Crockpot Pesto Chicken – This slow cooker pesto chicken is the ultimate weeknight dinner with just a handful of ingredients, tender chicken is infused with the rich, garlicky goodness of basil pesto. It’s perfect for piling onto pasta, layering into sandwiches, or enjoying alongside roasted veggies for a low-carb option.
What is Crockpot Pesto Chicken?
Crockpot pesto chicken is a slow-cooked dish made with chicken breasts or thighs, jarred or homemade basil pesto, and optional add-ins like cream cheese, heavy cream, or sun-dried tomatoes. The slow cooking process ensures the chicken absorbs the rich, herbaceous flavors of the pesto, resulting in a dish that’s tender, juicy, and downright delicious.
Tips and Tricks for the Best Crockpot Pesto Chicken
Choose the Right Cut of Chicken: Chicken thighs are more forgiving and less likely to dry out than breasts during slow cooking.
Don’t Overcook: While the crockpot makes this recipe hands-off, be mindful of the cooking time. Overcooking can make the chicken stringy.
Layer for Flavor: Start by spreading a small amount of pesto on the bottom of the crockpot before adding the chicken. This prevents sticking and boosts flavor.
Use High-Quality Pesto: The pesto is the star of this dish, so opt for a high-quality jarred option or make your own using fresh basil, garlic, Parmesan, and olive oil.
Shred or Slice?: Decide on the texture you prefer. Shredding the chicken makes it ideal for pasta or sandwiches, while slicing works better for serving over rice or veggies.
Variations to Try
Keto-Friendly: Use heavy cream and serve over cauliflower rice for a low-carb option.
Cheesy Pesto Chicken: Add shredded mozzarella or Parmesan cheese during the last 30 minutes of cooking.
Veggie-Packed: Toss in zucchini, cherry tomatoes, or spinach for added nutrients.
Pesto Chicken Pasta: Serve the shredded chicken and sauce over al dente pasta for a comforting meal.
Dairy-Free Option: Replace the cream with coconut milk for a dairy-free version.
How to Serve Crockpot Pesto Chicken
- Over Pasta: Toss with cooked fettuccine, spaghetti, or penne for a comforting Italian-inspired dish.
- With Rice: Spoon over fluffy white rice, brown rice, or a grain blend.
- As a Sandwich: Pile the shredded chicken onto a toasted hoagie roll or ciabatta bread, and top with melted cheese for a pesto chicken sandwich.
- In a Wrap: Roll it into a tortilla with spinach, tomatoes, and shredded cheese for a quick lunch.
- Paired with Veggies: Serve alongside roasted vegetables, a green salad, or steamed broccoli for a lighter option.
How to Store and Reheat Crockpot Pesto Chicken
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze shredded or sliced chicken in a freezer-safe bag or container for up to 3 months.
Reheating: Reheat in the microwave or on the stovetop over low heat, adding a splash of water or broth to prevent drying.
Recipe FAQs
Can I use frozen chicken?
Yes, but for food safety reasons, it’s recommended to thaw the chicken before adding it to the crockpot to ensure even cooking.
How long should I cook it?
Cook on low for 6-7 hours or high for 3-4 hours, depending on your slow cooker’s settings and the size of the chicken pieces.
Can I make it ahead of time?
Absolutely! Prepare the dish up to 2 days ahead and store it in the fridge. Reheat before serving.
Is this recipe keto-friendly?
Yes! Skip any starchy sides and opt for cauliflower rice or zoodles to keep it low-carb.
What can I use if I don’t have pesto?
If you don’t have pesto on hand, a mix of olive oil, minced garlic, and fresh herbs like basil and parsley can work as a substitute.
Crockpot Pesto Chicken
Crockpot Pesto Chicken - This slow cooker pesto chicken is the ultimate weeknight dinner with just a handful of ingredients, tender chicken is infused with the rich, garlicky goodness of basil pesto. It’s perfect for piling onto pasta, layering into sandwiches, or enjoying alongside roasted veggies for a low-carb option.
Ingredients
- 1 clove garlic, crushed
- 1 cup fresh basil leaves, divided
- 1/4 cup toasted pine nuts
- 2 tbsp olive oil
- 1 tsp kosher salt, divided
- 2 lbs boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
- 1/2 tsp freshly ground black pepper
- 1 cup cherry tomatoes, halved (optional)
Instructions
- Pulse garlic in a food processor until coarsely chopped. Add half the basil and pulse again, followed by the rest of the basil and pine nuts.
- Process into a coarse paste, then blend in olive oil and 1/4 tsp salt. Set aside.
- Sprinkle the chicken pieces with the remaining salt and pepper. Place in your slow cooker and toss with 3 tbsp of the pesto. Store the rest of the pesto in the fridge.
- Cover and cook on LOW for 1 1/2 to 2 1/2 hours, until the chicken reaches 165°F. For extra flavor, stir in the cherry tomatoes during the last 30 minutes (optional).
- Mix in the reserved pesto before serving. Pair it with pasta, rice, or cauliflower rice, or tuck it into a sandwich or wrap.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 501Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 193mgSodium: 485mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 72g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Crockpot pesto chicken is a versatile, easy-to-make dish that’s perfect for busy weeknights, meal prepping, or hosting dinner guests. The slow cooker does all the work while you sit back and enjoy the aroma of basil and garlic wafting through your kitchen.
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