From The Hamilton Beach Test Kitchen
Added by Pat
1. To make the pesto, chop the basil, parsley, and garlic in a food processor until fine. Add salt and pepper to taste. Blend in the oil.
2. Remove the neck and giblets from the chicken cavity. Salt and pepper chicken to taste. Lift the chicken skin covering the legs and breasts. With your fingers, spread the pesto between the surface of the meat and the skin. Place the chicken in the slow cooker.
3. Cover and cook on low for 5 hours, or until the chicken is tender and cooked through.
Visit www.foodsafety.gov for more information on safe internal cooking temperatures.
This recipe developed by Hamilton Beach Brands, Inc.