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pesto parmesan chicken in a wide horizontal frame on a plate, sliced chicken in a green-flecked creamy sauce with parmesan and cherry tomatoes, fresh basil garnish, bright warm light, shallow depth of field, landscape orientation

Pesto Parmesan Chicken

Slow-cooked chicken with basil pesto and parmesan makes a cheesy, herby easy weeknight dinner.
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Prep Time 8 minutes
Cook Time 5 hours 50 minutes
Total Time 5 hours 58 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken breasts fully thawed before slow cooking
  • 0.5 cup basil pesto
  • 0.5 cup grated parmesan
  • 0.5 cup heavy cream
  • 0.25 cup chicken broth

Method
 

  1. Place the fully thawed chicken in the slow cooker and pour in the broth.
  2. Spoon the pesto over the chicken, cover, and cook on low for about 5 and a half hours until tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
  3. Stir in the heavy cream and parmesan until you have a creamy sauce.
  4. Cook for another 20 minutes to thicken slightly.
  5. Slice the chicken and spoon the pesto cream sauce over the top.

Notes

A handful of halved cherry tomatoes stirred in at the end adds color and freshness.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.