This Crockpot Pesto Chicken is the ultimate set-and-forget dinner. Tender chicken simmers in a vibrant, garlicky pesto sauce for a meal that’s both effortless and impressive. Serve it over pasta, rice, or potatoes for a comforting, flavor-packed dish.
Craving a delicious Crockpot Pesto Chicken? You've come to the right spot! From Crockpot Recipes favorites to amazing Drinks recipes, there's something here for everyone.
Why You’ll Love This Crockpot Pesto Chicken
- Hands-off cooking: Just set your slow cooker and walk away until dinner.
- Bright, herbaceous flavor: Pesto infuses the chicken with fresh garlic-basil notes.
- Versatile serving options: Great over pasta, in sandwiches, or with grains.
- Excellent leftovers: Flavors deepen overnight for an even better next-day meal.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs total)
- 1 cup basil pesto (store-bought or homemade)
- 1/2 cup chicken broth
- 1 lemon, juiced
- 3 cloves garlic, minced
- 1/2 cup heavy cream or half-and-half (added at the end)
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves for garnish (optional)
Tools: A 4–6 quart slow cooker, measuring cups and spoons, a small bowl for mixing
Notes: Good-quality store-bought pesto works perfectly, but homemade will taste even brighter. The chicken broth creates a saucy base without making it watery.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 5 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 3–4 hours (Low) or 1.5–2 hours (High) | Total Time: 3 hours 10 minutes (Low setting)
Before You Start: Tips & Ingredient Notes
- Chicken breast size matters. If your chicken breasts are very large or thick, consider cutting them in half horizontally to create thinner cutlets. This helps them cook more evenly and absorb the sauce better.
- Don’t skip the broth. It might seem like a small amount, but it’s crucial for creating a saucy base and preventing the pesto from drying out or sticking during the long cook time.
- Fresh lemon juice is key. The acidity from fresh lemon juice brightens up the rich pesto and cuts through the creaminess. Bottled juice just doesn’t deliver the same zing.
- Wait to add the cream. Adding dairy too early can cause it to curdle or separate. Stirring it in at the very end ensures a smooth, luxurious sauce.
How to Make Crockpot Pesto Chicken
Step 1: Start by seasoning your chicken breasts generously with salt and black pepper on both sides. You don’t need to brown them first—this recipe is all about ease—but if you have an extra minute, a quick sear can add a nice color and flavor layer.
Step 2: In a small bowl, whisk together the pesto, chicken broth, minced garlic, and fresh lemon juice. You’ll notice the sauce is quite loose at this point—that’s perfect. It will thicken slightly as it cooks with the chicken.
Step 3: Place the seasoned chicken breasts in the slow cooker in a single layer. Pour the pesto mixture evenly over the top, making sure each piece is well-coated. If you have time, you can even lift the chicken to let some sauce run underneath.
Step 4: Cover and cook on Low for 3–4 hours or on High for 1.5–2 hours. The chicken is done when it reaches an internal temperature of 165°F and is tender enough to shred easily with a fork. Be careful not to overcook, or the chicken can become dry.
Step 5: Once the chicken is cooked, use tongs to transfer it to a cutting board. If you plan to shred it, you can do so now, or you can slice it into thick pieces. Leave the sauce in the slow cooker.
Step 6: Stir the heavy cream and grated Parmesan into the warm pesto sauce left in the slow cooker. You’ll see the sauce become creamier and slightly paler in color. Taste and adjust seasoning if needed—sometimes a little extra salt or a squeeze of lemon does wonders.
Step 7: Return the shredded or sliced chicken to the slow cooker and stir gently to coat it in the creamy pesto sauce. Let it heat through for another 5–10 minutes on the Warm setting.
Step 8: Serve immediately, garnished with fresh basil leaves and an extra sprinkle of Parmesan if you like. The sauce should be glossy, fragrant, and clinging beautifully to the chicken.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze without cream for up to 3 months; add fresh cream when reheating.
- Reviving: Reheat gently on the stovetop with a splash of broth or cream to refresh the sauce.
Serving Suggestions
Complementary Dishes
- Buttered pasta or orzo — The starchy pasta catches every bit of the creamy pesto sauce, making for a truly comforting bite.
