Ingredients:
For the pesto:
1/4 cup olive oil
2 tablespoons lemon or lime juice
4 garlic cloves
2 cups fresh basil
2 tablespoons pine nuts
1/4 teaspoon pepper
1/4 teaspoon salt
4 chicken thighs, or breast halves
sliced mozzarella cheese
aluminum foil or parchment paper
4 small sweet potatoes, washed well, skin on
Directions:
In a food processor or blender, combine the ingredients for your pesto.
In the bottom of a large slow cooker, arrange your chicken pieces. Layer on slices of mozzarella cheese. Pour pesto evenly on top. Cover with a layer of foil or parchment paper. Scrub sweet potatoes well, prick with a fork, and lay them on top of the paper or foil. Cover and cook on low for 6-7 hours, or on high for 4-5.
Carefully remove the sweet potatoes with tongs, and remove foil or parchment. The steam that comes out will be hot, so please be careful.
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