Ingredient Checklist


Instructions Checklist
  • 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°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.

Nutrition Facts

307 calories; 8 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 114 mg cholesterol; 406 mg sodium. 972 mg potassium; 18 g carbohydrates; 2 g fiber; 3 g sugar; 38 g protein; 0 g trans fatty acid; 244 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 15 mg niacin equivalents; 1 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 112 mg calcium; 2 mg iron;