Pesto Chicken Pitas
1-1/2 pounds boneless, skinless chicken thighs
1 onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1/2 tsp salt
1/8 tsp pepper
1 tsp dried basil leaves
3 tbs chicken broth
1/2 cup mayonnaise
7-oz container basil pesto
2 avocados, peeled and chopped
1 cup cubed Havarti cheese
4 whole wheat pita breads, cut in half
Butter lettuce leaves
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 6-8 hours until chicken is done.
Shred chicken right in the crockpot using two forks.
Remove to large bowl and add mayonnaise and pesto. Stir in avocados and Havarti cheese.
Open pita bread halves and line with lettuce leaves. Add warm chicken mixture and serve immediately.
You can also cool the chicken mixture in the fridge, then mix with remaining ingredients and serve as a cold sandwich. The chicken mixture will keep, covered, in the fridge for a couple of days.