How to make it

  • Heat oil in a large frying pan. Fry ground chicken to no longer pink. Drain and transfer to a 3.5 to 4 quart slow cooker
  • Add chickpeas, onion and first amount of salt
  • Stir pesto into flour in a small bowl until smooth. add next 4 ingredients. Stir well. Pour over chicken. Stir well
  • Cover. Cook on low for 8 to 10 hours or 4 to 5 hours on high
  • Add red pepper and zuchini. Stir and cover for another 30 to 45 minutes on high

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