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Crockpot Pesto Chicken with Zucchini served on a plate topped with fresh basil and creamy green pesto sauce
Dreena Grace Burthon

Crockpot Pesto Chicken with Zucchini

Easy Crockpot Pesto Chicken with Zucchini. A fresh, low-sugar slow cooker meal with tender chicken, clean flavor, and balanced nutrition.
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Prep Time 15 minutes
Cook Time 4 minutes
Resting Time 10 minutes
Total Time 4 hours 25 minutes
Servings: 4 people
Course: dinner, Main Course
Cuisine: American, Italian Inspired
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs chicken breasts or thighs boneless and skinless
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper freshly cracked
  • 1 tbsp olive oil for optional searing
  • 0.25 cup chicken broth or water
For the Low-Sugar Pesto
  • 2 cups fresh basil leaves packed tightly
  • 0.25 cup raw walnuts or almonds choose your favorite
  • 2 cloves garlic peeled
  • 0.33 cup olive oil extra virgin
  • 2 tbsp grated Parmesan or nutritional yeast for dairy-free
  • 0.5 lemon juiced
  • 1 pinch sea salt
  • 2 tbsp water as needed for blending
For the Zucchini
  • 2 medium zucchinis sliced into half-moons or ribbons
  • 0.5 tsp salt for drawing out moisture

Equipment

  • 1 Slow cooker 4–6 quart size works best for even cooking
  • 1 Cutting board For slicing zucchini and prepping ingredients
  • 1 Sharp knife To slice chicken and zucchini cleanly
  • 1 Blender or food processor To make the low-sugar pesto
  • 1 Measuring Cups and Spoons For accurate ingredient portions
  • 1 Wooden spoon or tongs To stir and serve easily

Method
 

Prepare the pesto
  1. Add fresh basil, walnuts or almonds, garlic, olive oil, Parmesan (or nutritional yeast), lemon juice, and a pinch of salt to a blender or food processor. Blend until smooth, adding a little water if needed to reach your desired texture. Taste and adjust seasoning.
Season the chicken
  1. Lightly season the chicken with salt and pepper. If you’d like a deeper flavor, quickly sear it in a skillet with olive oil until lightly golden on both sides.
Add to the slow cooker
  1. Place the chicken in the bottom of the slow cooker. Pour the pesto over it and add the chicken broth or water. Gently stir or spread the sauce so everything is coated.
Cook slowly
  1. Cover and cook on low for 4 hours or high for 2 hours, until the chicken is tender and easy to shred.
Prepare the zucchini
  1. While the chicken cooks, slice the zucchini into half-moons or ribbons. Sprinkle with salt and let it rest for 10 minutes to draw out moisture. Pat dry before using.
Add zucchini near the end
  1. During the last 20 to 30 minutes of cooking, stir the zucchini into the slow cooker. This keeps it tender but not soggy.
Rest and serve
  1. Turn off the slow cooker and let everything rest for 10 minutes before serving. The sauce will thicken slightly as it cools. Serve warm with cauliflower rice, a light salad, or on its own.

Notes

  • Use fresh basil whenever possible. The brighter the leaves, the fresher and cleaner your pesto will taste.
  • If you prefer store-bought pesto, choose one made with olive oil and no added sugar. A quick squeeze of lemon can freshen up the flavor.
  • Add the zucchini near the end of cooking so it stays tender and keeps its color. Putting it in too early will make it soft and watery.
  • For a richer flavor, sear the chicken for 1–2 minutes per side before adding it to the slow cooker. It adds a light caramelized taste that makes the sauce deeper.
  • If your pesto looks a little thick after storing, stir in a spoon of olive oil or a splash of warm water before serving.
  • This recipe keeps well for up to 4 days in the fridge or 2 months in the freezer (just add fresh zucchini when reheating).
  • Serve it over cauliflower rice, zucchini noodles, or a simple green salad for a balanced, light dinner.