The Easiest Crockpot Pesto Chicken with Sun-Dried Tomato for Dinner Perfection

Searching for a dinner that requires minimal effort but delivers maximum flavor? Look no further than this incredible Crockpot Pesto Chicken with Sun-Dried Tomato recipe. This slow cooker meal practically cooks itself, infusing tender chicken breasts with rich pesto and bright, tangy sun-dried tomatoes. It’s the perfect set-it-and-forget-it option for those busy weeknights when you crave something truly delicious.

Why You Will Love This Recipe

This Crockpot Pesto Chicken with Sun-Dried Tomato recipe is a weeknight hero. It uses just a handful of simple ingredients to create a deeply flavorful, restaurant-quality meal with virtually no hands-on time required. The slow cooking process ensures the chicken remains unbelievably moist and tender, perfectly coated in the savory sauce. Plus, it’s incredibly versatile, pairing well with pasta, rice, vegetables, or crusty bread.

Ingredients

• Boneless, skinless chicken breasts or thighs
• Basil pesto (store-bought or homemade)
• Sun-dried tomatoes (packed in oil, drained slightly)
• Chicken broth or water
• Garlic powder
• Salt
• Black pepper

Step-by-Step Instructions

1. Place the raw chicken breasts evenly across the bottom of your slow cooker insert.
2. In a small bowl, briefly whisk together the chicken broth (or water), garlic powder, salt, and pepper.
3. Pour the chicken broth mixture evenly over the chicken in the slow cooker.
4. Spoon the basil pesto evenly over the tops of the chicken pieces.
5. Scatter the chopped sun-dried tomatoes over the chicken and pesto mixture.
6. Cover the slow cooker and cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours, until the chicken is cooked through and easily shreds with a fork.
7. Once cooked, use two forks to shred the chicken directly in the slow cooker, allowing it to soak up the remaining sauce. Stir everything together gently to combine.
8. If the sauce seems too thin, you can remove the lid during the last 30 minutes of cooking time to allow some evaporation, or mix in a teaspoon of cornstarch slurry (equal parts cornstarch and water) during the last 15 minutes if necessary.
9. Serve hot over your favorite side dish.

Expert Tips / Pro Tips

For the juiciest results, we recommend using chicken thighs instead of breasts, as they have a higher fat content and are more forgiving during the slow-cooking process. If using breasts, ensure they are not overcooked by checking the temperature around the 3-hour mark on high. If your pesto seemed thick going in, you might need an extra splash of chicken broth at the beginning to ensure there is enough liquid for slow cooking.

Variations & Substitutions

Feel free to swap out the protein! This recipe works beautifully with boneless, skinless chicken thighs, which often stay moister than breasts. For a creamier finish, stir in 1/4 cup of heavy cream or cream cheese during the last 30 minutes of cooking. If you want a little heat, add 1/4 teaspoon of red pepper flakes along with the garlic powder. You can also add some halved artichoke hearts along with the sun-dried tomatoes for extra texture and flavor.

Serving Suggestions

This versatile Crockpot Pesto Chicken with Sun-Dried Tomato pairs wonderfully with a variety of bases. It is fantastic served over creamy polenta or simple white rice to soak up the flavorful juices. For a lower-carb option, serve it over zucchini noodles (zoodles) or cauliflower rice. It’s also delicious served alongside roasted asparagus or a simple side salad dressed with balsamic vinaigrette.

Storage, Freezing & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The flavor actually deepens overnight! To freeze, cool the chicken completely, then transfer to a freezer-safe bag or container, ensuring there is a little sauce included. It keeps well in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave until heated through. If it seems a bit dry upon reheating, stir in a tablespoon of chicken broth or water.

Nutrition Information

The nutritional breakdown for this dish will vary significantly based on the exact ingredients used, particularly the type of pesto and whether chicken breasts or thighs are utilized. The following is an estimated representation per serving (assuming 6 servings and standard ingredients):

Note: This information is an estimate and does not include any side dishes like pasta or rice.

FAQ

Can I use frozen chicken breasts in the slow cooker?

While it is often recommended to thaw meat before placing it in a slow cooker, for this recipe, you can typically add frozen chicken breasts directly to the slow cooker. Just be sure to increase the cooking time by about one hour on the LOW setting to ensure it reaches a safe internal temperature.

What kind of pesto works best?

Traditional basil pesto provides the best classic flavor profile for this dish. However, if you have spinach pesto or sun-dried tomato pesto on hand, those can also be used for a slight flavor variation.

Do I need to sear the chicken before adding it to the crockpot?

No, searing is not required for this Crockpot Pesto Chicken with Sun-Dried Tomato recipe. The slow cooking process tenderizes the meat sufficiently without pre-searing, making it truly hands-off.

Crockpot Pesto Chicken with Sun-Dried Tomato

Tender, flavorful chicken slow-cooked in a rich blend of pesto, cream cheese, and sun-dried tomatoes. Perfect for a simple yet impressive weeknight meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2.5 lbs boneless, skinless chicken breasts
• 1 cup prepared basil pesto Use high-quality store-bought or homemade
• 8 oz cream cheese Cubed, full-fat recommended
• 1/2 cup chicken broth
• 1/2 cup sun-dried tomatoes Oil-packed, drained and roughly chopped
• 2 cloves garlic Minced
• 1/2 tsp Italian seasoning
• 1/4 tsp black pepper
• Pinch salt To taste (pesto is already salty)

Method

 

Instructions

1. Place the chicken breasts in the bottom of a 4 or 6-quart slow cooker.
2. In a medium bowl, whisk together the pesto, chicken broth, minced garlic, Italian seasoning, and black pepper until well combined.
3. Pour the pesto mixture evenly over the chicken in the slow cooker. Sprinkle the chopped sun-dried tomatoes over the chicken.
4. Scatter the cubed cream cheese evenly over the top of the chicken and sauce mixture.
5. Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the chicken is cooked through and easily shredded.
6. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce and stir everything together until the sauce is creamy and coats the chicken thoroughly. Taste and adjust salt if necessary.
7. Serve hot over pasta, rice, or alongside crusty bread.

Notes

For a richer sauce, you can stir in 1/4 cup of heavy cream during the last 30 minutes of cooking. This dish pairs excellently with zucchini noodles or penne pasta.