2018 Week 45 Crockpot Creamy Pesto And Sun Dried Tomato Chicken

Ingredients

2 Teaspoons ghee

1 Teaspoon olive oil

6 Boneless chicken breasts

1/2 Cup chicken stock

1 Package organic ranch seasoning mix

1/2 Cup basil pesto, drain excess oil

1/2 Cup sun dried tomatoes, drained and chopped

1/4 Cup Greek Yogurt 

Instructions

1. Spray the inside of your Crock-Pot® slow cooker with a non stick cooking spray.
2. Heat a large skillet, add ghee and olive oil.
3. When hot, add chicken breasts; sear on both sides for 3 to 4 minutes per side.
4. Remove from heat.
5. Place chicken into the bottom of the Crock-Pot® slow cooker.
6. Add stock and sprinkle with ranch seasoning mix.
7. Top with pesto and sun dried tomatoes.
8. Cover; cook on High for 3 to 4 hours or on Low for 6 hours.
9. When done, stir in Greek Yogurt.
10. Serve with a brown rice pasta and a mixed green salad.
    Enjoy!