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Slow Cooker Pesto Chicken

Published Wednesday, 17 January, 2018 by Meg V.

Chicken and mushrooms in a cheesy, pesto sauce. / Serves: 4


  • 500g Chicken Breast Fillets
  • A Jar (190g) (about a cup) Pesto -green or red
  • 200-250g Mushrooms
  • 100-150g Cheddar Cheese


1) Dice the chicken breasts into small chunks and place into the bottom of the slow cooker pot.

2) Finely chop up the mushrooms and add to the pot.

3) Pour the pesto over. Grate the cheese, depending on how much you like, and then add to the pot. Stir together and then, if you want to, cover with more cheese.

4) Put the slow cooker on low for 2-3 hours or until the chicken is done. (The kitchen will smell amazing while it’s cooking!)

5) This can then be served in wraps, bun, or on pasta and you can keep it in a closed/covered pot in the fridge for about two days.


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