Crock Pot Chicken Pesto Mozzarella

This Crock Pot Chicken Pesto Mozzarella is a tender and cheesy recipe, which uses jarred pesto sauce and fresh mozzarella cheese. It’s a no-fuss take on the classic, ready in about 5 hours and 10 minutes.

Crock Pot Chicken Pesto Mozzarella Ingredients

• 4 chicken breasts
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 jar pesto sauce (8 oz jar)
• ¼ cup butter
• 7 oz mozzarella cheese (sliced)

How To Make Crock Pot Chicken Pesto Mozzarella

1. Add chicken to slow cooker: Place the chicken breasts at the bottom of a 6-quart slow cooker.
2. Season the chicken: Sprinkle salt and pepper evenly over the chicken.
3. Top with pesto and butter: Spread the pesto sauce over the chicken, then place the butter on top.
4. Slow cook the chicken: Cook on low for 5–7 hours or on high for 2.5–3.5 hours, until the internal temperature reaches 165°F.
5. Add mozzarella: About 15 minutes before serving, top each chicken breast with sliced mozzarella. Cover and cook until melted.
6. Serve warm: Once the cheese is melted, serve immediately while hot.

Recipe Tips

• Can I use chicken thighs instead of breasts? Yes, boneless chicken thighs work just as well and stay juicy in the crock pot.
• How to keep chicken from drying out: Use the low setting and avoid overcooking. Check doneness at the 5-hour mark.
• Best store-bought pesto to use: Choose a high-quality refrigerated or jarred pesto with visible basil and pine nuts.
• When to add cheese for best melt: Add mozzarella in the last 15 minutes to ensure it melts perfectly without getting rubbery.
• What size slow cooker is best? A 6-quart slow cooker fits 4 chicken breasts comfortably without overcrowding.

What To Serve With Crock Pot Chicken Pesto Mozzarella

This cheesy pesto chicken pairs perfectly with:

• Garlic mashed potatoes
• Steamed green beans
• Buttered pasta or orzo
• Roasted cherry tomatoes
• Crusty Italian bread

How To Store Crock Pot Chicken Pesto Mozzarella

Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.

Freeze: You can freeze cooked chicken and pesto (without the cheese) for up to 3 months. Add fresh mozzarella after reheating.

Chicken Pesto Mozzarella Nutrition Facts

• Calories: 673
• Carbohydrates: 5g
• Protein: 61g
• Fat: 44g
• Saturated Fat: 18g
• Cholesterol: 218mg
• Sodium: 1643mg
• Fiber: 1g
• Sugar: 2g
• Calcium: 335mg
• Iron: 1mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this with frozen chicken?
No, it’s safest to use thawed chicken in a slow cooker to ensure even cooking.

How do I know when the chicken is done?
Use a meat thermometer—chicken should reach 165°F internally.

Can I use shredded cheese instead of sliced mozzarella?
Yes, shredded mozzarella melts faster and is a fine alternative.

Why is my chicken tough?
Overcooking can cause dryness. Always check doneness early when using the high setting.

Can I prep this the night before?
Yes, assemble everything in the slow cooker insert and refrigerate overnight. Start cooking in the morning.

Try More Recipes:

• Crock Pot Chicken Paprikash
• Crock Pot Chicken Pad Thai
• Crock Pot Chicken Marbella

Crock Pot Chicken Pesto Mozzarella

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

5

hours 

Calories

673

kcal

A cheesy, tender crock pot chicken recipe made with pesto and fresh mozzarella for a simple and satisfying dinner.

Ingredients

• 4 chicken breasts
  

• 1 teaspoon salt
  

• ½ teaspoon pepper
  

• 1 jar pesto sauce (8 oz jar)
  

• ¼ cup butter
  

• 7 oz mozzarella cheese (sliced)

Directions

• Place chicken breasts in the bottom of a 6-quart slow cooker.
  
• Season with salt and pepper.
  
• Spread pesto sauce over the chicken and place butter on top.
  
• Cook on low for 5–7 hours or high for 2.5–3.5 hours until chicken is done.
  
• 15 minutes before serving, top with mozzarella slices and cover.
  
• Cook until cheese is melted and serve warm.