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Slow Cooker Pesto Chicken Quinoa with Sun Dried Tomatoes

Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Servings: 4 -6 servings
Author: Amy Rains

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