Name: Crockpot Pesto Chicken
Prep time: 10 min
Cook time: 210 min
Total time: 220 min
Ingredients: 2 lb boneless skinless chicken breasts ((900 g) or thighs); 1 cup basil pesto ((240 ml) store-bought or homemade, divided); 1/2 cup low-sodium chicken broth ((120 ml)); 1 pint cherry tomatoes ((about 10 oz / 285 g)); 2 cloves garlic (minced); 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup heavy cream ((120 ml) optional, for a creamy sauce); 1/2 cup grated parmesan ((50 g))

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This crockpot pesto chicken takes 10 minutes to set up. Chicken, a jar of basil pesto, broth and cherry tomatoes go into the slow cooker, and about 3 1/2 hours later you have tender chicken in a creamy parmesan pesto sauce. Spoon it over pasta, rice or crusty bread.

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Why You’ll Love This Slow Cooker Pesto Chicken

Only 10 minutes of prep. There’s no browning; everything goes into the pot raw.
Big flavor from few ingredients. The pesto does all the seasoning work.
Works with breasts or thighs. Breasts are leaner, thighs are richer and more forgiving.

Ingredients for Crockpot Pesto Chicken

Chicken: 2 lb (900 g) boneless skinless breasts or thighs.
Basil pesto: 1 cup (240 ml). A good store-bought jar works well. Hold back 1/4 cup to stir in at the end for a fresh basil finish.
Chicken broth: keeps the sauce loose so the pesto doesn’t scorch around the edges.
Cherry tomatoes: they burst into the sauce and add a little acidity.
Heavy cream and parmesan: optional, but they turn the cooking liquid into a silky sauce. For a lighter version, swap the cream for 4 oz (115 g) cream cheese or skip it.

How to Make Pesto Chicken in the Crock Pot

Step 1: Layer the chicken

Season the chicken with salt and pepper and lay it flat in a 6-quart slow cooker. A single layer cooks evenly.

Step 2: Add the pesto sauce

Whisk 3/4 cup pesto with the broth and garlic, pour it over the chicken, and scatter the tomatoes on top.

Step 3: Slow cook

Cook on LOW for 3 to 4 hours for breasts, 5 to 6 hours for thighs, or on HIGH for 2 to 2 1/2 hours. The chicken is done at 165°F (74°C).

Step 4: Make it creamy

Lift out the chicken, stir the cream, parmesan and remaining pesto into the pot, and cook on HIGH for 10 minutes. Slice or shred the chicken and return it to the sauce.

Expert Tips for the Best Crockpot Pesto Chicken

Check early. Slow cookers run hot or cool by brand. Start checking boneless breasts at 3 hours, because overcooked breast meat turns stringy.
Add dairy at the end. Cream and cheese can curdle over hours of heat, so stir them in during the last 10 minutes.
Brighten before serving. A squeeze of lemon and a handful of fresh basil lift the whole dish.
Make it a meal. Stir in 2 handfuls of baby spinach with the cream, or cook 12 oz (340 g) of penne separately and toss it through.

What to Serve with Pesto Chicken

Serve it over penne, orzo or rice, with a green salad, or tucked into toasted ciabatta with a slice of mozzarella. For more easy weeknight ideas, browse our crockpot chicken recipes or the no-prep dump and go crockpot meals.

Equipment I Used

6-quart slow cooker: the right size for 2 lb of chicken in one layer.
Wooden cutting board with handle: for slicing or shredding the chicken at the table.
Large ceramic pasta and soup bowls: deep enough to hold plenty of sauce.
Airtight food storage container: for leftovers and freezer portions.

New to slow cooking? The Easy Slow Cooker Recipes guide is a beginner-friendly collection of easy slow cooker breakfasts and dinners.

Crockpot Pesto Chicken

Tender slow cooker chicken in a creamy basil pesto sauce with burst cherry tomatoes and parmesan. 10 minutes of prep, about 3.5 hours on LOW.

Print Recipe

Prep Time 10

Cook Time 3 30

Total Time 3 40

Servings: 6 servings

Course: Main Course

Cuisine: Italian-American

Ingredients Method Notes

Ingredients

2 lb boneless skinless chicken breasts (900 g) or thighs
1 cup basil pesto (240 ml) store-bought or homemade, divided
1/2 cup low-sodium chicken broth (120 ml)
1 pint cherry tomatoes (about 10 oz / 285 g)
2 cloves garlic minced
1/2 tsp salt
1/4 tsp black pepper
1/2 cup heavy cream (120 ml) optional, for a creamy sauce
1/2 cup grated parmesan (50 g)

Method

Season the chicken on both sides with salt and pepper and lay it in a single layer in a 6-quart slow cooker.
Stir 3/4 cup of the pesto with the chicken broth and garlic. Pour it over the chicken and scatter the cherry tomatoes on top.
Cover and cook on LOW for 3 to 4 hours (breasts) or 5 to 6 hours (thighs), or on HIGH for 2 to 2 1/2 hours, until the chicken reaches 165°F (74°C).
Move the chicken to a board. Stir the cream, parmesan and remaining 1/4 cup pesto into the sauce. Cover and cook on HIGH for 10 minutes.
Slice or shred the chicken, return it to the sauce, and serve over pasta, rice or crusty bread.

Notes

Do not cook boneless breasts longer than 4 hours on LOW or they turn dry. Leftovers keep 4 days in the fridge or 3 months in the freezer (freeze before adding cream).

Crockpot Pesto Chicken FAQ

Can I put raw chicken in the crock pot with pesto?

Yes. Raw boneless chicken cooks safely in the slow cooker as long as it reaches an internal temperature of 165°F (74°C). Don’t use frozen chicken, which stays too long in the unsafe temperature zone.

How long does pesto chicken take in the slow cooker?

3 to 4 hours on LOW or 2 to 2 1/2 hours on HIGH for boneless breasts, and 5 to 6 hours on LOW for boneless thighs.

Can I freeze crockpot pesto chicken?

Yes. Freeze it before you add the cream and parmesan, for up to 3 months. Thaw it overnight in the fridge, rewarm it, then stir in the dairy.

Can I use pesto instead of Italian dressing?

Yes. Pesto gives a fresher, herbier flavor than Italian dressing and the same easy, one-jar convenience.