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Crockpot Pesto Tomato Chicken
Rachel Kim

Crockpot Pesto Tomato Chicken

Chicken breasts cook over tomatoes and white beans, while pesto is stirred in at dinner so its basil flavor remains bright. The beans make the pan a full meal without extending the chicken's time. Check early and remove individual breasts as they reach temperature.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 2 cans cannellini beans 15 ounces each, rinsed
  • 1 can diced tomatoes 28 ounces, drained
  • 1 cup low-sodium chicken broth
  • 3 garlic cloves minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup basil pesto
  • 1/2 cup grated Parmesan

Method
 

  1. Put beans and tomatoes in a slow cooker and lay chicken over them. Add broth, garlic, salt and pepper.
  2. Cover and cook on low for 3 1/2 to 4 hours.
  3. Remove each breast when its center reaches 165°F and rest it 5 minutes.
  4. Stir pesto and Parmesan into the beans, slice the chicken and return it briefly to the sauce.