Creamy Pesto Sun-Dried Tomato Chicken for a Quick Weeknight Dinner Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and the ceramic insert is properly seated. Prepare the chicken by patting it dry with paper towels. Measure out all ingredients precisely, especially the cream and pesto, to ensure the sauce ratios remain balanced.

If you are serving with gnocchi, have your pot of water ready to boil so you can prepare the pasta just before the chicken is finished cooking. Having everything pre-measured and ready to go makes the assembly process entirely seamless and stress-free.

Instructions

Layering the ingredients

1. 1Layering the ingredients
   Place the six boneless, skinless chicken thighs into the bottom of the slow cooker. Pour the basil pesto, oil-packed sun-dried tomatoes, and heavy whipping cream over the chicken. Ensure the chicken is evenly distributed to allow for consistent cooking throughout the process.
   Look for Ingredients are layered and ready for the slow cooking process.
   Tip Adding the cream directly into the pot helps it reduce slowly while the chicken cooks, creating a rich sauce base.

The ingredients are layered evenly in the ceramic insert. The chicken is nestled among the pesto, tomatoes, and cream, creating a uniform base for the slow cooking process to begin without needing to stir.

Slow cooking the chicken

2. 2Slow cooking the chicken
   Secure the lid on the slow cooker and set it to low. Cook for 4 hours until the chicken is tender and reaches an internal temperature of 165°F (74°C). Once cooked, use two forks to shred the chicken directly in the ceramic insert, incorporating the sauce components thoroughly.
   Look for Chicken is fork-tender and pulls apart easily.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during the cooking process to maintain a consistent temperature inside the slow cooker.

The chicken is fully cooked, tender, and easily shredded. The sauce has thickened, and the kitchen is filled with the fragrant aroma of basil and sun-dried tomatoes, signaling that the protein is ready for the final step.

Finishing and serving

3. 3Finishing and serving
   Add the grated parmigiano-reggiano to the shredded chicken and sauce mixture, swirling it in until fully incorporated and melted. Serve the creamy chicken over a bed of warm, pillowy potato gnocchi and garnish with toasted pine nuts before serving immediately while hot.
   Look for The sauce is thick, creamy, and coats the back of a spoon.
   Tip Toast the pine nuts in a dry pan over medium heat for one minute to enhance their natural buttery flavor.

The parmesan cheese has melted into a smooth, emulsified sauce that coats the shredded chicken perfectly. The final dish is vibrant, aromatic, and ready to be served over warm gnocchi with a garnish of toasted pine nuts.

Common mistakes

A common mistake is overcrowding the slow cooker with too many ingredients, which can prevent the sauce from reducing properly. Another potential issue is over-salting; remember that both pesto and parmesan cheese are naturally salty, so taste the sauce before adding any extra salt.

Ensure the chicken is fully submerged or at least partially covered by the sauce to prevent the top pieces from drying out during the slow-cooking process. Finally, avoid adding the cheese too early, as it can cause the sauce to break or become grainy.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) as verified by a meat thermometer. At this stage, the meat should be extremely tender and pull apart effortlessly when poked with a fork.

The sauce will have reduced into a thick, creamy consistency that clings to the chicken.

If the chicken still resists shredding, continue cooking on low for an additional 30 minutes, as cooking times can vary slightly depending on the specific model and heat intensity of your slow cooker.

• Poultry: 165°F (74°C) in the thickest part