Easy Crockpot Pesto Chicken with Sun-Dried Tomato and Creamy Spinach Sauce – 5 Simple Happy Comfort Meals
A slow cooker chicken dish with basil pesto, sun-dried tomatoes, spinach, and a creamy Parmesan sauce.
Ingredients
2 pounds boneless skinless chicken breasts
1 cup basil pesto
1/2 cup sun-dried tomatoes, sliced
1 cup chicken broth
4 ounces cream cheese, softened
1 cup heavy cream
3 cups fresh spinach
3 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
Instructions
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Lightly coat the slow cooker with olive oil.
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Place chicken breasts in the bottom of the slow cooker.
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In a bowl combine pesto, chicken broth, garlic, onion powder, salt, and pepper.
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Pour the mixture over the chicken and add sun-dried tomatoes.
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Add cubes of cream cheese around the chicken.
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Cover and cook on low for 4–5 hours or high for 2½–3 hours.
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Stir in heavy cream and Parmesan cheese during the final 30 minutes of cooking.
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Add spinach and cook for about 5 minutes until wilted.
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Slice or shred the chicken and mix with the sauce before serving.
Notes
Chicken thighs may replace chicken breasts. Serve over pasta, rice, or with crusty bread.