| 6 | 500 | 285 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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 |
| 1/4 tsp | Salt |
| 1/4 tsp | 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.
Freezer instructions:
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.
| Meat | 1.5 |
