• 1-1/2 lb. chicken thighs, boneless, skinless
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 tsp. dried basil leaves
  • 3 T. chicken broth
  • 1/2 c. mayonnaise
  • 7 oz. pesto, basil
  • 2 avocados, peeled and chopped
  • 1 c. cubed Havarti cheese
  • 4 whole wheat pita breads, cut in half
  • Butter lettuce leaves

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Slow Cooker Chicken Pesto Pita is a great sandwich to ever serve on game days… You will be a hit!

  1. Place chicken, onion, garlic, and red bell pepper in a 3-1/2 quart slow cooker.
  2. Sprinkle with salt, pepper, and basil. Pour chicken broth over all.
  3. Cover. Cook on Low for 6-8 hours until chicken is done.
  4. With two forks shred chicken right in the slow cooker.
  5. Transfer to a large bowl and add mayonnaise and pesto. Stir in avocados and Havarti cheese.
  6. Cut the pita bread in half and line with lettuce leaves.
  7. Add warm chicken mixture and serve immediately.

Optional: If you prefer a cold sandwich, you can cool the chicken mixture in the fridge, then mix with remaining ingredients and serve as a cold sandwich.

NOTE: It will keep in the fridge for a couple of days.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Chicken Pesto Pita - Nutrition

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