Serving Size:4 1/2 ounces cooked chicken and 3/4 cup potato mixture
Slow Cook:6 hrs to 8 hrs (low) or 3 to 4 hours (high)
Chicken and Baby Potatoes with Pesto
In a 4- to 5-quart slow cooker combine the first four ingredients (through rosemary). Remove long strips of zest from lemon and add to cooker. Cut remaining lemon into wedges; set aside. Place chicken in cooker; add broth.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours or until chicken is done (170 degrees F) and potatoes are tender.
Transfer chicken to a serving platter; remove and discard skin. Using a slotted spoon, transfer potato mixture to platter; discard rosemary and lemon zest. Sprinkle chicken and potato mixture with salt and pepper. Stir together pesto and 1 tablespoon of the cooking liquid; drizzle over chicken and potato mixture. Sprinkle with cheese. Serve with reserved lemon wedges and, if desired, additional lemon zest.