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Chicken Pesto Flatbread
What you’ll need
Italian seasoning
1 tsp
Salt and pepper
to taste
Boneless, skinless chicken breasts
1 lb
white onion, sliced
1/2 cup
Garlic, minced
3 cloves
diced tomatoes
14.5 oz
Red or white wine vinegar
2 tbsp
Seasonal veggies
2 cups
Mayo
1/3 cup
Pesto
2 tbsp
Italian flatbread
1x9 inch
Shredded parmesan
1/3 cup
Instructions
Serves 4
Time: 7 hours in slow cooker
Print
SourceMichigan Farmers Market Association
Preparation:
1. In a small mixing bowl, combine the italian seasoning, salt, and pepper. Sprinkle seasoning mixture evenly over chicken and rub in with your fingers. Set aside.
2. In a 3.5-4 quart slow cooker, combine chicken, onion, garlic, tomatoes, and vinegar. Cook on low heat for 5-6 hours. Add seasonal vegetables, cover, and cook on high heat for another 30 minutes.
3. In a separate bowl, mix mayo and pesto together. Spread evenly over italian flatbread, place thin strips of chicken on top, and sprinkle with parmesan cheese. Cut into wedges and enjoy!
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