Slow Cooker Pesto Chicken and Baby Potatoes Tips, FAQ & printable recipe

Tips for success

For the most flavorful result, use a pesto that is vibrant green and not too oily. If your pesto separates or looks greasy after cooking, stir it gently to recombine.

You can also add a splash of chicken broth at the end to loosen the sauce if it has reduced too much.

If you prefer a thicker sauce, remove the chicken and potatoes to a serving platter, then transfer the sauce to a small saucepan and simmer over medium heat for 5–10 minutes until reduced.

You can also whisk in a slurry of cornstarch and water to thicken it quickly.

Variations

• Creamy Pesto Chicken: Stir in 1/2 cup heavy cream or cream cheese during the last 30 minutes of cooking for a richer, creamier sauce. This adds a velvety texture and mellows the basil flavor.
• Add Vegetables: Tuck in a cup of cherry tomatoes, zucchini slices, or green beans along with the potatoes. They'll cook in the same sauce and soak up the pesto flavor, making the dish even more colorful and nutritious.
• Spicy Pesto Chicken: Add 1/2 teaspoon red pepper flakes or a minced jalapeño along with the garlic pepper for a gentle heat. The spice cuts through the rich pesto and gives the dish a lively kick.
• Pesto Chicken with Olives: Scatter 1/2 cup pitted Kalamata olives over the chicken before pouring the sauce. The briny olives add a salty, tangy contrast that pairs beautifully with the basil and garlic.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a covered skillet over medium-low heat with a splash of broth or water, stirring occasionally, until heated through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, and the dish tastes even better the next day. Reheat gently in the microwave or on the stovetop with a splash of broth to loosen the sauce.

You can assemble the entire dish the night before: place the chicken and potatoes in the slow cooker insert, sprinkle with garlic pepper, and pour over the pesto mixture. Cover and refrigerate overnight.

In the morning, place the insert in the slow cooker base and cook on low as directed. You may need to add 30 minutes to the cooking time since the ingredients start cold.

Serving ideas

Serve the chicken and potatoes straight from the slow cooker, spooning extra sauce over the top.

A side of crusty bread is perfect for sopping up the pesto sauce, and a crisp green salad with lemon vinaigrette balances the richness. For a heartier meal, serve over cooked rice, quinoa, or pasta.

Garnish with fresh basil leaves or a sprinkle of grated Parmesan if you like, though the dish is delicious as is. This recipe is a complete meal on its own, but you can add a vegetable side like steamed green beans or roasted asparagus to round it out.

Frequently asked questions

Recipe card

Slow Cooker Pesto Chicken and Baby Potatoes

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken breasts
• 1 1/2 lb baby gold potatoes, halved
• 2 tsp garlic pepper seasoning
• 1 cup basil pesto
• 1/2 cup chicken broth

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

25 g

Fat

20 g

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