Crockpot Pesto Chicken
This pesto chicken made easy in the slow cooker has just two main ingredients, although if you have a homemade pesto you love, you can use here. A healthy and delicious dinner for busy weeknights.
Servings: 5 people
Calories: 229kcal
Equipment
- 1 Slow Cooker See post for details on which ones work best.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup pesto (homemade or store-bought)
- kosher salt and black pepper
Instructions
- Add the chicken breasts to the slow cooker. Season with kosher salt and black pepper. Cover with pesto, spreading it all around the chicken. Place the lid on top.
- Cook chicken on low heat for about 4-5 hours, or until fully cooked through. If using boneless chicken thighs, these typically cook in about 2 hours on low heat, depending on thickness.
- Remove the chicken from the slow cooker and top with basil sauce. Some of the basil may darken from oxidation. This is ok and will taste fine! Serve with pasta, mashed cauliflower or potatoes.
Notes
- The nutrition calculation uses my recipe for sunflower seed pesto. Good for those on a low-sodium diet!
- The first time making this, check about 2 hours in to see if you still have enough liquid. If it looks dry, add ¼ cup of vegetable broth. For reference, I've never had to do this, but different slow cookers can cook differently. This is especially possible if you don't use as much chicken or pesto as the recipe calls for.
Nutrition
Calories: 229kcal | Carbohydrates: 1g | Protein: 39g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 4mg | Potassium: 685mg | Fiber: 1g | Vitamin A: 107IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg