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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Slow Cooker, Gluten free Chicken Pesto Polenta Recipe

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This recipe for Slow Cooker, Gluten free Chicken Pesto Polenta is from Gabbard-Casey Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless, skinless chicken breast, cut into bite-sized pieces
1 cup prepared pesto, divided
1 med. onion, finely diced
4 cloves garlic, minced
1½ teas dried Italian seasoning
1 (16- oz) tube prepared polenta, or fix your own from Red Mill per the package, cut in ½ inch slices
2 cups chopped fresh spinach
1(14.5 oz) can diced tomatoes
1(8 oz) bag shredded low fat Italian cheese blend


MAKE YOUR OWN PESTO:
In a blende or food processor add 2 cups fresh basil leaves, ½ cup extra-virgin olive oil, ½ cup Parmesan cheese, ½ cup pine nuts, 3 garlic cloves, and salt and pepper to taste. Blend on high for a few min. until creamy.
Directions:
Directions:
In a large bowl, combine chicken pieces, ½ cup pesto, onion, garlic, and Italian seasoning.
In a greased 4- quart slow cooker, layer half the chicken mixture, half the polenta, half the spinach, and half the tomatoes. Continue to layer, ending in tomatoes. Cover and cook on low for4-6 hours or on high 2-3 hours.
An hour before serving drizzle remaining pesto over casserole and top with shredded cheese. Cover and continue to cook for 45 min. or until chess’s melts.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
4 to 5 hours.
Personal Notes:
Personal Notes:
He will keep in perfect peace all those who trust in him, whose thoughts turn often to the Lord! Isaiah 26:3 TLB

 

 

 

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