Slow Cooker Creamy Pesto Chicken will be a new weeknight favorite. Four ingredients, zero effort and so many ways to serve!
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There are some recipes that I really debate about sharing. Not because they aren’t delicious, believe me, I only share the good stuff. But because they just don’t look pretty.
This creamy pesto chicken is one of those recipes. It’s ridiculously easy, super yummy but looks meh for sure.
With school back in session and life getting crazy again, I decided it was worth sharing since it’s so very easy and delicious. You’ll just have to trust me.
Let’s Talk Ingredients
This recipe is so very basic in all the best ways. All you’re going to need is a slow cooker and 4 simple ingredients.
How to Make Creamy Pesto Chicken
It is really the easiest to make this Creamy Pesto Chicken. And the only thing you have to dirty is your slow cooker and a spatula.
First, grab out your slow cooker. Add the cream cheese, pesto and cream of chicken soup. Stir it together until smooth. Add the chicken and spread some sauce on top so it’s completely coated.
Set the slow cooker to low and let is cook for 4 hours. You can check it at 3 hours if your slow cooker seems to cook faster but 4 hours should be just right.
When the time is up, shred the chicken with two forks and stir together with the sauce. That’s it!
How to Serve Creamy Pesto Chicken
There are lots of delicious ways to enjoy this chicken. We went with the bread route. You can serve it on croissants like I did or slider rolls or hamburger buns.
It’s also amazing over pasta or rice. Did you catch the carby theme? You could even eat it on its own with a green salad on the side.
What other ways would you enjoy creamy pesto chicken?
More Slow Cooker Dinner Ideas:
Slow Cooker Creamy Pesto Chicken
- Slow Cooker
- 8 oz. cream cheese, softened
- 10.5 oz. can cream of chicken soup
- 1/4 cup + 2 Tbsp. prepared pesto
- 1 1/2 lbs. boneless chicken breasts or thighs
- Add the cream cheese, cream of chicken soup and pesto into your slow cooker. Stir until smooth. Add chicken and top with the sauce. Cook on low for 4 hours. Shred chicken with two forks and stir to combine with sauce. Serve on buns or over pasta or rice.