Slow Cooker Pesto Chicken

Ingredients

1/2 White Onion (chopped)

1 lb Chicken Breast

1 cup Chicken Broth

Sea Salt & Black Pepper (to taste)

1 cup Basil Leaves (packed)

2 cups Baby Spinach

1/2 cup Walnuts

3 tbsps Extra Virgin Olive Oil

1 Garlic (clove)

1 Lemon (juiced)

1 tbsp Tamari

Directions

1. Place diced onion in the slow cooker and place chicken breasts on top. Pour the broth in then season generously with sea salt and black pepper. Cook on high for 4 hours or on low for 6 to 8.

2. Prepare your pesto. Combine basil, spinach, walnuts, olive oil, garlic, lemon juice and tamari in a food processor. Pulse well until smooth. Transfer to a jar and store in the fridge until chicken is ready.

3. Remove chicken from slow cooker and shred with two forks. Mix in the pesto and toss well. Add in a few spoonfuls of the broth from the slow cooker for extra flavour and moisture.

4. Serve over brown rice noodles, a bed of greens, with spaghetti squash, brown rice, quinoa, on a brown rice tortilla or in a lettuce wrap.

NOtes

• Storage: Refrigerate in an air-tight container up to 3 - 4 days, or freeze up to 3 months.

• No Walnuts: Use any seed or nut for the pesto. Pumpkin seeds, sunflower seeds, almonds and pine nuts all work great!

• Add-Ons: Top your shredded pesto chicken with pine nuts or sundried tomatoes.