Go Back
Crockpot Pesto Chicken with Sun-Dried Tomato

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
Cook Time 4 hours
Total Time 4 hours 10 minutes
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.