This slow cooker chicken pesto pasta gives you tender shredded chicken cooked in a basil-spinach pesto which is then tossed with pasta for an easy, hands-off dinner that'll cook while you're busy doing other things! I've tested this three times to make sure it's flavor packed and perfect for your meal prep!
TL;DR
- Prep time: 5 Cook time: 4 hours
- Designed for meal prep with a "half cook" pasta method so reheating doesn't turn it to mush.
- Fridge storage: 3-4 days
- Freezer storage: 3 months (recommend keeping pasta separate)
- Reheating: 1 minute intervals (approx. 3 minutes)
- Customise: Adjustments given for alternatives in the pesto to make it more budget-friendly.
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Why you'll love this recipe
Slow cooker. You get all the perks of hands-off cooking, but my recipe ensures you don't miss out on the flavor like my slow cooker satay chicken.
Flavor packed. This recipe went through a few tweaks so it was perfect for you! The basil pesto is designed to have a punch of flavor - especially with the chilli - like my slow cooker beef massaman.
No dry chicken breast. Slow cooking breast makes it shred really well without drying out (especially coated in sauce) which is why I prefer it over thigh similar to my slow cooked Mexican shredded chicken.
Ingredients
Brown onions. This creates a savoury base and adds natural sweetness after slow cooking - skipping it will make the sauce taste flatter.
Garlic. More garlic = more flavour. Slow cooking mellows the sharpness so using a whole head won't overpower the dish.
Chicken breast. At the end of slow cooking, the breast shreds and catches all the flavor from the sauce. It's also more affordable than thigh.
If you prefer, you can use thigh (it just will stay more whole).
Basil. Fresh basil gives classic pesto flavor like my pea and chicken pesto risotto. But, to keep the meal prep affordable, I also add in spinach to bring down the cost without losing the basil flavor.
Crushed Chilli. This is optional, but I very highly recommend.
The second time I made this recipe, I made it without chilli and it was really nice. But then Zak went ahead and added a drizzle of chilli oil on top of his and it just elevated it.
So the third time I tested, I made sure to add in that punch and warmth.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Substitutions and variations
Pine nuts. I use pine nuts as they're traditional in pesto. But, they can be unaffordable. So, if you're looking to cut costs, substitute with cashews or walnuts (I do this with my spinach walnut pesto pasta).
Pasta. I used fusilli (spirals), but you could also use penne, shells or other short pasta that catches sauce in its shape.
Vegetables. I use tomatoes and spinach, but other vegetables like bell pepper / capsicum, broccoli, beans, red onion would work well.
Pesto. I make my own pesto to ensure I have control over what I'm including in it, and I can adjust it to make a flavor-packed slow cooker meal.
Store bought is fine, but it may lack the punch as they're not designed to be used in slow cookers.
How to make slow cooker pesto pasta
Step 1: Turn on the searing function of your slow cooker (or use a pan) and brown the onions and garlic until soft and fragrant.
Step 2: Add the whole chicken breasts and sear on both sides for extra flavor.
Step 3: Slow cook on High for 2-4 hours or Low for 4-6 hours.
One hour before the end, shred the chicken with two forks.
It should shred easily, if it doesn't cook for another 30 minutes and try again.
Step 4: Stir in the pesto sauce, tomatoes and extra spinach.
Cook your pasta to halfway done, then stir it into the slow cooker with a squeeze of lemon. Turn off the heat, put the lid back on, and let it sit for 20 minutes.
If meal-prepping or freezing, skip the final steaming step and cool immediately.
Top Tip
Brown your aromatics. Searing onions and garlic first deepens the flavour and stops the sauce from tasting flat.
Half-cook your pasta. This prevents the common slow cooker pasta mush and gives you perfect reheated leftovers.
Shred chicken gently. If the chicken doesn't pull apart easily, give it another 20-30 minutes - it should shred with almost no effort.
Recommended equipment
I recommend a slow cooker with a searing function as it means fewer dishes and better flavor without transferring pans (and we all know how much I hate having to clean up the kitchen hahah!).
