Slow Cooker Pesto Chicken Quinoa with Sun Dried Tomatoes
The slow cooker does all the heavy lifting while pesto, sundried tomatoes, and tender chicken create a meal that's full of fresh flavor. Spoon it into bowls for dinner, then enjoy the leftovers for easy lunches during the week.
Servings: 4 -6 servings
Ingredients
- 1 lb chicken breast
- 5 cups vegetable or chicken broth
- 1.5 cups quinoa
- 3/4 cup or 6 oz pesto
- 4 oz jarred sun dried tomatoes drained and rinsed from the oil
- 8 oz fresh green beans stems removed
- 2 tbsp olive oil
- 2 tsp lemon pepper
- 1 tsp salt
- 1/2 cup parmesan cheese optional
- fresh basil leaves for garnish
Instructions
- Place chicken breasts, 4 cups broth, and quinoa into a slow cooker. Set to low and let cook for 3-4 hours. Until chicken is fork tender and quinoa completely cooked.
- Slowly mix in 1 additional cup of chicken broth and gently mix. Add in pesto and sun dried tomatoes, carefully coating the entire mixture.
- Heat up a skillet to medium high heat. Add olive oil and green beans. Cook green beans for approximately 8 minutes. They should be tender, but still crispy. Sprinkle with lemon pepper and salt.
- Toss green beans with chicken and quinoa.
- Serve immediately and garnish with fresh basil and/or parmesan cheese