Crockpot Pesto Chicken
A comfort food classic featuring tender chicken, rich pesto, juicy cherry tomatoes, and melted mozzarella cheese, perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 1 cup pesto sauce (store-bought or homemade)
- 1 cup cherry tomatoes (halved)
- ½ cup mozzarella cheese (shredded)
- Salt and pepper (to taste)
Instructions
Preparation
- Start by gathering all your ingredients. Rinse the chicken breasts thoroughly and pat them dry.
Cooking
- Arrange the chicken breasts in the bottom of the crockpot in a single layer.
- Pour the pesto sauce over the chicken breasts, ensuring they are evenly coated.
- Scatter the halved cherry tomatoes on top of the chicken.
- Sprinkle salt and pepper to taste over the chicken and tomatoes.
- Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours.
- Check the internal temperature of the chicken 30 minutes before serving to ensure it reaches at least 165°F (74°C).
- During the last 30 minutes of cooking, sprinkle the shredded mozzarella cheese over the chicken.
- Once the cooking time is complete, gently shred the chicken and mix it with the remaining sauce and tomatoes.
- Serve hot, garnished with fresh basil or a sprinkle of oregano if desired.
Notes
Store leftovers in an airtight container for up to 3-4 days in the fridge, or freeze for up to three months. For a vegetarian option, substitute chicken for tofu or turkey. Adjust ingredients based on dietary preferences.