Pour jarred basil pesto and these 4 ingredients over chicken breasts into a slow cooker for the kind of cozy dinner you’ll want on repeat

This slow cooker 5-ingredient pesto chicken is the kind of set-it-and-forget-it dinner that earns a permanent spot in your rotation. You literally layer chicken breasts in the slow cooker, pour over jarred basil pesto and four pantry-friendly ingredients, then walk away. Pesto itself traces back to Genoa in northern Italy, where basil, garlic, pine nuts, cheese, and olive oil are pounded into a vivid green paste. Here, that classic sauce does the heavy lifting, basting the chicken as it gently cooks until tender and spoonable. It’s cozy, aromatic, and weeknight-easy, but still feels like something you’d happily serve to friends.

Serve the pesto chicken spooned over hot cooked pasta, orzo, or fluffy rice so the savory juices have something to soak into. A simple green salad with a bright vinaigrette or roasted vegetables (broccoli, green beans, or cherry tomatoes) balances the richness of the pesto. Warm crusty bread or garlic toast is great for mopping up the sauce. If you’re keeping things lighter, pile the chicken over zucchini noodles or a bed of baby spinach and finish with a squeeze of lemon for freshness.

Servings: 4

2 pounds boneless, skinless chicken breasts

Place the raw chicken breasts in an even layer on the bottom of a 4- to 6-quart slow cooker.

In a medium bowl, stir together the jarred basil pesto and chicken broth until evenly combined and pourable.

Pour the pesto mixture evenly over the chicken breasts in the slow cooker, making sure each piece is coated. Scatter the grated Parmesan cheese over the top, then add the cherry tomatoes around and over the chicken.

Cover and cook on LOW for 3 1/2 to 4 1/2 hours, or on HIGH for 2 to 3 hours, until the chicken is cooked through and very tender (an instant-read thermometer should register 165°F in the thickest part).

Using two forks, gently shred the chicken directly in the slow cooker or slice it into thick pieces, then stir it back into the pesto sauce so everything is well coated.

Taste and adjust seasoning if needed with a pinch of salt or a splash more broth to loosen the sauce. Serve the pesto chicken hot with extra Parmesan on top if you like.

For a creamier sauce, stir 1/4 to 1/2 cup of heavy cream or half-and-half into the slow cooker during the last 20 minutes of cooking, just until warmed through. If you prefer dark meat, substitute boneless, skinless chicken thighs; they’re more forgiving and stay juicy even if they cook a bit longer. To add extra vegetables, tuck a handful of baby spinach or baby kale into the slow cooker for the final 10 minutes and let it wilt into the sauce. You can also swap the cherry tomatoes for drained canned artichoke hearts for a briny, Mediterranean note. For a bit of brightness, finish each serving with a squeeze of lemon juice and a sprinkle of fresh basil or parsley. Leftovers reheat well and can be turned into a next-day pasta toss, stuffed into toasted rolls with mozzarella for a warm sandwich, or spooned over polenta for another cozy dinner.