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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 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
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
 

  1. Season the chicken on both sides with salt and pepper and lay it in a single layer in a 6-quart slow cooker.
  2. 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.
  3. 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).
  4. 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.
  5. 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).