This Slow Cooker Pesto Chicken is the ultimate high protein meal that the whole family will love. Tender chicken breasts are cooked in a rich red pesto sauce with a touch of stock, and finished with spinach, crème fraîche and Parmesan for a silky smooth, creamy finish. It's comforting yet fresh - and only takes a few minutes of hands-on prep.
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This slow cooker pesto chicken takes just 5 minutes to throw everything in the slow cooker. It's protein packed (a whopping 37g of protein per serving) and you can easily add lots of vegetables to it, to make it even more nutritious.
It's so versatile too, as there are so many different ways to serve it depending on what your family enjoys. It's also great for meal prep and batch cooking, as it freezes really well.
Any kind of slow cooker chicken goes down well with kids, and I am yet to meet a kid that doesn't love pesto. That makes this is winning family meal!
Looking for more slow cooker chicken recipes? Why not try our delicious Slow Cooker Chicken Korma, spicy Slow Cooker Chicken Fajitas or our amazing Slow Cooker Moroccan Chicken?
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Slow Cooker Pesto Chicken Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Chicken breasts - We use skinless chicken breasts to keep this lean and protein packed. But you could swap it for chicken thighs which would be juicier, but it would change the cooking times. See our Slow Cooker Chicken Thighs recipe.
- Shallots - You can use a brown onion instead if you like. Save time by using diced frozen onion. You could add some frozen garlic too.
- Pesto - This is where all the flavour comes from. Use a good quality pesto as you will taste the difference. This recipe uses red pesto, but it can be swapped for green.
- Stock - Chicken or vegetable stock will work.
- Spinach - Always a great addition to slow cooker recipes because it cooks so quickly. You could add kale instead.
- Crème Fraîche - This is what makes the slow cooker pesto chicken nice and creamy. You could swap it for coconut milk or single cream if you prefer.
- Sun-dried tomatoes - This adds an extra tomato boost to the recipe. You could leave them out if you prefer.
- Parmesan cheese - Finish the dish off with some extra creaminess.
Variations
Green pesto - swap red pesto for classic basil green pesto, or a homemade pesto like our Mixed herb Pesto.
Add veggies - stir in roasted red peppers, mushrooms, aubergine (eggplant) or courgettes (zucchini) for extra goodness.
Make it dairy-free - use a dairy-free pesto, coconut cream instead of crème fraîche, and nutritional yeast instead of Parmesan to make this a dairy-free option.
Add heat - stir in chilli flakes or harissa for a spicy kick.
Creamier - add a splash of double cream or mascarpone for an extra-luxurious sauce.
How To Make Slow Cooker Pesto Chicken - Step by Step
- Step 1: Put the chicken, shallots, sun-dried tomatoes, stock and pesto into your slow cooker. Cook on high for 3 hours or low for 7 hours.
- Step 2: 15 minutes before the time is up, stir in the spinach and crème fraîche.
- Step 3: Serve with rice and the Parmesan grated on top.
Serving Suggestions
Toss with pasta or gnocchi for a hearty family meal or spoon over fluffy rice or couscous. We served with our Brown Rice and Quinoa.
Serve with Air Fryer Diced Potatoes and a side salad.
For a low-carb option, pair with courgetti (zoodles) or cauliflower rice.
Use as a filling for wraps or jacket potatoes for easy lunches - this is the best way to use leftovers.
Meal Prep and Freezer Tips
Fridge storage: Keep leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of stock if needed.
Freezing: Portion into freezer-safe containers and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
Meal prep idea: Make a double batch, freeze half, and you've got a ready-made dinner for a busy weeknight. You could also shred it up and add to meal prep containers with rice and veggies for easy lunches in the week.
Dannii's Top Tips
- Don't overcook the chicken - breast meat can dry out if left too long. Stick to the cooking times for best results.
- Use a good-quality pesto - it makes a big difference to the flavour.
- Stir the crème fraîche in towards the end of cooking to prevent curdling.
