Kale, Cashew & Basil Pesto Crockpot Chicken Thighs
Oo ditty. It’s snowin’, it’s cold. It's winter in Chicago … brr! So, what does beezy do?! Hibernate? sure. Cozy up with a heated blanket? I’d be lying if I denied it. Crockpot cookin'? Hands DOWN, 100%, yes.
Alright, so let’s chat about what I made. It was super simps, per usual, and differed slightly from my usual crockpot chicky. I always gotta keep it jazzy!
I found this kale, cashew and basil pesto at Trader Joe’s this past week. It looked delicious so I snagged a container. I was initially going to use it on this banza pasta I had hangin' in my pantry, but plans changed [we used leftover Rao's marinara for a sauce instead]. So what’s a gal to do with a buncha pesto?! Crockpot chicken, duh.
For this "recipe" I departed from my usual chicken breasts, and decided to use chicken thighs. I already had some bone broth in the pantry so I added that in for a lil extra flava flav. I topped the chicken thighs with a healthy helping of the pesto, and set the crockpot on low for about 6 hours. Boom. Honestly it cannot get any easier than this.
- 5-6 chicken thighs [deboned]
- 1 container of TJ's Kale, Cashew & Basil Pesto [I used about half]
- 8 oz chicken bone broth
- Place chicken thighs in crockpot, add bone broth and a healthy helping of the pesto on each thigh
- Set on low and cook for 6-8 hours [or on high for 4 hours]
- That's it!
You could pair the cooked thighs with cauli rice or, my latest obsession, banza pasta. It's chickpea pasta and has tons of protein, fiber and less carbs [obvi] than your typical wheat noodles. This stuff is bomb.com. No gummy texture, good flavor ... it's JUST like pasta. Go snag a box and give it a whirl!