Slow Cooker Chicken and White Beans with Kale Pesto
A quick, easy slow cooker recipe of white beans and chicken topped with a flavorful kale-lemon pesto.
Prep Time15 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 15 minutes mins
Course: main
Cuisine: American
Keyword: healthy
Servings: 6 -8
Author: Lindsey Johnson
Cost: $10
Kale Lemon Pesto:
- 1/2 cup pine nuts or almonds, walnuts, Brazil nuts, etc.
- 2 cups packed Tuscan or curly kale leaves
- 2 cups packed fresh basil leaves
- 1/2 cup Parmigiano-Regiano grated (optional)
- 1-2 cloves of garlic
- zest and juice of 1 lemon
- 1/2 cup extra virgin olive oil
- salt to taste
Chicken and White Beans:
- 2 1/2 - 3 pounds boneless skinless chicken thighs can use fresh or frozen
- 2 cups 1 pound white beans, soaked overnight and rinsed well
- 5-6 cups water
- 1 large onion diced
- Zest of 1 lemons cut into small strips, colored part only
- 1 bay leaf
- 2 cloves garlic
- a few thyme sprigs
- 1 small handful basil leaves
For the chicken and white beans:
Can be cooked on LOW power for 8-10 hours.
Eat leftovers within 2-3 days.