Crockpot Pesto Chicken

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Prepare for a busy week with this delicious Crockpot Pesto Chicken recipe by @ashleysweeneyrd.

Prep Time: 15 minutes
Total Time: 4-6 hours


  • 4 large chicken breasts
  • ¼ large cucumber, peeled and diced
  • 1 bag of Ancient Harvest Ready-to-Heat, Sea Salt

For the pesto:

  • ⅔ cup olive oil
  • ⅔ cup packed basil
  • ⅓ cup shelled pistachios
  • 1 clove garlic
  • 1 Tbs lemon juice
  • ⅛ teaspoon sea salt



  1. Combine all ingredients in a food processor or high-speed blender until smooth.
  2. Reserve 3 Tbs of the pesto for the quinoa.
  3. Refrigerate until ready to use.

Crockpot Pesto Chicken:

  • Score the chicken breasts by using a sharp knife, make shallow parallel cuts in the chicken, about ½ inch apart. It allows the chicken to get more flavorful.
  • Pour all but 3 Tbs of the pesto over the chicken in the crockpot. 
  • Put on low for 6 to 8 hours or high for 4 to 6 hours.
  • When ready to serve, slice or shred the chicken, pouring the juice from the crockpot over the meat.
  • Prepare the heat-and serve quinoa according to the instructions.
  • Pour the quinoa into a bowl with the 3 Tbs of pesto and diced cucumbers. Mix well.
  • Serve the chicken and quinoa together!
  • Enjoy!
Servings: 6