This slow cooker 4-ingredient creamy pesto chicken is the kind of weeknight recipe I lean on when I want something comforting but don’t have the bandwidth for a lot of chopping or fuss. Jarred pesto, a staple with roots in Genoa, Italy, does the heavy lifting here, bringing in basil, garlic, cheese, and olive oil in one spoonful. You simply lay raw chicken breasts in the slow cooker, spread pesto over the top, add just two more ingredients for creaminess and balance, and let it quietly transform into a tender, saucy main that’s always a yes in my house no matter the day.
Serve this creamy pesto chicken over a bed of hot pasta, rice, or mashed potatoes so all that sauce has somewhere to go. A simple green salad with a bright vinaigrette or some steamed green beans helps cut through the richness. Crusty bread is great for mopping up the extra sauce, and if you enjoy wine, a crisp Pinot Grigio or Sauvignon Blanc pairs nicely with the basil and cream.
Slow Cooker Creamy Pesto ChickenServings: 4
Ingredients
2 pounds boneless, skinless chicken breasts
3/4 cup jarred basil pesto
1 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt (or to taste, optional)
1/4 teaspoon freshly ground black pepper (optional)
Directions
Place the raw chicken breasts in a single layer in the bottom of a 4- to 6-quart slow cooker. If the pieces are very thick, you can cut them in half horizontally for more even cooking.
Spoon the jarred basil pesto over the chicken breasts. Use the back of the spoon or a small spatula to spread the pesto evenly so each piece is well coated, as you would in a close-up process shot of hands spreading pesto over chicken in the slow cooker.
Pour the heavy cream evenly around and over the pesto-coated chicken. Sprinkle the grated Parmesan over the top. If using, season lightly with salt and pepper, keeping in mind that pesto and Parmesan are already salty.
Cover the slow cooker with the lid 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 easily shreds with a fork or reaches an internal temperature of 165°F (74°C).
Once cooked, remove the chicken to a cutting board and slice or shred it, depending on how you’d like to serve it. Whisk or stir the sauce in the slow cooker to fully combine the pesto, cream, and melted Parmesan into a smooth, creamy sauce.
Return the sliced or shredded chicken to the slow cooker and stir to coat it thoroughly in the creamy pesto sauce. Taste and adjust seasoning with additional salt and pepper if needed.
Turn the slow cooker to WARM and let the chicken sit in the sauce for 5 to 10 minutes to absorb more flavor, then serve the creamy pesto chicken and sauce over your choice of pasta, rice, or vegetables.
Variations & Tips
For a lighter version, swap the heavy cream for half-and-half; the sauce will be slightly thinner but still pleasantly creamy. If you prefer dark meat, boneless, skinless chicken thighs work beautifully and stay very tender—just add 30 to 45 minutes to the LOW cook time if needed. To add vegetables directly to the slow cooker, tuck a layer of sliced mushrooms or a handful of cherry tomatoes under the chicken before spreading on the pesto; they’ll soften and mingle with the sauce. For extra herbaceous flavor, stir in a small handful of chopped fresh basil right before serving. If you like a thicker, almost Alfredo-like sauce, whisk in an additional 2 tablespoons of grated Parmesan at the end and let it sit on WARM for a few minutes to thicken. Leftovers reheat well; the sauce may thicken in the fridge, so loosen it with a splash of cream, milk, or pasta cooking water when warming on the stove or in the microwave.
