Chicken With Basil Cream Sauce-Slow Cooker

1. 1

   Spray the inside of the slow cooker with cooking spray.

2. 2

   Arrange the chicken breasts in the slow cooker.

3. 3

   Sprinkle with salt and pepper.

4. 4

   In a small bowl combine the Alfredo sauce and the pesto sauce.

5. 5

   Stir to combine then pour over the chicken.

6. 6

   Cover and cook on low for 4-6 hours.

7. 7

   Cook until chicken is cooked and tender.

8. 8

   Pesto:

9. 9

   Combine the garlic and pine nuts in a small food processor and until finely chopped.

10. 10

    Add basil and parmesan cheese and process until it becomes a coarse paste.

11. 11

    With the machine running slowly pour the olive oil through the feed tube, processing until it becomes a thick puree.

12. 12

    Store in the refrigerator for up to 1 week with a bit of olive oil poured over the top to preserve the color or freeze for up to 2 months.

13. 13

    Per Arlene:

14. 14

    She added 1/4-1/2 cup of Alfredo sauce.

15. 15

    She cooked linguine, add the extra sauce and tossed.

16. 16

    Then placed the chicken on a platter, placed the chicken on top with the additional sauce.

* Per serving · 4 servings · Values may vary.