Three days until #iufb gameday means exactly zero days ’til #CrockpotWednesday. Mrs. Coach comes up big with a Pesto Ranch Chicken that still has the taste of summer as we roll into the season. Best served with a long crusty loaf.
2 pounds chicken thighs, boneless skinless
1 cup fresh basil*
1/4 cup olive oil*
1/8 teaspoon salt*
1 clove garlic*
1/4 cup pine nuts*
1.5 Tablespoons dried parsley**
1/3 teaspoon dried dill**
1/8 teaspoon garlic salt**
1.5 teaspoons onion powder**
1/3 teaspoon dried basil**
1/3 teaspoon pepper**
1/2 cup gluten free chicken broth
Place chicken in slow cooker. Prepare the pesto by placing fresh basil, olive oil, salt, garlic and pine nuts in a food processor and pulse 5-6 minutes, leaving a little coarseness. Spread pesto on top of chicken. Prepare ranch seasoning by combining dried parsley, dried dill, garlic salt, onion powder, dried basil and pepper. Sprinkle over the pesto. Pour chicken broth on top and cover. Cook on low for 6-8 hours or on high for 3-4 hours.
Serve over pasta if you’re feeding football coaches.