Description
This easy slow cooker pesto chicken is made with just 2 ingredients and packed with flavor. Perfect for meal prep, dinner, or pasta night!
Ingredients
Units
Scale
- 2 lbs. chicken thighs, cut into 2 inch pieces
- 2 tsp. sea salt
- black pepper
- 1/3 cup pesto
Instructions
- Place chicken thigh chunks in the bottom of a slow cooker and season with salt and pepper. Top with 1/3 cup of pesto.
- Cook on low for 3-4 hours or until chicken reaches an internal temperature of 165 degrees F.
Notes
- Use prepared or homemade pesto.
- Storage: Store leftover pesto chicken in an airtight container in the refrigerator for 2-3 days. Reheat pesto chicken in a hot skillet or microwave, just until heated through.
- Freezer storage: These chicken thighs freeze really well. Store in an airtight container in the freezer for 2-3 months and thaw in the refrigerator overnight before reheating.
- Ingredient notes: Use your favorite homemade basil pesto or store-bought pesto. I love to make my own fresh basil pesto in the summer when the basil plant is abundant, but I rely on Kirkland brand from Costco the rest of the year!
- Prep ahead: Brew coffee in advance and reheat if needed, but froth milk fresh for the best texture.
- Special tools: All you need is a slow cooker! This is my favorite one, it’s basic but I like it better than some of the fancier ones I’ve tried!
- Serve with: Kale salad, crusty bread, pasta.