Happy Labor Day everyone! I hope you all have plans to spend today with family and friends! Here in Michigan, Labor Day signals the last day before kids return to school, so we plan to spend today at the reservoir squeezing every last minute out of summer before tomorrow brings the return of bus routes, homework and after school activity schedules.
Since summer is over (I’m tearing up just saying that), I guess it is time to start thinking about fall menu planning. I kind of get away from freezer cooking over the summer but with school starting tomorrow…and the crazy schedule that comes with it returning as well… it’s time to get the slow cooker out once again.
One of my families favorite recipes is Pesto Ranch Chicken. I originally found it on Picky Palate, but have adapted it for our family. We prefer it with chicken breasts or tenders, and I add extra pesto and broth to create plenty of sauce to toss with pasta. You can use either fresh or frozen chicken (I use frozen) and the remainder of the items are pantry items, making this a very simple, no prep freezer meal. This recipe is seriously so easy and yummy that I am sure that this will quickly become one of your family’s favorites too!
- 4 to 6 chicken breasts (frozen or fresh)
- 2 six oz jars of pesto
- 1 pkg ranch dressing mix
- 1 cup of chicken broth
- cooked pasta of choice
- Put chicken in slow cooker.
- Pour pesto over chicken. Sprinkle with dressing mix.
- Cover with chicken broth.
- Cook on low 6 hours or high 4 hours, until chicken nearly shreds.
- Chunk/lightly shred chicken.
- Stir in cooked pasta. Add additional broth if necessary to create enough sauce to cover pasta thoroughly.