Crockpot Chicken Pesto Farfalle: 5-Ingredient Dump Dinner

This Crockpot Chicken Pesto Farfalle is the ultimate dump-and-forget dinner. With just five simple ingredients—chicken, bow-tie pasta, spinach, basil pesto, and two kinds of cheese—you can have a creamy, satisfying meal on the table with almost no effort.

The slow cooker does all the work, turning raw chicken and pasta into a rich, comforting bake that tastes like you spent hours in the kitchen. Perfect for busy weeknights, this recipe is as easy as it gets: layer everything in, set the timer, and walk away.

Imagine coming home to the aroma of garlicky pesto, melted mozzarella, and tender chicken wafting from your slow cooker. That's the magic of this one-pot wonder. The ingredients go in raw and come out transformed: juicy chicken cubes, perfectly cooked farfalle, wilted spinach, and a velvety cream cheese and mozzarella sauce.

It's a complete meal in a bowl, with no extra pots or pans to wash. Whether you're feeding a hungry family or meal-prepping for the week, this recipe delivers comfort and convenience in every scoop.

Ingredients

Why this recipe works

The slow cooker's gentle, moist heat is ideal for chicken breasts, keeping them tender and juicy rather than dry and tough. Cooking at a low temperature for several hours allows the chicken to absorb the flavors of the pesto and cheese while staying fork-tender.

The farfalle pasta cooks directly in the liquid released by the chicken and spinach, absorbing all those savory notes as it softens. The result is a cohesive, saucy dish where every component is perfectly cooked.

The combination of cream cheese and mozzarella creates a rich, creamy sauce without any need for a roux or extra fat. The cream cheese melts into a velvety base, while the mozzarella adds stretch and a golden, bubbly top. Pesto brings brightness and herbal depth, cutting through the richness. Because everything cooks together, the flavors meld and deepen over time, giving you a complex, satisfying taste that seems far more involved than it actually is.

Notes and substitutions

For the best texture, use boneless, skinless chicken breasts cut into uniform bite-sized cubes. This ensures even cooking. Farfalle, or bow-tie pasta, holds up well in the slow cooker and catches the sauce in its ridges. If you can't find farfalle, penne or rigatoni work just as well. Fresh baby spinach wilts down beautifully; frozen spinach can be substituted, but be sure to thaw and squeeze out excess moisture first to avoid a watery sauce.

Basil pesto is the star of this dish, so choose a good-quality store-bought or homemade pesto. Traditional pesto contains pine nuts and Parmesan, so check labels if you have allergies. Cream cheese should be softened to room temperature before adding so it melts more smoothly; cutting it into chunks helps it distribute.

Whole-milk mozzarella gives the best melt and flavor, but part-skim will work in a pinch. Use a 6-quart slow cooker for best results—too small and the ingredients won't fit comfortably.

• chicken breasts: chicken thighs (boneless, skinless), cut into cubes
• farfalle pasta: penne, rigatoni, or other short pasta
• fresh baby spinach: frozen chopped spinach, thawed and squeezed dry (reduce to 1 cup)
• basil pesto: sun-dried tomato pesto or kale pesto

Equipment

• 6-quart slow cooker (Crockpot)
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Serving spoon
• White dinner plate (for serving)