Crockpot Pesto Chicken with Roma Tomatoes
Chicken breasts topped with pesto, Roma tomatoes and Parmesan, cooked until tender. About 622 calories and 60 g protein per serving.
Crockpot Pesto Chicken with Roma Tomatoes
Course: Main CourseDifficulty: Easy6
servings10
minutes4
hoursChicken breasts topped with pesto, Roma tomatoes and Parmesan, cooked until tender. About 622 calories and 60 g protein per serving.
Ingredients
2 lb boneless skinless chicken breasts
1 cup basil pesto
4 Roma tomatoes, sliced
1 cup shredded Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chicken broth
1 tablespoon olive oil
2 cups cooked brown rice, for serving
2 cups roasted broccoli, for serving
2 tablespoons fresh basil, for garnish
Directions
- Line the slow cooker with a slow cooker liner so the cheese does not stick.
- Brush the liner with the olive oil.
- Season the chicken with salt, pepper and Italian seasoning.
- Place the chicken in the pot in a single layer.
- Spread the pesto evenly over the chicken.
- Layer the sliced tomatoes on top and pour the broth around the edges.
- Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken reaches 165°F.
- Sprinkle the Parmesan over the top, cover and cook 10 more minutes until melted.
- Slice the chicken and serve over rice with roasted broccoli and fresh basil.
Notes
- Use jarred pesto or your own. Check the label if anyone has a nut allergy. The cook time is short because breast meat dries out. Leftovers keep 4 days and slice well for salads. Skip freezing the tomatoes, which turn watery.
Pesto Chicken, short and sweet
The cook time is short because breast meat dries out fast. Pesto keeps it moist, and sliced tomatoes add juice. Parmesan melts on top in the last ten minutes. A liner keeps the cheese from sticking.
Check the temperature with a thermometer.
Swaps
Sun-dried tomato pesto works. Mozzarella can replace Parmesan. Nut-free pesto helps with allergies.
Do not freeze the tomatoes. They turn watery.
Serve and store
Serve with brown rice and roasted broccoli. Leftovers keep four days and slice well for salads.
Roma tomatoes hold their shape better than round ones. Slice them thick so they do not collapse into the pesto. Serve with rice and broccoli, and spoon the pot juices over the plate.
A mistake to skip
Cooking this on HIGH longer than the card says. Breast meat dries out in a hurry, so check with a thermometer near the end. Spread the pesto thick and even so the chicken stays moist. Add the Parmesan only at the end so it melts instead of turning greasy, and garnish with fresh basil.
Crockpot Pesto Chicken with Roma Tomatoes at a glance
- Prep time: 10 minutes
- Cooking time: 4 hours
- Servings: 6 servings
- Ingredients: 12, led by boneless skinless chicken breasts, basil pesto, Roma tomatoes, shredded Parmesan cheese
Tips for Crockpot Pesto Chicken with Roma Tomatoes
Use jarred pesto or your own. Check the label if anyone has a nut allergy. The cook time is short because breast meat dries out. Leftovers keep 4 days and slice well for salads. Skip freezing the tomatoes, which turn watery.
Crockpot Pesto Chicken with Roma Tomatoes FAQ
How long does Crockpot Pesto Chicken with Roma Tomatoes take?
Crockpot Pesto Chicken with Roma Tomatoes takes 4 hours of cooking after 10 minutes of prep.
How many people does Crockpot Pesto Chicken with Roma Tomatoes serve?
This recipe makes 6 servings.
What do I need to make Crockpot Pesto Chicken with Roma Tomatoes?
12 ingredients, led by boneless skinless chicken breasts, basil pesto, Roma tomatoes, shredded Parmesan cheese. Amounts are in the recipe card above.
Part of: 25 Lazy High Protein Crockpot Recipes for Busy Weeknights
