Chicken Pesto Pasta

Crock Pot Pesto Salad Slow Cooker

Crock Pot Pesto Salad Slow Cooker

Ingredients

• 1 lb organic boneless chicken breasts (3 or 4 pieces)
• 1 garlic clove, chopped
• 1/2 white onion, chopped cup organic chicken broth
• 1/4 tsp garlic powder
• dash of salt and freshly ground pepper

Pesto Sauce:

• 1 cup fresh basil
• 1/2 cup spinach
• 1/2 cup cashews, walnuts, or nuts of choice
• 1 tbsp extra-virgin olive oil garlic clove
• 1/2 lemon, juiced
• dash Himalayan sea salt, to taste.
• dash Freshly ground pepper, to taste.
• dash red pepper flakes.
• 1/4 cup pine nuts

Method

1. Place the chicken breasts along with the broth in the crock pot and add garlic, onion, garlic powder, salt and pepper to it
2. Cook on high for 3 hours and then remove the chicken and shred it

For the pesto sauce, combine all the sauce ingredients other than the oil in a food processor and pulse it until it is ground

1. Add the oil and pulse again
2. Combine the chicken and the sauce in a bowl
3. Toast the pine nuts for around 3 minutes in a pan
4. Top the salad with the pine nuts and refrigerate for some time