1.5 lbs. boneless skin-less chicken breasts
1 cup chicken broth
¼ cup "FRESHLY SQUEEZED" lemon juice
½ cup jarred basil pesto (I use Classico brand)
¼ tsp. salt
¼ tsp. pepper
Slow Cooker Size:
3 quart or larger
(IF MAKING A FREEZER MEAL DON'T COOK FIRST, FOLLOW FREEZER INSTRUCTIONS)
Add everything to the slow cooker. Cover and cook on LOW for 6-8 hours. Serve over pasta or rice, topped with parmesan cheese.
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.