't believe I've made it to 400 posts . . . here's to 400 more!!
I have made my own pesto before (mini-chopper doesn't work so well but my hand blender works awesome) and bought it from the store (Costco sells a large container that's a great value but if I'm not going to use that much, I go for Trader Joe's) and honestly, there's not a huge difference in the end result for the recipes I've made. Keeping some chicken in the freezer and a jar or two of pesto in the pantry will give you an easy dinner option - either on the grill or in the slow cooker.
The other night, I used chicken thighs n the slow cooker, because the organic ones were on sale this week and I served it over cous cous with broccoli on the side. It was a hit with my picky eaters!
Pesto Chicken Skewers
Cut boneless skinless chicken breasts into 2-3 inch pieces and put them in a large ziplock bag. Add pesto to cover and marinate in the refrigerator for a couple hours (I've also done it as long as overnight). Take the chicken out of the marinade and put it on skewers. If you are using wooden skewers, soak them in water for about 30 minutes before threading the chicken on the skewers. Discard the pesto. Grill until the chicken is done - length of time will depend on how thick your chicken chunks are.
Slow Cooker Pesto Chicken
6-8 boneless skinless chicken pieces
6 oz jar of pesto (or about 3/4 cup homemade)
1-2 cups chicken broth
Put the chicken in the bottom of the slow cooker and cover with the pesto. Pour the chicken broth over so that the chicken is barely covered (you're not making soup) and give it a stir. Put the lid on and cook for 3-4 hours on high or 6-8 hours on low.
Other great recipes (from my blog) with pesto:
Pesto Potato & Green Bean Salad
Pappardelle with Scallops & Pesto
Pesto Stuffed Zucchini