Crockpot Shredded Pesto Chicken

This could be used for a number of things - on top of noodles, in a pita/sandwich, as a filler for stuffed shells, on a pizza...etc.

1-1/2 pounds boneless, skinless chicken thighs

1 onion, chopped

4 cloves garlic, minced

1 red bell pepper, chopped
3/4 cup - Alfredo Sauce

1/2 teaspoon salt

1/8 teaspoon pepper

1 teaspoon dried basil leaves

3 tablespoons chicken broth

1/2 cup mayonnaise
6 oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese
1 cup shredded mozzarella cheese

1 (7-ounce) container basil pesto

2 avocados, peeled and chopped*

1 cup cubed Havarti cheese *

Place chicken, onion, garlic, and red bell pepper in 3-1/2 quart slow cooker. Sprinkle with salt, pepper, and basil. Pour chicken broth over all. Cover and cook on low for 4-5 hours or until chicken is done.

Shred chicken right in the crockpot using two forks. Add mayonnaise, pesto, alfredo sauce and cream cheese. 

Let cook for 30 minutes.

 

If having as a sandwich/pita:

Stir in avocados and Havarti cheese.

Open pita bread halves and line with lettuce leaves. Add warm chicken mixture and serve immediately.