This recipe is from Stephanie, who has SO many wonderful gluten-free Crockpot recipes on her blog! If you're not already familiar with her, you should visit her blog site immediately! :)
I'm making this today!
for the pesto:
1/4 cup olive oil
2 tablespoons lemon or lime juice
4 garlic cloves
2 cups fresh basil
2 tablespoons pinenuts, or walnuts, or sunflower seeds
1/4 teaspoon pepper
1/4 teaspoon salt
4 - 6 chicken thighs, or breast halves
sliced mozzarella cheese
aluminum foil or parchment paper
4 small sweet potatoes, well scrubbed, skin on
In a food processor or blender, combine the ingredients for the pesto. When liquidy, taste. If you need to add more citrus or salt or pepper, do so now.
In the bottom of a large slow cooker, arrange chicken pieces. You can use frozen chicken. 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. If your chicken is frozen it will take a bit longer.
If you're using fresh chicken, and your sweet potatoes are quite large, you may choose to swap layers, and put the sweet potatoes on the bottom. Newer slow cookers cook from the sides as well as from the bottom, but some people swear the stuff on the bottom cooks faster.
Carefully remove the sweet potatoes with tongs, and remove foil or parchment. The steam that comes out will be quite hot, keep small children away.