Meal prepping slow cooker pesto pasta
This slow cooker pesto pasta has a balance of protein (chicken), carbs (pasta) and veggies (onion, spinach, tomato) to make a great option for meal prepping during the week.
Storing
Once cooked, portion into airtight containers. Allow it to cool completely before sealing (no more than 2 hours) - this prevents condensation and mushy pasta.
It will keep in the fridge for 3-4 days. If you want the pasta to stay firmer, store the shredded chicken + pesto sauce separate from the pasta.
Reheating
Microwave on medium heat in 60-90 second intervals, stirring as you go to avoid hot spots. It should be reheated in about 3 minutes.
Add some extra parmesan, a squeeze of lemon or fresh basil to brighten up the leftovers.
Thanks to my half-cook method, the pasta will stay firm and won't turn to mush.
Freezing
For best quality, freeze the shredded chicken with the pesto sauce separately from the pasta. Pasta can be frozen, but the texture softens over time.
Thaw overnight in the fridge or reheat from frozen with a splash of water. Frozen portions last approx. 3 months.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Your tomatoes may have released extra liquid; just simmer with the lid off for 10 minutes or stir in extra parmesan.
Cook the pasta only halfway before adding it to the slow cooker. This keeps it firm during reheating.
Yes, you can use store-bought pesto in slow cooker chicken pesto pasta, but just know most jarred pestos aren't designed for long cooking - they tend to lose flavour and can separate a little. If you go this route, treat the pesto more like a base: add extra lemon, garlic, or parmesan to boost it, and stir in a small handful of fresh basil or a pinch of chilli at the end to bring the flavour back to life. This helps it taste closer to a homemade version without much extra effort.
Other chicken breast meal prep recipes
Or, you can have a browse through my chicken breast meal preps for more delicious eats.
Recipe
Slow Cooker Pesto Chicken Pasta
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Equipment
- slow cooker, searing function recommended
Ingredients
- 2 brown onions
- 1 head garlic, fresh recommended
- 1 kg (2 lb) chicken breast
- 400 g (14 oz) tomatoes
- 200 g (7 oz) spinach
- 500 g (1 lb) pasta, short recommended
- 1 lemon
Pesto Sauce
- 30 g (1 cups) basil, packed, subs note 1
- 30 g (1 cups) spinach, packed, see note 1
- 60 g (2 tablespoon) Greek yogurt, subs note 2
- 20 g (2 tablespoon) pine nuts, subs note 3
- 20 g (2 tablespoon) parmesan, freshly grated recommended
- 4 garlic cloves, fresh recommended
- 60 g (¼ cups) lemon juice, fresh recommended
- 20 g (2 tablespoon) crushed chilli, adjust to preferences
Instructions
- Dice: 2 brown onions, 1 head garlic
- Turn on the searing function of your slow cooker (or use a pan) and brown the onions and garlic until soft and fragrant.
- Add the 1 kg (2 lb) chicken breast (whole) and sear on both sides for extra flavor.
- Slow cook on High for 2-4 hours or Low for 4-6 hours. While cooking, blend together: 30 g (1 cups) basil, 30 g (1 cups) spinach, 60 g (2 tablespoon) Greek yogurt, 20 g (2 tablespoon) pine nuts*, 20 g (2 tablespoon) parmesan, 4 garlic cloves, 60 g (¼ cups) lemon juice, 20 g (2 tablespoon) crushed chilli*optional - toast these on stove for 2 minutes for extra flavor.
- One hour before the end, shred the chicken with two forks. Stir in the pesto sauce, 400 g (14 oz) tomatoes and 200 g (7 oz) spinach. Put lid back on.
- Cook your 500 g (1 lb) pasta to halfway done, then stir it into the slow cooker with the juice of 1 lemon. Turn off the heat, put the lid back on, and let it sit for 20 minutes.If meal-prepping or freezing, skip the final steaming step and cool immediately.
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