Pesto Crockpot Chicken with Tomatoes and Mozzarella
Pesto crockpot chicken is a two-step dinner: chicken and tomatoes simmer in basil pesto, and mozzarella melts on top at the end. It tastes bright and fresh, even though it spent hours in the slow cooker.
6
servings10
minutes5
hoursChicken simmers with cherry tomatoes in a pesto and broth sauce. Mozzarella melts on top for the last few minutes.
Ingredients
2 lb boneless skinless chicken thighs or breasts
1 cup basil pesto, divided
1/2 cup low-sodium chicken broth
2 cups cherry tomatoes
3 cloves garlic, minced
1/2 tsp kosher salt
1/4 tsp black pepper
1 tsp Italian seasoning
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup heavy cream (optional)
12 oz cooked penne or spaghetti
fresh basil leaves, for serving
Directions
- Season the chicken on both sides with the salt, pepper and Italian seasoning.
- Stir 3/4 cup of the pesto together with the chicken broth and garlic in the slow cooker.
- Add the chicken and turn to coat in the sauce.
- Scatter the cherry tomatoes on top.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 1/2 to 3 hours, until the chicken reads 165°F.
- Use two forks to shred the chicken, or leave the thighs whole if you like.
- Stir in the cream if using, along with the remaining 1/4 cup of pesto.
- Sprinkle the mozzarella and Parmesan on top, cover and cook on HIGH 10 to 15 minutes until melted.
- Meanwhile, cook the pasta in salted water and drain.
- Spoon the chicken and sauce over pasta and top with basil.
Notes
- Use sun-dried tomatoes or a jar of roasted peppers for variety. Dairy-free pesto with nutritional yeast also works. Leftovers keep 4 days in the fridge. The chicken is good on sandwiches the next day.
Why pesto and slow cooking work together
Pesto is mostly oil, basil and cheese, which makes it a good cooking sauce. The oil keeps the chicken moist, and the garlic and herbs soak into the meat as it cooks. You get a rich, full-flavored dish with just a handful of ingredients. It is a good dinner for nights when you want something that tastes like effort but takes ten minutes to start.
The only caution is the basil. Cooked for hours, fresh basil loses its bright color and flavor. So most of the pesto goes in at the start, and a spoon of fresh pesto and torn basil goes in at the end to bring back the green. Kids tend to eat it, because pesto and melted cheese are a hard combination to turn down.
Ingredient notes
Chicken thighs or breasts: thighs are more forgiving, but breasts also work if you stop at four hours. If you use breasts, cut the largest ones in half through the middle so they finish at about the same time.
Basil pesto: refrigerated pesto from the deli case usually tastes fresher than shelf-stable jars. Homemade is even better.
Cherry tomatoes: they burst in the heat and add sweet juice to the sauce. Grape tomatoes work too. Pick tomatoes that are bright red and firm, since pale ones taste watery after cooking.
Mozzarella: shredded low-moisture mozzarella melts best. Fresh mozzarella can add extra water.
Heavy cream: this is optional, but it turns the sauce into a silky coating for pasta.
Tips for a bright, not oily, sauce
Skim the surface: pesto can leave a layer of oil. Use a spoon to remove some before adding cheese. Do not worry if the sauce looks a little separated, since a good stir brings it back together.
Save some pesto: stir a spoonful in at the end for fresh color and flavor. A quick squeeze of lemon at the end cuts the oil and gives the sauce a clean finish.
Do not use too much liquid, the most common mistake: chicken and tomatoes release a lot of juice. Half a cup of broth is plenty, and more will make the sauce thin. If the dish tastes flat at the end, a pinch of salt and a spoon of grated Parmesan usually fixes it.
Swaps and variations
Use red pesto, made with sun-dried tomatoes, for a deeper flavor. Add artichoke hearts or spinach in the last 20 minutes. Serve over rice or polenta in place of pasta. For a lighter plate, use zucchini noodles. Shredded rotisserie chicken can go in for a faster version, with only 2 hours on LOW.
Do not use pesto that contains pine nuts in a dish for someone with nut allergies. Check labels carefully, and use a nut-free pesto made with sunflower seeds if needed. They tend to turn watery when heated, and the cream and cheese then separate from the sauce.
What to serve with it
Spoon over penne or spaghetti and toss with extra sauce. Garlic bread and a simple green salad finish the meal. A scatter of torn basil and shaved Parmesan makes the plate look fresh. A side of sliced tomatoes with olive oil and salt goes well in summer.
Storing and reheating
Refrigerate leftover chicken and sauce for up to 4 days. The sauce thickens and may separate, so stir in a splash of broth or water when reheating. Add the fresh basil only after reheating, so the leaves stay green.
Freeze for up to 2 months in a sealed container. Thaw overnight in the fridge, then warm on the stove over medium-low heat until hot throughout.
Pesto Crockpot Chicken with Tomatoes and Mozzarella at a glance
- Prep time: 10 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 13, led by boneless skinless chicken thighs or breasts, basil pesto, low-sodium chicken broth, cherry tomatoes
Tips for Pesto Crockpot Chicken with Tomatoes and Mozzarella
Use sun-dried tomatoes or a jar of roasted peppers for variety. Dairy-free pesto with nutritional yeast also works. Leftovers keep 4 days in the fridge. The chicken is good on sandwiches the next day.
Pesto Crockpot Chicken with Tomatoes and Mozzarella FAQ
How long does Pesto Crockpot Chicken with Tomatoes and Mozzarella take?
Pesto Crockpot Chicken with Tomatoes and Mozzarella takes 5 hours of cooking after 10 minutes of prep.
How many people does Pesto Crockpot Chicken with Tomatoes and Mozzarella serve?
This recipe makes 6 servings.
What do I need to make Pesto Crockpot Chicken with Tomatoes and Mozzarella?
13 ingredients, led by boneless skinless chicken thighs or breasts, basil pesto, low-sodium chicken broth, cherry tomatoes. Amounts are in the recipe card above.
