Chicken Minestrone with Pesto

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Good on a hot summer day.. doesn't heat up the kitchen and it tastes good.. Just add warm Ace Bakery bread and voila dinner is done.

Preparation time: 20
Cooking time: 7 hrs

Serves: 4


Chicken Minestrone with Pesto

Serves 6

Active: 15 min Total: 7 to 9 hours on low

1 can (28 oz) diced tomatoes in juice, undrained
4 cups chicken broth
1 lb boneless, skinless chicken thighs, cut in 1-in. chunks
1 medium baking potato, peeled and diced
1/2 cup each chopped onion, carrot and celery
1/4 tsp pepper
1 can (16 oz) cannellini beans, rinsed
1 medium zucchini (about 6 oz), diced
1 cup frozen cut green beans, thawed
1/3 cup prepared refrigerated basil pesto


1. Mix all ingredients except the cannellini beans, zucchini, green beans and basil pesto in a 4-qt or larger slow-cooker.

2. Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender.

3. Stir in cannellini beans, zucchini and green beans. Cover and cook on high 15 minutes, or until zucchini is tender.

4. Spoon into bowls; top servings with pesto.

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