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Slow Cooker Lemon Pesto Chicken {Freezer Meal Friendly}

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By Sarah Olson

34 Comments

Aug 26, 2016Updated Apr 13, 2025

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Slow Cooker Lemon Pesto Chicken. This tangy chicken and sauce go great over pasta or rice, and this meal is freezer meal friendly!

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• Try one of these other freezer meals too:
• Slow Cooker Lemon Pesto Chicken {Freezer Meal Friendly} Recipe

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This meal freezes very well, no funny taste or mushiness after being thawed and cooked. I serve this chicken and sauce over pasta, and top with parmesan cheese.

Putting this meal into freezer bags is easy peasy. No chopping! Just cut some lemons in half, squeeze the juices, then load up the bags. I make 2 freezer meals at a time since the jar of pesto is just enough for 2 recipes.

This meal does not need to be made into a freezer meal if you aren’t into doing that. You can add the ingredients directly to the slow cooker.

I was so happy that my daughter loved this meal. Usually, she won’t eat anything with green seasonings on it, that’s pretty much every recipe I make!

Try one of these other freezer meals too:

• Slow Cooker Teriyaki Beef
• Slow Cooker Chicken Pot Pie Soup
• Slow Cooker Tuscan Chicken Soup

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Slow Cooker Lemon Pesto Chicken {Freezer Meal Friendly}

4.43 from 7 votes

Prep Time: 20 minutes mins

Cook Time: 8 hours hrs

Total Time: 8 hours hrs 20 minutes mins

Servings: 5

By: Sarah Olson

Lemon and pesto with chicken in the crockpot.

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Equipment

• Slow Cooker – 4 quart or larger (I own and use this one from Crock-Pot)

Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 1 1/2 lbs. boneless skin-less chicken breasts
• ▢ 1 cup chicken broth
• ▢ 1/4 cup FRESHLY SQUEEZED lemon juice, (I don't recommend squeeze bottle lemon juice for cooking)
• ▢ 1/2 cup jarred basil pesto, I use Classico brand
• ▢ 1/4 tsp. salt
• ▢ 1/4 tsp. pepper

Instructions 

• (IF MAKING A FREEZER MEAL DON’T COOK FIRST, FOLLOW FREEZER INSTRUCTIONS)
• Add everything to the slow cooker. Cover and cook on LOW for 6-8 hours. Serve over pasta or rice, topped with parmesan cheese.

Freezer instructions:

• Add everything to a gallon Ziplock bag. Squeeze out excess air and seal. Place in freezer for up to a month. When ready to make, thaw for 24 hours in the fridge. Follow cooking instructions above.

Sarah’s Notes

I use Classico basil pesto for this recipe, it’s next to the jarred pasta sauces in the grocery store.

Nutrition

Calories: 256kcal | Carbohydrates: 3g | Protein: 30g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 89mg | Sodium: 678mg | Potassium: 554mg | Fiber: 1g | Sugar: 1g | Vitamin A: 541IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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