Slow Cooker Lemon Pesto Chicken. This tangy chicken and sauce go great over pasta or rice, and this meal is freezer meal friendly!
Here is another edition of Freezer Slow Cooker Recipe of the Month! This month’s recipe is Slow Cooker Lemon Pesto Chicken. 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!
I hope you enjoy this Slow Cooker Lemon Pesto Chicken! Have a great weekend. I’ll be back early next week with a new recipe.
- 1.5 lbs. boneless skin-less chicken breasts
- 1 cup chicken broth
- ¼ cup "FRESHLY SQUEEZED" lemon juice
- ½ cup jarred basil pesto (I use Classico brand)
- ¼ tsp. salt
- ¼ tsp. pepper
- 3 quart or larger
- (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.
- 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.
I used Classico basil pesto for this recipe, it’s next to the jarred pasta sauces in the grocery store.
You May also like: Slow Cooker Tuscan Chicken Soup {Last Month’s Freezer Meal of the Month}
Stacy E Smith says
August 29, 2016 at 9:40 amThis was great, but 8 hours (even on low) was waaaayyyyy too long. The chicken was pretty dry. Next time, I think I’ll try 6 hours and see how that goes.
Sarah Olson says
August 29, 2016 at 10:37 amThanks for your input! I added to the recipe 6 hours cooking time too.
Emily says
April 15, 2017 at 1:17 pmIf I wanted to cook this on high (want to slow cook it but too limited on them for 6-8 hours), how long should it cook for?
Sarah Olson says
April 15, 2017 at 2:28 pmI would do 4 hours on high.
Jessica says
July 23, 2017 at 7:03 pmCan fresh pesto be used?
Sarah Olson says
July 23, 2017 at 8:21 pmI think that would be wonderful in this! I just never have time!
Brandy says
August 30, 2017 at 8:33 amCan you use frozen chicken breast and regular fresh ingredients?
Sarah Olson says
August 30, 2017 at 8:45 amI’ve only tried with thawed.
Rhonda says
October 11, 2017 at 5:44 amCan I use a cup of water instead of the chicken broth I forgot to grab some at the store ♀️
Todd says
December 8, 2017 at 3:59 pmI made the Lemon Pesto Chicken & Tuscan Chicken Soup this week and 8 hours in my slow cooker was just right. Don’t know why everyone was up in arms about wanting to cook it shorter. The chicken was perfect for both. Loved them both, and my wife loved them both…along with me!! I Love your recipes Sarah!
Sarah Olson says
December 8, 2017 at 4:25 pmReally happy to hear that Todd, glad your wife loved it too!
Rose says
December 19, 2017 at 10:47 amAre there any veggies that I could add to cook with the chicken? Like roasted red peppers etc? Thanks!
Netta says
December 6, 2018 at 8:55 amIt looks great and utterly delicious! is it ok to freeze in an air tight box instead of a disposable plastic bag? I hate using disposables.. and it will be a fist time for me trying freezer meals
Sarah Olson says
December 6, 2018 at 10:20 amYes. Think that would work just fine and such a great idea.
Katie says
June 9, 2019 at 9:10 amCan you cook this directly on the stove or oven after it’s thawed vs a crockpot?
Sarah Olson says
June 9, 2019 at 10:32 amI don’t see why not!