Slow Cooker Pesto Chicken and Baby Potatoes Step-by-step instructions

Before you start

Before starting, make sure the chicken breasts are thawed if they were frozen. Pat them dry with paper towels. Halve the baby potatoes if they are larger than a golf ball.

Measure out the garlic pepper, pesto, and broth. Have a 6-quart slow cooker ready. No need to preheat or oil the insert—the chicken and potatoes will cook in their own juices.

Instructions

Layer and Season

1. 1Layer the Chicken and Potatoes
   Place the chicken breasts in a single layer in the bottom of a 6-quart slow cooker. Tuck the halved baby gold potatoes around and between the chicken pieces so they are nestled in the gaps.
   Look for The slow cooker insert should have the chicken and potatoes spread evenly, not piled too high.
   Tip If the chicken breasts are very thick, pound them to an even thickness for more uniform cooking.
2. 2Season with Garlic Pepper
   Sprinkle the garlic pepper seasoning evenly over the chicken and potatoes. Use your hands or a spoon to gently toss the potatoes so the seasoning coats them lightly.
   Look for The seasoning should be visible as a light dusting over the top of the chicken and potatoes.
   Tip Garlic pepper blends garlic, black pepper, and often a hint of salt. Adjust salt later if needed.

At the end of this phase, the slow cooker insert holds a single layer of chicken breasts with potato halves tucked around them.

The top is dusted with garlic pepper, creating a speckled, savory look. The raw chicken is still pink and the potatoes are firm and pale. Everything is ready for the sauce.

Add the Pesto Sauce

3. 3Mix the Pesto Sauce
   In a small bowl, stir together the basil pesto and chicken broth until smooth. The broth thins the pesto so it coats the chicken and potatoes more easily.
   Look for The mixture should be pourable but not watery, with a consistent green color.
   Tip Use a good-quality jarred pesto or homemade pesto. If using homemade, it may be thicker; add a bit more broth if needed.
4. 4Pour Over the Pesto Mixture
   Pour the pesto mixture evenly over the chicken and potatoes in the slow cooker. Use a spatula to scrape every bit of sauce from the bowl.
   Look for The sauce should cover most of the chicken and potatoes, pooling slightly at the bottom.
   Tip Don't stir after adding the sauce—the chicken will cook and release juices, creating a flavorful broth.

The pesto mixture has been poured evenly over the chicken and potatoes, coating them in a glossy, herb-flecked green sauce. The sauce pools in the bottom of the slow cooker, and the aroma of basil and garlic fills the kitchen. The chicken is still raw, but the dish looks vibrant and promising.

Slow Cook to Tender

5. 5Cook on Low
   Cover the slow cooker and cook on low for 4 to 5 hours, until the chicken is cooked through and the potatoes are tender. The chicken should reach an internal temperature of 165°F (74°C).
   Look for The chicken should be opaque and tender, and a fork should slide easily into the potatoes.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking on low keeps the chicken moist. Check at the 4-hour mark to avoid overcooking.

After 4 to 5 hours on low, the chicken is cooked through, tender, and no longer pink in the center. The potatoes are soft and easily pierced with a fork. The sauce has thickened slightly and clings to the chicken and potatoes. The whole dish is steaming and fragrant with basil and garlic.

Common mistakes

One common mistake is overcooking the chicken, which makes it dry and stringy. Check the temperature early and remove the chicken as soon as it reaches 165°F (74°C). Another mistake is using too much sauce or adding extra liquid—the chicken releases its own juices, so the sauce will be plentiful.

Avoid lifting the lid during cooking, as this lets heat escape and extends the cooking time. Finally, don't skip the garlic pepper; it adds essential flavor that balances the pesto.

How to tell it’s done

The dish is done when the chicken registers 165°F (74°C) on an instant-read thermometer inserted into the thickest part of the breast. The potatoes should be easily pierced with a fork.

The chicken should be opaque and tender, and the sauce should have thickened slightly. If the chicken is still pink or the potatoes are hard, continue cooking for another 30 minutes and check again.

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