Close-up of succulent Crockpot Pesto Chicken pieces, richly coated in vibrant green pesto sauce, garnished with fresh herbs on a white plate.

Introduction

If you want a simple, flavorful weeknight dinner, this slow cooker pesto chicken delivers. The recipe uses just chicken and pesto for minimal prep and maximum taste. Pop everything into your slow cooker and let it cook while you handle homework or evening activities. This slow cooker pesto chicken yields tender, juicy chicken with almost no hands-on time.

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Why You’ll Love This Crockpot Pesto Chicken Recipe

Effortless weeknight dinner solution that saves time and energy.
Minimal ingredients produce bold pesto-forward flavor you’ll crave.
Versatile slow cooker pesto chicken adapts to many diets and meal plans.
Great for meal prepping since it reheats and freezes well.
Consistently tender, juicy chicken when you cook low and slow.

Ingredients

for Crockpot Pesto Chicken (serves 4):

2 pounds boneless, skinless chicken breasts
1 cup pesto (homemade or store-bought)
Kosher salt and black pepper, to taste

Notes & Substitutions

Use boneless chicken thighs for a richer flavor and slightly faster cook time; this pesto chicken in the crockpot stays moist.
Homemade pesto adds freshness; store-bought saves time and keeps this recipe truly 2-ingredient.
Try nut-free or dairy-free pesto to meet allergies or preferences.
Adjust salt and pepper after cooking since some pestos contain salt.
Add a splash of chicken broth if you want a thinner sauce.

Equipment

6-quart slow cooker works well for 2 pounds of chicken.
Use a smaller slow cooker for less chicken, or a larger one if doubling the recipe.
An Instant Pot with a slow cook setting works if you prefer a different appliance for this Crockpot Pesto Chicken.

Instructions

Season the chicken breasts lightly with kosher salt and black pepper, then place them in the slow cooker.
Spoon the pesto over each breast, coating generously so the pesto covers the top and sides of the chicken.
Cover the slow cooker and set to low. Cook the Crockpot Pesto Chicken for 4 to 5 hours.
If you use boneless chicken thighs, cook on low for about 2 hours, checking doneness sooner.
Check internal temperature with an instant-read thermometer. According to the USDA, chicken is done at a safe internal temperature of 165°F.
Remove the chicken from the slow cooker and spoon extra pesto sauce over the top. Some of the basil may darken; it still tastes great.
Serve whole, sliced, or shred the chicken with two forks to mix with the pesto sauce for sandwiches or pasta.

This slow-cooker pesto chicken stays moist when you avoid overcooking. Use the leftover juices as a quick sauce for pasta or rice.

Pro Tips & Troubleshooting

Cook on low for the most tender results; high heat can dry out breasts.
Monitor cooking time for thighs; they can finish much earlier than breasts.
Don’t stress if the pesto darkens from cooking; oxidation changes appearance but not flavor.
Add 1/4 to 1/2 cup chicken broth if the chicken looks dry mid-cook to keep the sauce loose.
Shred the chicken into the sauce for sandwiches, salads, or pasta, or serve breasts whole for plated meals.

Serving Suggestions, Storage & Variations

Serving Suggestions

Toss shredded Crockpot Pesto Chicken with pasta and a splash of pasta water for a quick pesto pasta.
Serve over rice or mashed cauliflower for a low-carb meal.
Layer sliced chicken into sandwiches or wraps with fresh tomato and baby greens.
Pair with roasted vegetables for a complete plate.

Storage Instructions

Refrigerate leftover pesto chicken in an airtight container within two hours of cooking; use within 3 to 4 days.
Freeze portions in freezer-safe bags for up to 3 months; thaw in the fridge overnight.
Reheat gently in a skillet over low heat or in the microwave with a splash of water or broth to prevent drying.

Recipe Variations

Add cherry tomatoes to the slow cooker for a burst of sweetness and to bulk up the meal.
Stir in cream cheese at the end for a creamier pesto sauce that clings to pasta.
Add red pepper flakes or a pinch of cayenne for heat.
Finish with lemon zest or a squeeze of lemon juice to brighten the pesto flavor.

Nutrition Information

Approximate values per serving; this Crockpot Pesto Chicken nutrition info serves as a guideline only. Key highlights: high in protein and low in carbohydrates.

Nutrient	Amount
Calories	229 kcal
Carbohydrates	1 g
Protein	39 g
Fat	7 g
Saturated Fat	1 g
Sodium	4 mg

Frequently Asked Questions (FAQ)

Can I use chicken thighs?

Yes. Use boneless thighs for richer flavor and typically faster cook times—about 2 hours on low depending on thickness.

Crockpot Pesto Chicken: Does it need extra liquid?

Not usually. Pesto releases oils that help sauce the chicken. Add 1/4 to 1/2 cup chicken broth if you prefer a thinner sauce or if the slow cooker runs dry.

How do I turn it into a pasta dish?

Shred the cooked chicken and toss with cooked pasta, reserving 1/4 cup cooking juices or adding pasta water for a silky sauce. Stir in extra pesto or cream for richness.

Can I use frozen chicken?

You can, but adjust cook time and ensure the chicken reaches 165 F. Thawing first gives more consistent results and better texture.

Conclusion

Crockpot Pesto Chicken gives you an easy, flavorful dinner with almost no fuss. With just chicken and pesto you get a versatile dish that works for weeknights, meal prep, and quick lunches. Try the recipe as written, then make it your own with add-ins like tomatoes, cream cheese, or lemon zest. If you loved this slow cooker pesto chicken, please rate the recipe and share your variations so other beginners can enjoy simple, time-saving meals.