Description
A simple, creamy, and delicious slow cooker meal featuring chicken breasts, pesto, spinach, and tomatoes. This dump-and-go recipe is perfect for busy weeknights and meal prep.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 to 3/4 cup basil pesto
- 1 large handful fresh baby spinach
- 1 cup cherry or grape tomatoes, halved
- 2–3 garlic cloves, minced
- Salt and pepper to taste
- Optional: Grated Parmesan cheese for serving
Instructions
- Rinse chicken breasts and pat dry with paper towels. If thick, pound to even thickness. Place in the bottom of a 4-6 quart slow cooker in a single layer.
- Spoon pesto over the chicken, dolloping it on top rather than spreading it perfectly.
- Halve cherry tomatoes and scatter them over the chicken. Add minced garlic on top.
- Toss fresh spinach on top of the mixture. Press down gently if needed to prevent sticking to the lid.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until chicken reaches an internal temperature of 165°F.
- Remove chicken and shred with two forks. Stir shredded chicken back into the sauce to coat evenly.
- Taste and adjust seasoning with salt and pepper. Serve immediately over pasta, rice, or cauliflower rice.
Notes
Pat chicken dry to prevent diluting the sauce. Use high-quality pesto for best flavor. Avoid overcooking spinach to maintain texture. Can be adapted for Instant Pot (10 mins high pressure) or Dutch Oven. Store in fridge for up to 4 days; freeze chicken and sauce separately from spinach for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 8
- Fiber: 2
- Protein: 35
Keywords: crockpot pesto chicken, slow cooker chicken, easy dinner, 3 ingredient recipe, healthy chicken, meal prep, dump dinner, gluten free options