- Garlic mashed potatoes — A fluffy, garlicky potato base is the perfect canvas for this saucy chicken—it’s pure comfort food.
- A simple arugula salad — The peppery arugula with a light lemon vinaigrette provides a fresh, crisp contrast to the rich chicken.
Drinks
- A crisp Sauvignon Blanc — Its citrusy notes and bright acidity cut through the richness of the pesto and cream beautifully.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between each flavorful bite.
- A light Italian lager — The crisp, clean finish of a lager complements the herbal notes without overpowering the dish.
Something Sweet
- Lemon sorbet — The bright, clean citrus flavor is a refreshing palate cleanser after the savory, garlicky main course.
- Almond biscotti — The nutty flavor of the biscotti echoes the pine nuts in the pesto, making for a lovely, subtle connection.
- Panna cotta with a berry compote — The creamy, cool panna cotta provides a smooth, sweet finish that doesn’t feel too heavy.
Top Mistakes to Avoid
- Overcooking the chicken. Chicken breasts can go from juicy to dry and stringy surprisingly fast in a slow cooker. Check for doneness at the lower end of the time range.
- Adding the cream too early. If you pour in the cream at the beginning, it will likely curdle and separate from the long cooking. Always add dairy at the very end.
- Using only pesto with no liquid. Pesto alone can become too thick and may stick or burn. The chicken broth is essential for creating a proper saucy environment.
- Forgetting to season the chicken. Even though the pesto is flavorful, seasoning the chicken directly with salt and pepper ensures every bite is well-seasoned, not just the outside.
Expert Tips
- Tip: For a deeper flavor, quickly sear the chicken breasts in a hot skillet for 1–2 minutes per side before adding them to the slow cooker. That Maillard reaction adds a wonderful savory note.
Crockpot Pesto Chicken
Make easy Crockpot Pesto Chicken with just 10 minutes of prep! Tender chicken in a creamy pesto sauce is perfect for pasta or rice. Get the simple recipe here!
Ingredients
For the Ingredients
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4 boneless, skinless chicken breasts (about 1.5–2 lbs total)
-
1 cup basil pesto (store-bought or homemade)
-
1/2 cup chicken broth
-
1 lemon, juiced
-
3 cloves garlic, minced
-
1/2 cup heavy cream or half-and-half (added at the end)
-
1/2 cup grated Parmesan cheese
-
Salt and black pepper (to taste)
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Fresh basil leaves (for garnish (optional))
Instructions
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Start by seasoning your chicken breasts generously with salt and black pepper on both sides. You don’t need to brown them first—this recipe is all about ease—but if you have an extra minute, a quick sear can add a nice color and flavor layer.01
-
In a small bowl, whisk together the pesto, chicken broth, minced garlic, and fresh lemon juice. You’ll notice the sauce is quite loose at this point—that’s perfect. It will thicken slightly as it cooks with the chicken.02
-
Place the seasoned chicken breasts in the slow cooker in a single layer. Pour the pesto mixture evenly over the top, making sure each piece is well-coated. If you have time, you can even lift the chicken to let some sauce run underneath.03
-
Cover and cook on Low for 3–4 hours or on High for 1.5–2 hours. The chicken is done when it reaches an internal temperature of 165°F and is tender enough to shred easily with a fork. Be careful not to overcook, or the chicken can become dry.04
-
Once the chicken is cooked, use tongs to transfer it to a cutting board. If you plan to shred it, you can do so now, or you can slice it into thick pieces. Leave the sauce in the slow cooker.05
-
Stir the heavy cream and grated Parmesan into the warm pesto sauce left in the slow cooker. You’ll see the sauce become creamier and slightly paler in color. Taste and adjust seasoning if needed—sometimes a little extra salt or a squeeze of lemon does wonders.06
-
Return the shredded or sliced chicken to the slow cooker and stir gently to coat it in the creamy pesto sauce. Let it heat through for another 5–10 minutes on the Warm setting.07
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Serve immediately, garnished with fresh basil leaves and an extra sprinkle of Parmesan if you like. The sauce should be glossy, fragrant, and clinging beautifully to the chicken.08
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