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1
Spray the inside of the slow cooker with cooking spray.
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2
Arrange the chicken breasts in the slow cooker.
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3
Sprinkle with salt and pepper.
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4
In a small bowl combine the Alfredo sauce and the pesto sauce.
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5
Stir to combine then pour over the chicken.
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6
Cover and cook on low for 4-6 hours.
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7
Cook until chicken is cooked and tender.
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8
Pesto:
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9
Combine the garlic and pine nuts in a small food processor and until finely chopped.
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10
Add basil and parmesan cheese and process until it becomes a coarse paste.
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11
With the machine running slowly pour the olive oil through the feed tube, processing until it becomes a thick puree.
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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.
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13
Per Arlene:
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14
She added 1/4-1/2 cup of Alfredo sauce.
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15
She cooked linguine, add the extra sauce and tossed.
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16
Then placed the chicken on a platter, placed the chicken on top with the additional sauce.
