Pesto Rice & Chicken Crockpot Recipe
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Ingredients
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4 to 6 boneless chicken breasts
3 envelopes pesto mix (found in gravy section) or 3 small Jars of ready-made pesto
3 cups uncooked brown or white rice
Olive oil
1/2 tsp. garlic powder
Vegetables
Grated Romano cheese
Salt
Pepper
Plum tomato or grape tomatoes
Preparation and Assembly of Ingredients
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Brown the chicken breasts in olive oil until golden on both sides. Place in crock pot. Mix pesto mix per package directions or mix jars of ready-made pesto with 3 cups of olive oil. Stir in garlic powder. Pour over chicken. Cook on high for 3 to 4 hours.
Stir gently to prevent chicken from sticking. Pour 3 cups of boiling water into crock pot. Add vegetables. Continue cooking on high.
About 30 minutes prior to serving, pour in brown or white rice. Continue cooking on high. Rice should be tender in approximately 30 minutes. -
Serve and Enjoy
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Place one chicken breast in the center of each dinner plate. Using a slotted spoon, serve two or three generous spoonfuls of vegetable and rice mixture, spreading mixture both over and around the chicken. Use a small ladle to add pesto-flavored juices to the entree.
Garnish plate with sliced tomato or a few grape tomatoes. Sprinkle with grated Romano cheese.
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Resources
- Photo Credit http://www.thespecialparent.com/.../images/crockpot1.jpg
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Comments
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foxhall
Jan 18, 2011
Something is very wrong with this recipe. My wife made this, and put in the three cups of olive oil with the pesto (as per the instructions). Needless to say, it came out an oily, sticky mess. I think "elou" has it right by only using 1/4 cup of oil. Author, please fix your article to clarify this... save other readers the hassle and expense of trying this recipe as it stands now. -
elou
Sep 19, 2010
Overall, this was an excellent beginning to an excellent dish. I only added about 1/4 cup of olive oil and let the chicken cook on low for about 5 hours. I threw the grape tomatoes in after about 3 hours. I added a blend of frozen red, green and yellow bell peppers just before adding 2 cups water and 1 cup chicken broth. The rice took much longer than 30 minutes to cook - but turned out phenomenal. I will definitely make this again.
