Slow Cooker Pesto Chicken Pasta

A photo of two white bowls of pesto chicken pasta with a slow cooker in the background

Slow Cooker Pesto Chicken Pasta

This slow cooker chicken pesto pasta is a cosy, flavour-packed pasta recipe that slow cooks the chicken until it practically falls apart, then mixes with a bright, creamy pesto you can make from scratch or shortcut. Tossing in some spinach and cherry tomatoes makes it balanced and perfect for a weeknight dinner or weekly meal prep.

note - ingredients can be approximate

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Prep Time 10

Cook Time 4

Total Time 4 10

Course Main Course

Cuisine Italian

Servings

Calories 448 kcal

Equipment

slow cooker, searing function recommended
Hand Blender

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) (approx. 5 cups) pasta, short recommended
1 lemon

Pesto Sauce

1 cup basil, packed, subs note 1
1 cup spinach, packed, see note 1
¼ cup Greek yogurt, subs note 2
1 tablespoon pine nuts, subs note 3
2 tablespoon parmesan, freshly grated recommended
4 garlic cloves, fresh recommended
¼ cup lemon juice, fresh recommended
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: 1 cup basil, 1 cup spinach, ¼ cup Greek yogurt, 1 tbsp pine nuts*, 2 tbsp parmesan, 4 garlic cloves, ¼ cup lemon juice, 2 tbsp 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) (approx. 5 cups) 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.

Video

Notes

Note 1 - Basil

Basil can be quite expensive which is why I've provided the pesto recipe with half basil and half spinach. You can adjust amounts to your preference.

The ratio I have recommended bulks out the pesto without it losing the basil flavor.

Note 2 - Greek yogurt

I recommend a THICK yogurt because the slow cooker already creates a lot of moisture. You can opt for a different type of yogurt, but make sure it's THICK. You could also use cooking cream.

Note 3 - Pine Nuts

Pine nuts can be on the pricier side. Substitute with cashews or walnuts (but this may change the flavor slightly).

Storing

Store in an airtight container in the fridge for up to 3-4 days.

Reheating

Microwave 60-90 second intervals, stirring in between, until heated through (approx. 3 minutes)

Freeze

For best results, freeze pesto chicken separately to pasta as it softens over time. Frozen portions last approx. 3 months.

Nutrition

Calories: 448kcalCarbohydrates: 57gProtein: 39gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 82mgSodium: 260mgPotassium: 1042mgFiber: 5gSugar: 5gVitamin A: 4114IUVitamin C: 30mgCalcium: 120mgIron: 3mg

Keyword chicken breast meal prep, chicken meal prep, slow cooker meal prep

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