Crockpot Pesto Chicken with Sun-Dried Tomato and Creamy Spinach Sauce
A delightful dish featuring tender chicken breasts slow-cooked in sun-dried tomato pesto and creamy spinach sauce, perfect for busy families.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Total Time: 490 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
- 4 chicken breasts (boneless, skinless)
- 1 cup sun-dried tomato pesto
- 1 cup chicken stock
- 2 cups spinach (fresh)
- 1 cup crème fraîche
- 1/2 cup Parmesan cheese (grated)
Instructions
- Prepare the chicken by placing the chicken breasts in the slow cooker, ensuring they are evenly spread out.
- Add the sun-dried tomato pesto and chicken stock over the chicken, ensuring it is well-coated.
- Set the slow cooker to cook on low for 6 to 8 hours until the chicken is tender.
- Incorporate the fresh spinach and crème fraîche about 30 minutes before serving.
- Finish by mixing in the grated Parmesan cheese before serving.
Notes
Check the chicken with a meat thermometer to ensure it reaches 165°F. Use fresh ingredients for the best flavor.