Pesto Chicken Breasts Recipe

Combine in a slow cooker and have a hearty meal ready for dinner.
  • Ready in: 5 hours, 10 minutes
  • Prep time: 10 minutes
  • Chill/Cook time: 5 hours
  • By:
  • Servings: 6

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  • 6 boneless, skinless chicken breasts
  • 14.5 oz. can diced tomatoes, undrained
  • 6½ - 7½ oz. jar marinated artichoke hearts, drained and chopped
  • 8 oz. tomato sauce
  • 2-4 Tbsp. crumbled feta cheese, optional

cooking methods

  • Bake
  • Slow Cooker


Combine ingredients, except cheese; place in a gallon resealable freezer bag; freeze. Thaw completely; place in a greased slow cooker. Cover, cook on low 4-5 hours until tender or bake in a 350° oven for 45 minutes to 1 hour or until tender. Top each piece with some feta cheese, if desired. Makes about 6 servings. Sides: serve over rice or pasta.

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Rated 5 out of 5 by from Simple and delicious! This one is a keeper. Leave out the artichokes for picky eaters.
Date published: 2016-04-06
Rated 5 out of 5 by from Score A+ on this dish Part of the 10 meal freezer collection, this dish was a hit with the family. Easy to make, even for the NON-cooker.
Date published: 2015-09-10
Rated 5 out of 5 by from Restaurant Quality Pesto chicken with a side of pasta was a hit with my husband. He said it was restaurant quality! A little too sophisticated for my daughters taste buds. Baked in the oven for 30 minutes. I think it would be the perfect clam sauce and cannot wait to try it!
Date published: 2015-02-27
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