Chicken With Basil Cream Sauce Slow Cooker Recipes

CHICKEN WITH BASIL CREAM SAUCE-SLOW COOKER

Chicken With Basil Cream Sauce-Slow Cooker image

This is a recipe from Arlene Burnett, Pittsburgh Post-Gazette. I changed it to use jarred pesto sauce because I am really lazy, but will include the Pesto Sauce recipe. I doubled the recipe and cooke it for 4-6 hours on low.

Provided by mandabears

Categories One Dish Meal

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 chicken breast halves, skinless, boneless, trimmed of fat
salt & freshly ground black pepper
1 cup jarred alfredo sauce
3 -4 tablespoons pesto sauce
1 garlic clove, small, minced
2 tablespoons pne nuts
1 cup basil leaves, firmly packed
1 tablespoon parmesan cheese, grated
1/3 cup olive oil

Steps:

Spray the inside of the slow cooker with cooking spray.
Arrange the chicken breasts in the slow cooker.
Sprinkle with salt and pepper.
In a small bowl combine the Alfredo sauce and the pesto sauce.
Stir to combine then pour over the chicken.
Cover and cook on low for 4-6 hours.
Cook until chicken is cooked and tender.
Pesto:.
Combine the garlic and pine nuts in a small food processor and until finely chopped.
Add basil and parmesan cheese and process until it becomes a coarse paste.
With the machine running slowly pour the olive oil through the feed tube, processing until it becomes a thick puree.
Store in the refrigerator for up to 1 week with a bit of olive oil poured over the top to preserve the color or freeze for up to 2 months.
Per Arlene:.
She added 1/4-1/2 cup of Alfredo sauce.
She cooked linguine, add the extra sauce and tossed.
Then placed the chicken on a platter, placed the chicken on top with the additional sauce.

Nutrition Facts : Calories 257.2, Fat 23.9, SaturatedFat 4, Cholesterol 24.3, Sodium 70.8, Carbohydrate 1.9, Fiber 0.7, Sugar 0.3, Protein 9.5

BUFFALO CHICKEN CHILI

Buffalo Chicken Chili image

This Buffalo chicken chili is rich in the best way. The cream cheese, blue cheese and tangy hot sauce join forces for a dinner recipe everyone will love. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 5h40m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 can (15-1/2 ounces) navy beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) fire-roasted diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup Buffalo wing sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 pound boneless skinless chicken breast halves
1 package (8 ounces) cream cheese, cubed and softened
Optional toppings: Crumbled blue cheese, chopped celery and chopped green onions

Steps:

In a 4- or 5-qt. slow cooker, combine the first 7 ingredients. Add chicken. Cover and cook on low 5-6 hours or until chicken is tender. , Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cream cheese. Cover and cook on low until cheese is melted, about 30 minutes. Stir until blended. Serve with toppings as desired.

Nutrition Facts : Calories 337 calories, Fat 16g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 1586mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 25g protein.

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