Slow Cooker Lemon Pesto Chicken {Freezer Meal Friendly}

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

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}

5 from 19 votes

Lemon and pesto with chicken in the crockpot.

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 20 minutes minutes

Servings: 5

Calories: 256kcal

Author: Sarah Olson

Equipment Needed:

• ▢
  Slow Cooker – 4 quart or larger

Ingredients:

• ▢ 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

US Customary – Metric

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.

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Recipe Notes:

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

Nutrition Information:

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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