1 10ozjar of sun-dried tomatoes in olive oil(do not discard the olive oil)
1/2cupwalnuts(or almonds)
3clovesgarlic, peeled
1tspbalsamic vinegar
1tspsugar
1/4tspsalt
2cupsshredded kale
1150zjar of artichoke hearts, drained
2/3cupchicken broth or stock
2/3cupheavy cream(can also use milk, just add it a small amount at a time so it does not become too liquidy, and I recommend adding butter if only using milk)
116oz boxpasta of your choice
Instructions
In a food processor or blender, blend together the sun dried tomatoes, walnuts, balsamic vinegar, garlic, sugar and salt until a pesto-like consistency.
If freezing, place ingredients in a large zip lock bag, if slow cooking immediately, place directly in slow cooker: Add chicken breasts to the slow cooker, followed by the pesto, kale and artichokes. Pour in chicken stock and stir to combine all ingredients well.
Slow cook on low for 7-8 hours or on high for 4-6 hours, stirring occasionally.
About 15 minutes before you are done cooking, make the pasta according to the package instructions.
When crock pot mixture is done to your liking, turn the heat off and add the cream. Stir to fully combine.