Heather C Heather C is a married, mom of three: big sis Lily and identical twins Natalie and Sophia. She has been guest blogging for Mumbling Mommy since February of 2012 and began working as a Social Media Editor in 2014. After nearly a decade in banking, she now works part time at a doctor's office specializing in breastfeeding medicine and spends the rest of her days in her Midwest home as zookeeper/stay-at-home-mom. Heather C is also a runner, hiker, yogi, bike rider and more. She reads when she finds more than a few minutes to herself and she hosts a lot of pajama dance parties in her kitchen. In her spare time, she's the co-leader for her daughter's Girl Scout troop and an active member of the school's Parent-Teacher Committee as well as a certified postpartum doula.

This Deconstructed Pesto Chicken with Carrots crockpot recipe is delicious — and it’the beginning of the year and healthy living is ON FIRE! Everywhere I turn, a new friend is posting about her diet, workout, physical changes, and more. As someone who advocates striving for a healthier lifestyle, I think this is great. I love to see my loved ones making changes to benefit themselves and their families.

The following recipe combined my laziness with my love of pesto. I hope you love it as much as my family and our dinner guests did! (This served 3 children and 4 adults. I’d say it’s a safe 6 servings.)

Deconstructed Pesto Chicken with Carrots Crockpot Recipe Ingredients:

2 lbs. chicken breast (frozen is fine)
1/4 cup of basil (I used dried basil.)
2 cloves of crushed garlic
3 Tbsp olive oil
3 cups baby carrots
1/3 heaping cup of pine nuts
2 cups water or chicken stock

Combine all ingredients in your Crockpot. Feel free to stir it up. I didn’t. Turn the Crock Pot on high for 4 hours. Remove the chicken breasts to shred. Add them back into the Crock Pot and let simmer/keep warm until you’re ready to serve. This was about another hour for us. That’s it. Do NOT puree the ingredients for the pesto ahead of time. Actually, don’t do anything ahead of time. Just throw it all in!

We served our pesto chicken with baked zoodles (zucchini and squash turned into noodles using a spiralizer) on the side since our family is grain free. You may opt to sprinkle the dish with Parmesan cheese. We did not since our family is also dairy free. As described above, this Deconstructed Pesto Chicken with Carrots crockpot recipe is Whole 30 compliant, Paleo, and delicious!

Let me know if you try out the recipe! What are some of your favorite healthy dishes?

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Category: Recipes

Tags: Heather C.