Crockpot Pesto Chicken: A Simple, Flavorful, and Tender Meal

Looking for an easy, delicious, and downright irresistible chicken recipe that practically cooks itself? Crockpot Pesto Chicken is your answer! Tender, juicy chicken slow-cooked in a rich, flavorful pesto sauce with bursts of cheesy goodness—it’s a dinner dream come true. Just toss everything into your crockpot, set it, and forget it. Perfect for busy weeknights or lazy weekends!

I still remember the first time I made this dish—I was craving something hearty but had zero energy to stand by the stove. That’s when the crockpot came to the rescue, and I couldn’t believe how incredibly flavorful the chicken turned out. Now, it’s one of my go-to recipes whenever I want something comforting without the hassle. Let’s get cooking!

Ingredients You’ll Need

Main Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup basil pesto (store-bought or homemade)
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 cup cherry tomatoes, halved
• 1/2 cup mozzarella cheese, shredded
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 tablespoon olive oil

Optional Additions:

• 1 tablespoon lemon juice (for a bright, fresh flavor)
• 1/4 teaspoon red pepper flakes (for a little heat)
• 1/4 cup sun-dried tomatoes, chopped
• Fresh basil leaves, for garnish

Why These Ingredients Work:

• Pesto adds vibrant, herby flavor with a hint of nuttiness from the Parmesan and pine nuts.
• Chicken broth keeps the chicken moist and infuses it with savory goodness.
• Cherry tomatoes add a burst of freshness and color.
• Cheese makes it creamy and comforting.

Preparing the Ingredients

Trim any excess fat from the chicken breasts and pat them dry with paper towels.
Halve the cherry tomatoes and mince the garlic.
Measure out the pesto, chicken broth, and cheeses.
Spray the crockpot insert lightly with olive oil to prevent sticking.

Cooking Instructions

Step 1: Layer the Ingredients

Pour a little chicken broth at the bottom of the crockpot.
Add the chicken breasts in a single layer. Season with salt and pepper.
Top with minced garlic and half of the pesto.

Step 2: Add the Cheese and Tomatoes

Sprinkle half of the Parmesan cheese over the chicken.
Add cherry tomatoes and sun-dried tomatoes (if using).
Drizzle the remaining pesto on top.

Step 3: Cook the Chicken

Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until the chicken is tender and fully cooked (internal temperature of 165°F/74°C).

Step 4: Add the Mozzarella

About 15 minutes before serving, sprinkle the shredded mozzarella over the chicken. Cover and cook until the cheese is melted and bubbly.

Step 5: Serve and Garnish

Serve the chicken hot, garnished with fresh basil leaves and a sprinkle of extra Parmesan if desired.

Serving Suggestions

This crockpot pesto chicken is delicious over pasta, rice, or mashed potatoes.
Pair it with roasted vegetables or a crisp green salad for a complete meal.
For a low-carb option, serve it with cauliflower rice or zoodles (zucchini noodles).

Tips and Variations

Use Chicken Thighs:

Swap chicken breasts for boneless, skinless chicken thighs for a juicier result.

Go Dairy-Free:

Use dairy-free pesto and skip the cheese, or use vegan cheese alternatives.

Make It Spicy:

Add a pinch of crushed red pepper flakes to the pesto for a bit of heat.

Add Veggies:

Toss in some spinach or bell peppers during the last 30 minutes of cooking for extra color and flavor.

Storing and Reheating

Storing:

Let the chicken cool to room temperature before transferring it to an airtight container. Refrigerate for up to 4 days.

Freezing:

Place the cooked and cooled chicken in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating:

Warm in the microwave for 2-3 minutes or in a skillet over medium heat until heated through.

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FAQs

1. Can I use homemade pesto instead of store-bought?
Absolutely! Homemade pesto adds a fresh and vibrant flavor. Just make sure to use about 1 cup of your favorite recipe.

2. Can I use bone-in chicken for this recipe?
Yes, bone-in chicken works well, but it may take slightly longer to cook. Check for an internal temperature of 165°F (74°C).

3. Can I make this recipe with frozen chicken?
It’s best to thaw chicken before adding it to the crockpot to ensure even cooking and safe temperatures.

4. How do I keep the chicken from drying out?
Cooking on LOW heat helps keep the chicken tender and moist. Adding broth also helps maintain moisture.

5. Can I add potatoes or other veggies to the crockpot?
Yes! Add cubed potatoes, bell peppers, or green beans around the chicken for a complete one-pot meal.

6. Can I use rotisserie chicken instead?
If using cooked rotisserie chicken, reduce the cooking time to about 1 hour on LOW to just warm through and melt the cheese.

7. How can I make the sauce creamier?
Stir in a few tablespoons of heavy cream or cream cheese during the last 30 minutes of cooking for a rich, creamy texture.

8. Can I cook this recipe on the stovetop instead?
Yes! Sear the chicken in a skillet, then simmer with pesto and broth for about 20-25 minutes until cooked through.

9. Is this recipe keto-friendly?
Yes, as long as your pesto and cheese are low-carb. Serve with cauliflower rice or roasted veggies for a keto meal.

10. Can I add more cheese?
Of course! Feel free to layer more mozzarella or even provolone for an extra cheesy experience.

Enjoy your delicious, flavorful Crockpot Pesto Chicken! Let me know how it turns out and if you made any creative variations!