Crock-Pot Pesto Chicken Salad


After a great vacation in Jamaica and an unplanned week off of LCK… I am back! I am ready for a new year filled with new endeavors and of course loads of new recipes! So. Many. Recipes. If you could only see my notes app on my iPhone. Every time I get inspired I jot down messages to myself. With over 75 of these messages, I can’t wait to get the new year rolling in the kitchen! 

Aside from Sunday’s meaning a Savory Sunday dish on the blog, for me it also usually means some MEAL PREP for the week (excluding this week, because I am off until Thursday). I’ve talked a bit about the importance of meal prepping, and I can’t stress it enough if you are new to a clean eating lifestyle. Like seriously, it is a huge and important part of my week that ensures the up keep of a healthy lifestyle. Now, don’t get me wrong… there are weekends I am away and don’t have the opporunity to meal prep (that’s life), and on those few days when I am scrambling for lunches I truly am reminded of how important it is to prep ahead of time!

Which brings me to….. BUSTING OUT THE CROCK-POT! Hello, lifesaver. Making crock-pot shredded chicken is as easy as 1-2-turn it on and leave. I love this lunch in particular because you can do a lot with it. I eat it in plain a bowl, wrapped in a lettuce leaf, top it on a salad, etc. Anything you’d like to do with pesto chicken, do it here. Delicious, easy, and makes a lot!

Crock-Pot Pesto Chicken Salad

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Crock-Pot Pesto Chicken Salad
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Crock Pot Chicken
  1. 1.5 lb. organic boneless chicken breasts (3 or 4 pieces)
  2. 1 garlic clove, chopped
  3. 1/2 white onion, chopped
  4. 1 cup organic chicken broth
  5. 1/4 tsp garlic powder
  6. Dash of salt and freshly ground pepper
Pesto Sauce
  1. 1 cup fresh basil
  2. 1 1/2 cup spinach
  3. 1/2 cup cashews, walnuts, or nuts of choice
  4. 1 tbsp extra-virgin olive oil
  5. 1 garlic clove
  6. 1/2 lemon, juiced
  7. Dash Himalayan sea salt, to taste
  8. Dash Freshly ground pepper, to taste
  9. Optional: 1 tbsp fresh parmesan cheese
  10. Optional: Dash red pepper flakes
Additional ingredients
  1. 1/4 cup pine nuts
  1. 1. Using your crock-pot, follow these directions to make your shredded chicken
  2. 2. While chicken is cooking, make pesto and set aside in fridge
  3. 3. Once chicken is removed and shredded or cubed, in a bowl combine chicken and pesto
  4. 4. In a small pan, place 1/4 cup toasted pine nuts and toast for 3-4 minutes, mixing often
  5. 5. Add in pine nuts and any other additions. Store in fridge.
Optional additions
  1. -Cheese of choice
  2. -Sun dried tomatoes
Lexi's Clean Kitchen

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Do you meal prep? What is your go-to lunch that you make ahead for the week?

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