|20 min||8 h||5|
|681 gm||Chicken breast, boneless, skinless|
|1 cup||Chicken broth (stock)|
|1/4 cup||Lemon juice (freshly squeezed)|
|1/2 cup||Basil pesto|
|1 dash||Black pepper|
1. Add everything to the slow cooker (3 Quart or larger).
2. Cover and cook on LOW for 6-8 hours.
3. Serve over pasta or rice, topped with parmesan cheese.
Do not cook first.
Add everything to a gallon Ziplock bag.
Squeeze out excess air and seal.
Place in freezer for up to a month.
When ready to make, thaw for 24 hours in the fridge. Follow cooking instructions above.