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The Best Chicken Dish print friendly version
|Colourful and full of flavour, this is sure to become a favourite! Chickpeas and sweet red pepper accent this well-seasoned sauce. Delicious served over rice or pasta.|
Heat cooking oil in large frying pan on medium. Add ground chicken. Scramble-fry for 5 to 10 minutes until no longer pink. Drain. Transfer to 3 1/2 to 4 quart (3.5 to 4 L) slow cooker.
Add chickpeas, onion and first amount of salt. Stir.
Stir pesto into flour in small bowl until smooth. Add next 4 ingredients. Stir well. Pour over chicken mixture. Stir well. Cover. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Add red pepper and zucchini. Stir. Cover. Cook on High for 30 to 45 minutes until red pepper is tender-crisp. Serves 8.
|1 serving: 232 Calories; 11.2 g Total Fat (1.6 g Mono, 1.1 g Poly, 0.4 g Sat); 0 mg Cholesterol; 20 g Carbohydrate; 4 g Fibre; 14 g Protein; 353 mg Sodium|
|Make Ahead: The night before, chop vegetables. Chill overnight in separate covered bowls. Scramble-fry ground chicken until no longer pink. Drain. Chill overnight in separate covered bowl. Assemble and cook as directed.|
|Reprinted from Slow Cooker Dinners © Company's Coming Publishing Limited|