Set-and-forget slow cooker pesto chicken pasta with just 10 minutes of prep, 40g of protein per serving, and 550 calories.
You guys know that I'm absolutely obsessed with high protein slow cooker recipes to help get through the weeknight grind. But many high-protein pastas I've tried have met their demise in my slow cooker, until now. I actually found a pasta (not sponsored, just excited) that I can cook right in the slow cooker, and I'm obsessed.
I've made this for dinner six times already, can't stop, won't stop. As a mom, I appreciate how easy it is to get dinner on the table with this recipe. As a Dietitian mom, I appreciate how nutritious it is; we've got protein, vegetables, and flavor all for the win. Let me know if you try it!
Ingredients for Slow Cooker Pesto Chicken Pasta
Jarred Pesto Quick Tip
I used the refrigerated jarred pesto from Costco. But you're in luck, because if you have a favorite pesto sauce you want to whip up, you can do that. I have a few pesto recipes here at HH, including my Skinny Pesto, Walnut Pesto, and Arugula Pesto, if you are looking for something new to try. However, if you prefer the convenience of using a jarred pesto, as I did, here are my recommendations.
First, taste your jarred pesto; we all know they vary widely by brand. If you don't love the one you bought, here are some suggestions to help bring it back to life:
- too sharp/peppery, then add ½ -1tsp lemon.
- too salty, balance with added water.
- too oily, extra parmesan will do the trick.
- not enough flavor, add a pinch of red pepper or more salt.
- not rich enough, you can add cream/half and half at the end.
Use A Mix Of Chicken Breast and Thighs
One of my best hacks for achieving the optimal flavor and texture profile when using a slow cooker is to use a mix of boneless, skinless chicken breasts and boneless, skinless chicken thighs. Chicken thighs are naturally higher in fat, which means they stay juicy, tender, and shreddable even with long slow-cooking times. Chicken breasts are a lean protein source that benefits from the extra fat and moisture of the chicken thighs, essentially self-basting and creating a tender result instead of a stringy one.
Can you use just chicken breast or chicken thighs? Absolutely, either will work, but combining gives you the best flavor and texture profile.
Chicken Broth
I used unsalted chicken broth in this recipe. I would avoid using salted because pesto sauce is typically very salty. Chicken broth does add a richer flavor, but water is also acceptable in a pinch. I know that I don't usually keep low-sodium or unsalted broth on hand, so if that's the case for you, too, then just use water!
High Protein Pasta
I finally found a high-protein pasta that didn't become mush in the slow cooker! The pasta I used for this recipe is called Brami, and I found it at Costco. It's high in protein and holds its shape exceptionally well in the slow cooker; however, it's not gluten-free or as low in net carbs as the chickpea pastas I usually prefer. But I loved the texture and the convenience of cooking the pasta in the slow cooker. I checked it at the 10-minute mark, then every 5 minutes after that. Mine took exactly 20 minutes to cook. You want to cook until al dente, then start adding back your chicken, followed by your spinach and cheese.
However, if you want to use a gluten-free or chickpea pasta, Most gluten-free pastas don't hold up well in the slow cooker. I suggest using only ½ cup of broth in the slow cooker with the chicken and cooking the pasta al dente on the stove. Then, add it to the slow cooker after you've chopped the chicken for the best results.
Pro Tips and FAQs
Broil the Final Product
Did you know that most slow cooker bases (the ceramic part, not the electric base) are oven-friendly? Check your exact slow cooker to be sure, but spreading the cheese over the top and then broiling to perfection gave this an oven-baked casserole feel with the convenience of the slow cooker. Highly recommend this little extra finishing step!
How to avoid mushy pasta in the slow cooker?
The best way to avoid mushy pasta in the slow cooker is to use a high-gluten pasta like Brami or Barilla Protein Plus. Avoid using gluten-free or chickpea pasta directly in the slow cooker as the starch breaks down quickly, and it becomes mushy. Regular pasta usually works too, but the cooking time will be quicker, and it will need more checks. Additionally, the shape of the pasta is important; short pasta, such as penne, rotini, and elbow macaroni, works best. Avoid delicate pastas such as noodles like spaghetti, bow ties, or other shapes.
Can this recipe be made dairy-free?
For a dairy-free version, utilize dairy-free pesto and swap the cheese with dairy-free cheese, or just skip it.
Variations for Slow Cooker Chicken Pesto Pasta
- For a fiber boost, try adding a can of white beans or chickpeas when you add the spinach.
- For a flavor boost, try adding a ¼ cup of sun-dried tomatoes and marinated artichokes to the spinach.
- Turn up the heat by adding a tablespoon of calabrian chili paste or a pinch of red pepper flakes.
Slow Cooker Pesto Chicken Pasta
Equipment
Ingredients
- 1 ¾ cups unsalted chicken broth
- 1 cup pesto sauce (divided)
- 1.5lbs boneless skinless chicken thighs
- 1.5lbs boneless skinless chicken breast
- 8 ounces Brami high protein pasta (dry) see notes on pasta selection
- 3 cups spinach
- ½ cup shredded mozzarella
Instructions
- Pour the chicken broth into the bottom of the slow cooker. Nestle the chicken thighs and chicken breasts into the broth. Top the chicken with ½ cup pesto sauce.
- Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours, until the chicken is tender and easily shreddable. Note: If you want more chunky chicken then shredded, you'll want less cooking time. Just make sure it reaches internal temp of 165F.
- Remove the chicken and set chicken aside. Pour the dry high-protein pasta directly into the slow cooker. Make sure most of it is submerged in liquid. Cover and cook on HIGH for 15–25 minutes, stirring once halfway through, until the pasta is cooked al dente. Check every five minutes after 15 minutes. While pasta is cooking, shred or chop chicken.
- Add chicken back in and ½ cup pesto sauce. Add the spinach and gently fold it in until wilted and evenly distributed.
- Sprinkle the shredded mozzarella evenly over the top of the pasta mixture. Place the slow cooker insert (ceramic only—avoid broiling metal inserts) under the broiler on HIGH for 3–5 minutes, or until the cheese is melted, bubbly, and lightly golden.If your insert is not broiler-safe, transfer the mixture to a baking dish before broiling or skip the broiling and simply replace the lid on the slow cooker until the cheese melts. Scoop and serve hot. Garnish with fresh basil or extra pesto if desired.
Notes
Nutrition
What to Serve With Slow Cooker Pesto Chicken Pasta
This meal is really a one-shot deal; you can serve it as is because it hits all the right buckets, including protein, carb, fat, and veggie. However, if you want to jazz it up a little bit, here are some suggestions:
- A bright green salad with tomatoes to add some color to the green! I love an arugula or kale salad here as the strong flavors complement the lemony herby pasta dish so well. A simple dressing of oil and lemon juice or balsamic vinegar will do the trick!
- Any green vegetable side, such as roasted broccoli or air-fried asparagus, would pair nicely with this meal! This helps to meet veggie goals and makes the meal extra filling!
- You can't go wrong with something like garlic bread or toast with any pasta dish, including this one!
You May Also Like:
- Love one-pan meals with pesto? Try my gnocchi and shrimp with pesto meal.
- Want a lower-carb alternative? My Skinny Pesto Spaghetti Squash with Chicken Sausage can be made with jarred pesto or my Skinny Pesto.
- Love high-protein slow cooker meals? Check out my high-protein slow-cooker recipe list!
Recipe Index
Kelli Shallal MPH RD says
We loved it!
Megan says
Can't wait to try this!! I may swap sauce though!