Tuscan Chicken in a Pesto Wine Sauce
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Slice thighs in half and breasts in quarters. For pieces much thicker than others, slash partway into the thickest section, then open book-fashion. Turn slow cooker to high for cooking 2 hours or low to cook 4 hours.
Add wine to slow cooker and stir in remaining ingredients. Stir in chicken. Push pieces into the liquid. Cover and cook on high 2 to 2½ hours or on low for 4 to 5 hours until chicken reaches 165°F (74°C). Taste sauce and stir in more pesto if needed. Marvelous served in wide shallow bowls over mashed potatoes, rice or pasta. Garnish with chopped fresh basil, parsley or sliced green onions.
|Saturated Fat||4 g|
|Per serving||% Daily Value|