Why Make This Recipe
This Easy Crockpot Pesto Chicken with Sun-Dried Tomato and Creamy Spinach Sauce is a simple and flavorful dish. It is perfect for busy days when you need a healthy meal without much effort. The slow cooker does all the work for you, making the chicken tender and juicy. Plus, the creamy sauce with spinach and sun-dried tomatoes adds a delicious touch to your dinner.
How to Make Easy Crockpot Pesto Chicken with Sun-Dried Tomato and Creamy Spinach Sauce
Ingredients:
- Chicken breasts
- Sun-dried tomato pesto
- Chicken stock
- Spinach
- Crème fraîche
- Parmesan cheese
Directions:
- Place chicken breasts in the slow cooker.
- Pour sun-dried tomato pesto and chicken stock over the chicken.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- About 30 minutes before serving, stir in spinach, crème fraîche, and grated Parmesan.
- Serve warm and enjoy your healthy meal!
How to Serve Easy Crockpot Pesto Chicken with Sun-Dried Tomato and Creamy Spinach Sauce
Serve this crockpot chicken over a bed of rice, pasta, or even quinoa. You can also pair it with a side salad or some crusty bread to soak up the creamy sauce. This dish is versatile and can be enjoyed in many ways!
How to Store Easy Crockpot Pesto Chicken with Sun-Dried Tomato and Creamy Spinach Sauce
Once cooled, store any leftovers in an airtight container in the fridge. The dish can last for about 3-4 days. For longer storage, you can freeze it in a suitable container. To reheat, simply thaw in the fridge overnight and warm it in the microwave or on the stove.
Tips to Make Easy Crockpot Pesto Chicken with Sun-Dried Tomato and Creamy Spinach Sauce
- Use fresh spinach for better flavor. You can also add other veggies like bell peppers or mushrooms if you like.
- If you want a thicker sauce, add a bit of cornstarch mixed with water during the last hour of cooking.
- Experiment with different kinds of pesto to change the flavor profile of the dish.
Variation
For a lighter version, replace the crème fraîche with Greek yogurt. You can also use vegan pesto and tofu instead of chicken for a vegetarian option.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just cook them on high for about 4-5 hours instead of low.
Can I add other vegetables?
Absolutely! Feel free to add your favorite vegetables like zucchini or broccoli for added nutrition.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free chicken stock and ensure all ingredients are free from gluten.
Crockpot Pesto Chicken
Ingredients
Main ingredients
- 4 pieces Chicken breasts Boneless and skinless
- 1 cup Sun-dried tomato pesto
- 1 cup Chicken stock Use gluten-free if necessary
- 3 cups Fresh spinach
- 1 cup Crème fraîche Can substitute with Greek yogurt for a lighter version
- 1/2 cup Parmesan cheese Grated
Instructions
Preparation
- Place chicken breasts in the slow cooker.
- Pour sun-dried tomato pesto and chicken stock over the chicken.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- About 30 minutes before serving, stir in spinach, crème fraîche, and grated Parmesan.
- Serve warm and enjoy your healthy meal!