Slow Cooker Pesto Chicken and Baby Potatoes

This slow cooker pesto chicken and baby potatoes is the kind of dinner that feels like a warm hug after a long day.

With just five ingredients and five minutes of prep, you can set it and forget it, then come back to tender, juicy chicken and soft, buttery potatoes bathed in a fragrant basil pesto sauce. The garlic pepper adds a subtle kick, while the broth thins the pesto into a silky sauce that coats every bite.

There's something magical about a meal that comes together in the slow cooker with almost no effort. This recipe takes boneless skinless chicken breasts and baby gold potatoes, seasons them with garlic pepper, and simmers them in a basil pesto and chicken broth sauce until everything is fork-tender.

The result is a comforting, saucy dish that feels like a restaurant-quality dinner but requires only a few minutes of hands-on time. Serve it straight from the slow cooker with a side of crusty bread or a simple green salad.

Ingredients

Why this recipe works

The slow cooker's gentle, moist heat works wonders on chicken breasts, keeping them tender and juicy rather than dry and stringy. The chicken cooks in its own juices along with the pesto and broth, creating a flavorful sauce that infuses every bite. The potatoes, tucked in around the chicken, absorb the same aromatic flavors while becoming creamy and soft.

Pesto is a powerhouse of flavor—basil, garlic, pine nuts, and Parmesan—and thinning it with broth helps it coat the ingredients evenly without overwhelming them.

The garlic pepper adds a warm, savory depth that complements the basil and enriches the overall dish. This method is forgiving, hands-off, and perfect for anyone who wants a delicious meal with minimal fuss.

Notes and substitutions

For the best results, use a good-quality basil pesto from the refrigerated section of the supermarket, or make your own if you have fresh basil on hand. The pesto is the star of the dish, so choose one with a bright, fresh flavor. If your pesto is very thick, add an extra tablespoon or two of broth to reach a pourable consistency.

Baby gold potatoes are ideal because they hold their shape during long cooking and have a naturally buttery taste. You can use red baby potatoes or quartered Yukon Golds instead.

Chicken breasts can be swapped for boneless, skinless thighs, which will be even more forgiving. If you prefer a thicker sauce, remove the chicken and potatoes at the end and simmer the sauce on the stovetop for a few minutes.

• chicken breasts: boneless skinless chicken thighs (cook time may be similar; check tenderness)
• baby gold potatoes: red baby potatoes or Yukon Gold potatoes cut into 1-inch pieces
• basil pesto: sun-dried tomato pesto or a dairy-free pesto if needed
• chicken broth: vegetable broth or water

Equipment

• Slow cooker (6-quart)
• Small bowl
• Measuring cups and spoons
• Tongs