Crock Pot Chicken Pesto Alfredo
Crock Pot Chicken Pesto Alfredo is one of my absolute easiest slow cooker recipes with only 6 ingredients!
There’s a time and a place for cooking from scratch, friends, but a busy weeknight is NOT one of them 😉
That’s why I am working on developing some super simple Crock Pot meals that the whole fam will love.
How to make Crock Pot Chicken Pesto Alfredo
First put a pound of boneless, skinless chicken breasts into your slow cooker.
Then add some kosher salt, pepper, and minced garlic.
Next pour a 16 ounce jar of alfredo sauce over the chicken.
Then an 8 ounce jar of pesto joins the party.
Set your Crock Pot to low for 6 to 8 hours and you can go about your day while dinner pretty much cooks itself.
Use two forks to shred the chicken right in the slow cooker.
This takes minimal effort since the chicken will pretty much fall apart.
I get asked a lot if you can just add dry pasta right to the slow cooker, but I am sorry the answer is no 🙁
Boiling the pasta according to the package directions is a must, but it’s not too much work, right?!
Just drain the pasta and stir it into the slow cooker along with a cup of parmesan or mozzarella cheese.
Taste for seasoning and add more kosher salt and pepper as needed.
Crock Pot Chicken Pesto Alfredo will have everyone doing a happy dance at dinner 🙂
Gotta love a cheesy, creamy pasta dish with only 6 ingredients!
Leftovers were also really good the next day.
If you like Crock Pot Chicken Pesto Alfredo, you might also like these recipes…
Crock Pot Bang Bang Chicken
Slow Cooker Parmesan Chicken and Potatoes
Another cheesy and creamy complete meal thanks to the convenience of the Crock Pot 🙂
Slow Cooker Beef Stroganoff
Fall Crock Pot Recipes
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Crock Pot Chicken Pesto Alfredo
Crock Pot Chicken Pesto Alfredo is an easy slow cooker meal with any pasta you choose, a great 6 ingredient dinner recipe!
Ingredients
- 1 pound boneless, skinless chicken breasts
- kosher salt, pepper
- 6 to 7 cloves garlic minced
- 1 16 ounce jar alfredo sauce
- 1 8 ounce jar pesto
- 1 pound pasta of choice (I used penne)
- 1 cup shredded parmesan or mozzarella cheese
Instructions
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Put the chicken in the slow cooker and add the kosher salt, pepper, garlic, alfredo sauce, and pesto. Turn the slow cooker on low for 6 to 8 hours.
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Shred the chicken with two forks right in the Crock Pot.
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Cook the pasta according to package directions, drain, and add to the slow cooker. Stir until combined and add the shredded parmesan or mozzarella cheese. Taste for seasoning and add more kosher salt and pepper as needed.
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