Slow Cooker Chicken Pesto (Paleo, Whole30, AIP)
This slow cooker chicken pesto is the perfect easy dinner! It’s made with a nut-free and dairy-free pesto and is keto, paleo, whole30, and AIP compliant.
Fresh basil is one of my absolute favorite flavor enhancers! Not only is it nutrient-dense, but it packs a huge flavor punch. If you’re not eating things like dairy, nightshades, or other common bases for sauces, herbs are your best friend for getting tons of flavor in your meals.
This slow cooker chicken pesto is made with a dairy-free and nut-free pesto. It’s easy to make and is keto-friendly, paleo, AIP and whole30 compliant. Serve it over roasted vegetables, or compliant pasta of your choice for a well rounded and delicious meal.
How to make this slow cooker chicken pesto
- Using a high-speed blender, blend all of the pesto ingredients on low until fully combined. Set aside half of the pesto in the fridge.
- Add the chicken breast to the slow cooker and top with chicken broth and half of the pesto. Stir well to combine.
- Place the lid on the slow cooker and set to low. Allow to cook for 2 – 2 1/2 hours or until the chicken is tender and the internal temperature reads 165 F.
- Use a slotted spoon to remove the chicken from the slow cooker to strain any excess liquid. Combine the cooked chicken with the other half of the pesto and stir well to coat.
- Serve the chicken with a side of vegetables or over a compliant pasta of choice like zucchini noodles.
Can you make it in the Instant Pot?
Yes, you should be able to modify this recipe for the instant pot! All you have to do is follow the rest of the instructions as listed and set the instant pot to manual for 10-15 minute to fully cook the chicken.
The Ingredients for the Slow Cooker Chicken Pesto
Chicken breast
I use cubed chicken breast, but chicken thighs should work as well.
Arugula, basil, olive oil, lemon, and garlic
These are the main ingredients of the pesto. This pesto is nut and dairy-free, but you could easily use your favorite pesto recipe.
Chicken broth
Just a bit of chicken broth will help keep the chicken from drying out
Optional- zoodles or pasta of choice
This chicken tastes great over zoodles or a pasta of your choice!
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PrintSlow Cooker Chicken Pesto
- Total Time: 2 hr 10 min
- Yield: 4 servings 1x
Description
This slow cooker chicken pesto is the perfect easy dinner! It’s made with a nut-free and dairy-free pesto and is keto, paleo, whole30, and AIP compliant.
Ingredients
For the pesto
- 1 cup arugula
- 1 cup fresh basil
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 2 cloves of garlic, peeled and minced
- 2 tsp onion powder
- 1 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
For the chicken
- 1 lb chicken breast, cubed
- 2 tbsp chicken broth
Instructions
- Using a high-speed blender, blend all of the pesto ingredients on low until fully combined. Set aside half of the pesto in the fridge.
- Add the chicken breast to the slow cooker and top with chicken broth and half of the pesto. Stir well to combine.
- Place the lid on the slow cooker and set to low. Allow to cook for 2 – 2 1/2 hours or until the chicken is tender and the internal temperature reads 165 F.
- Use a slotted spoon to remove the chicken from the slow cooker to strain any excess liquid. Combine the cooked chicken with the other half of the pesto and stir well to coat.
- Serve the chicken with a side of vegetables or over a compliant pasta of choice like zucchini noodles.
Notes
To modify for the instant pot, follow all of the instructions as listed above and adjust instant pot cooking time to 10-15 minutes on high pressure.
All nutritional information are estimations and will vary. Nutritional information does not include optional ingredients.
- Prep Time: 10 min
- Cook Time: 2 hr
- Category: one pot meals
- Method: slow cooker
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Fat: 31.1g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 26.3g
AIP
Low Carb
Paleo
Whole30
Absolutely delicious also kid approved! I did make it in the IP, manual high pressure for 15mins then quick release.
I think this might just be my new favorite dish! Made it in the instapot, used cold pressed extra virgin avocado oil and chicken thighs. Pressure cooked the combo for 15 min and let simmer for a bit after.