1 1/2 pounds boneless, skinless chicken breast, cut into large pieces
1 cup long grain white rice
1 medium yellow onion, diced
2 garlic cloves, minced
2 tablespoons unsalted butter
3 cups low-sodium chicken broth
1/2 cup pesto (homemade or store-bought)
Kosher salt and fresh-ground black pepper
Grease a slow cooker with vegetable oil or nonstick cooking spray.
Pour the rice in the bottom of the slow cooker, covering the bottom.
Add the onion, garlic, butter and chicken broth.
Season with salt and pepper, and stir until well mixed.
Place the chicken on top of the rice mixture in a single layer.
Pour the pesto on top of chicken.
Put the lid on the slow cooker, and turn on high for 3 hours. Avoid removing the lid while cooking.
After slow cooking, take the chicken breasts out into another bowl and shred them.
Stir the rice in the slow cooker until rice is fluffed.
To serve, scoop portions of chicken & rice onto individual plates or bowls. Garnish with fresh chopped parsley or more pesto (optional).