- If the sauce feels too thin, leave the lid off of the slow cooker for the last 20 minutes of cooking to reduce the liquid slightly.
Frequently Asked Questions
Yes! Boneless skinless chicken thighs work beautifully and stay extra juicy.
Absolutely. Cook everything in a casserole dish in the oven at 180°C/160°F(fan)/350°F/Gas 4 for about 45 minutes, or simmer gently on the stovetop until the chicken is cooked through.
More Slow Cooker Chicken Recipes
If you've tried this Crock pot pesto chicken recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Slow Cooker Pesto Chicken
Recipe Video
Ingredients
- 450 g (1 lb) of Chicken breast - about 150g/5.25oz per breast
- 2 Shallots - large; diced
- 6 Sun-dried tomatoes - diced
- 5 tablespoons of Sun-dried tomato pesto
- 80 ml (0.33 cups) of Chicken stock
- 60 g (2 cups) of Spinach
- 3 tablespoons of Reduced fat crème fraîche
- 20 g (0.75 oz) of Parmesan - grated
Instructions
- Put 450 g of Chicken breast, 2 Shallots, 6 Sun-dried tomatoes, 80 ml of Chicken stock and 5 tablespoons of Sun-dried tomato pesto into your slow cooker.
- Cook on high for 3 hours or low for 7 hours.
- 15 minutes before the time is up, stir in 60 g of Spinach and 3 tablespoons of Reduced fat crème fraîche.
- Serve with rice and the 20 g of Parmesan grated on top.
Recipe Notes
- Don't overcook the chicken - breast meat can dry out if left too long. Stick to the cooking times for best results.
- Use a good-quality pesto - it makes a big difference to the flavour.
- Stir the crème fraîche in towards the end of cooking to prevent curdling.
- If the sauce feels too thin, leave the lid off of the slow cooker for the last 20 minutes of cooking to reduce the liquid slightly.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Nancy says
This is great!
Natalie says
my family and I absolutely love this recipe and it’s a weekly staple in our house! My husband even commented he thought was ‘restaurant quality’!!!! Thankyou for all your lovely healthy recipes Dannii!
Lenka says
Love it quick to make but super tasty
Kaylee says
I would use this recipe again! Taste was very yummy. Next time I might try with no broth to see if the sauce comes out thicker!
Sharon van Westrenen says
Super delicious!
Chrissi says
This is such a yummy recipe, so simple but so delicious
Georgina says
Absolutely delicious
Gillian says
This is absolutely delicious and so so easy to make Very filling and tasty and love that it's high protein also❤️
Elaine Searston says
This is asolutely delicious!!! This recipe is incredible, and so easy to follow and prepare. The dish is one of the best chicken recipes I have ever tasted. Passed on to family and friends who are raving about it.
Melissa says
This came out fantastic in the instant pot. I had 1.5 lb chicken and increased the broth just a smidge. High pressure 10 min, natural release 5 min. Added frozen spinach and cream and put the lid back on while that heated through. This was one of my most successful chicken-in-the-pressure-cooker meals! Thank you!
Lauren says
Excellent dump meal. I used 3 chicken breasts, 10 tbsp homemade pesto, 4oz sun dried tomatoes (no oil), 1 shallot, and 1/2 cup of broth. Low for 7 hours, then mixed in 1 tbsp of flour to thicken it.
Alice says
This is so good, thank you! Love your recipes
Ann says
Possibly the first slow cooker recipe I’ve tried that’s really full of flavour. Absolutely delicious and a hit with the family . I added some left over leeks cooked in butter & some left over hm tomato sauce , just use them up, carrot ribbons and diced red pepper.
Thankyou !
Deb says
I cook from a printed sheet and can’t rate or review until I have cooked the dish. The recipe looks interesting.
Sadie says
So you left 3 stars and you didn't even cook it???!
Kerry says
So delicious, partner gave it a score of 9.5 out of 10. Used leftover chicken in a toastie the next day
Dannii Martin says
ooh leftover toastie sounds amazing. Thanks for the tip!