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Recipe Summary

prep:
20 mins
slow-cook:
6 hrs
total:
6 hrs 20 mins
Servings:
5
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 8g; cholesterol 114mg; saturated fat 2g; carbohydrates 18g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 38g; vitamin a 243.6IU; vitamin c 13.5mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 15.4mg; vitamin b6 1.4mg; folate 35.7mcg; vitamin b12 0.4mcg; sodium 406mg; potassium 972mg; calcium 112mg; iron 1.6mg.
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