Crockpot Pesto Chicken
One of my favorite easy dinner hacks: make a big batch of crockpot chicken with a super simple sauce, and use it as the base for various meals over the coming days! It keeps dinner interesting without having to start from scratch every night, and this crockpot pesto chicken is one I make on repeat. Toss it with pasta, pile it into sandwiches, spoon it over baked potatoes, or add it to salads. So many options from one easy base!
More reader favorites I think you’ll love: crockpot BBQ chicken, crockpot buffalo chicken, crockpot Mexican chicken tinga, and crockpot Thai green chicken curry.
Test Kitchen Notes: The biggest thing I learned while testing this recipe was to stir the pesto through right at the end rather than letting it cook for hours in the slow cooker. It keeps that fresh basil flavor and vibrant green color, and the chicken still has plenty of time to soak it all up while it warms through.
If you’ve got them, a handful of freshly grated Parmesan and a few torn basil leaves scattered over the top before serving really bring everything to life. They’re completely optional, but they’re an easy way to add a little extra freshness without creating any extra work!
Ingredients & Process Overview
This recipe starts with simple boneless, skinless chicken breasts, gently cooked in seasoned chicken broth until they’re tender enough to shred. Once the chicken is cooked and shredded, jarred basil pesto gets stirred through to coat every piece, adding plenty of fresh, herby flavor without any extra fuss.
Hands-off and super simple!
Recipe Notes & Extra Tips
Don’t worry if the chicken looks a little watery after shredding. That’s completely normal and to be expected. If your slow cooker has left quite a bit of liquid behind, just spoon some out before stirring in the pesto. You want enough to keep the chicken juicy, but not so much that it dilutes the pesto.
Jarred pesto is absolutely the way to go here! The shortcut makes perfect sense. There’s no need to make your own when a good jar of pesto does the job beautifully.
Give it 10 minutes once you’ve stirred in the pesto. It doesn’t need to cook any longer, but those few extra minutes help the pesto warm through and coat the chicken without losing that fresh basil flavor.
This is a recipe that’s even more useful the next day. I usually make it with one meal in mind, then end up using the leftovers for lunches or another completely different dinner later in the week.
Note: This is what your chicken will look like right before you stir through the pesto. If you like, you can remove some from the crockpot to use another day with different sauces. Or just turn the whole batch into pesto chicken!
Serving Ideas
One of my favorite things about this recipe is how easy it is to turn into completely different meals throughout the week. Here are a few simple ways to serve it:
- Toss it through your favorite pasta with a handful of grated Parmesan.
- Pile it onto toasted ciabatta with mozzarella, tomatoes, and fresh arugula.
- Spoon it over baked potatoes and finish with a little extra pesto and Parmesan.
- Add it to cooked rice with roasted vegetables for an easy grain bowl.
- Fill wraps with spinach, roasted peppers, and a little shredded mozzarella.
- Scatter it over a big green salad for an easy lunch.
- Use it as a topping for homemade or store-bought pizza.
- Stir it into cooked gnocchi with a splash of cream and extra Parmesan for a quick dinner.
Storage & Freezing
Store any leftover pesto chicken in an airtight container in the refrigerator for up to 4 days. It’s one of those recipes that’s just as handy for lunches as it is for quick dinners later in the week.
Freeze for up to 3 months in a freezer-safe container or bag. Let it thaw overnight in the refrigerator before reheating.
Crockpot Pesto Chicken
Ingredients
- 3 pounds boneless skinless chicken breasts
- 1 cup chicken broth
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup basil pesto
- Salt to taste
Instructions
- Place the chicken breasts in the slow cooker.
- Sprinkle over the black pepper, garlic powder, and onion powder, then pour over the chicken broth.
- Cook on Low for 6–7 hours or High for 3–4 hours.
- Shred the chicken directly in the slow cooker.
- Stir in the basil pesto.
- Cook for another 10–15 minutes.
- Taste and season with salt if needed before serving.
I’d love to hear from you if you make this recipe! How did you serve it, and how many different meals did you make? Leave a comment and a star rating below.