📖 Instructions

1. Prep the chicken: Dice the chicken breasts into small, bite-sized pieces. This will ensure it cooks evenly and is easy to spread on the crostini later.
2. Combine ingredients in the crockpot: In the crockpot, combine the diced chicken, pesto, goat cheese, garlic, salt, and pepper. Give it a good stir to ensure everything is well mixed and the chicken is coated in the pesto and cheese. I usually give it a good whiff at this point, just to make sure the flavors are singin'.
3. Cook on low: Cover the crockpot and cook on low for 4-6 hours, or until the chicken is cooked through and tender. Cooking on low ensures the chicken stays moist and absorbs all the flavors from the pesto and goat cheese.
4. Shred the chicken (optional): If you prefer a more shredded texture, use two forks to shred the chicken in the crockpot after it's cooked. This isn't strictly necessary, but it can make it easier to spread on the crostini.
5. Prepare the bread: While the chicken is cooking, slice the baguette into 1/2-inch thick rounds. Brush each slice with olive oil and toast them in a toaster or grill pan until golden brown and crispy. Keep a close eye on them so they dont burn!
6. Assemble the crostini: Once the chicken is cooked and the bread is toasted, it's time to assemble the crostini. Spoon the chicken mixture onto each toasted baguette slice. Don't be shy—load 'em up!
7. Garnish and serve: Garnish the crostini with a sprinkle of fresh basil leaves (if using) and serve immediately. These are best enjoyed warm, when the cheese is still slightly melted and the bread is crispy.
8. Cool and serve: Remove the pizza from the oven and let it cool for 2-3 minutes. Use a pizza cutter or sharp knife to slice it into pieces. Serve warm and enjoy!