Creamy Pesto Sun-Dried Tomato Chicken for a Quick Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

To enhance the flavor of the pine nuts, toast them in a dry skillet over medium heat for one to two minutes until they turn golden brown and fragrant. Watch them closely, as they can burn very quickly once they start to color. The toasted nuts add a necessary textural contrast to the soft, creamy chicken and pillowy gnocchi, elevating the entire dish.

If you prefer a more intense tomato flavor, you can add an extra tablespoon of the oil from the sun-dried tomato jar into the slow cooker along with the tomatoes themselves.

This oil is packed with concentrated tomato essence and herbs, which will deepen the complexity of the sauce. Be mindful, however, that adding too much oil can make the final sauce feel slightly greasy, so use it sparingly.

Variations

• Spinach and Artichoke Chicken: Add one cup of chopped fresh baby spinach and one-half cup of drained, quartered artichoke hearts during the last 30 minutes of cooking. These additions provide extra texture and a slightly tangy flavor that pairs beautifully with the creamy pesto base.
• Spicy Pesto Chicken: Incorporate one teaspoon of crushed red pepper flakes into the sauce before starting the slow cooker. The heat from the peppers cuts through the richness of the heavy cream and complements the savory sun-dried tomatoes, adding a bold kick to every bite.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze for up to 2 months in a freezer-safe container.

Reheat

Reheat gently on the stovetop over low heat, adding a splash of cream or water if the sauce has thickened too much.

Store any leftovers in an airtight container in the refrigerator for up to three days. When storing, ensure the chicken and sauce are cooled to room temperature within two hours of cooking before placing them into the fridge.

Keeping the chicken submerged in the sauce helps prevent it from drying out during the reheating process, ensuring that the next meal is just as flavorful as the first.

You can prepare the sauce ingredients and the chicken in the slow cooker insert up to 24 hours in advance. Simply cover the insert and keep it in the refrigerator until you are ready to cook. When it is time to start dinner, place the cold insert directly into the slow cooker and add an extra 30 minutes to the total cooking time to account for the initial temperature difference.

Serving ideas

Serve this dish over a bed of pillowy potato gnocchi to soak up the luxurious, creamy pesto sauce. The soft texture of the gnocchi complements the tender shredded chicken perfectly, making for a cohesive and comforting meal.

If you prefer a lighter side, a simple bed of sautéed baby spinach or a crisp arugula salad with a light lemon vinaigrette can provide a refreshing balance to the richness of the main course.

For a complete Italian-inspired dinner, pair this meal with a side of crusty garlic bread, which is perfect for wiping the plate clean of any remaining sauce.

A glass of crisp, dry white wine, such as a Pinot Grigio or a Sauvignon Blanc, cuts through the creaminess of the dish and enhances the bright, herbal notes of the basil pesto, making the dining experience feel truly refined and complete.

Frequently asked questions

Recipe card

Creamy Pesto Sun-Dried Tomato Chicken for a Quick Weeknight Dinner

Prep 5 minCook 4 hRest 5 minTotal 4 h 10 minServes 6

Ingredients

• 6 boneless, skinless chicken thighs
• 1/2 cup basil pesto
• 1/2 cup oil-packed sun-dried tomatoes
• 1 cup heavy whipping cream
• 1/2 cup grated parmigiano-reggiano
• cooked potato gnocchi, for serving
• toasted pine nuts, for serving

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

580

Protein

32.5 g

Carbohydrates

12 g

Fat

44 g

Fiber

1.5 g

Sugar

4 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.