This easy crock pot recipe features basil pesto, chicken, roast vegetables, and chicken. Serve it with pasta for a healthy and tasty dinner that takes just minutes to prepare.
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In my life-before-kids I worked in the business world. While I don't miss working in an office all day, I do miss my colleagues from those days… and I definitely miss the catered lunches.
What a luxury to have meals made by someone else!
My favorite meals were from a local Italian restaurant. The simple but delicious menu featured ciabatta bread sandwiches with trays of roasted Italian vegetables.
The vegetables, oh the vegetables! There were peppers, zucchini, yellow squash, and mushroom roasted with a bit of olive oil and basil. The flavors were amazing, I’m still dreaming about them 10 years later!
Roast Vegetables in the Crock Pot
I’ve recreated the roasted vegetable with basil flavor in this easy crock pot meal featuring chicken and pasta. You simply add chicken, pesto and vegetables and toss is pasta before serving.
Don't worry, the vegetables do not turn into piles of mush! The secret to this tasty recipe is in the layering of ingredients. The chicken is at the bottom of the crock pot where it gets the most cooking heat followed by the onions, and the rest of the vegetables. Keeping the squash, peppers and mushrooms on the top means they get steamed, but not cooked to death.
Throw and Go Crock Pot Recipes
I affectionately refer to this type of crock pot recipes as throw and go or dump and go. These recipes require no browning and no sauteing… you simply add the ingredients to the slow cooker and forget about it until dinner.
I boil whole wheat rotini noodles to serve with the chicken and vegetables after we get home from car pool and sports practice. Toss the noodles with a bit of pesto, toss in the vegetables, top with sliced chicken and you have the perfect dinner.
Dinner Supplies
I love dishes and kitchenware, I wanted to share some of my favorites with you:
- Crock Pot – My current slow cooker is a Crock-Pot 7-qt. Slow Cooker with a lovely chevron pattern. I have a Wi-Fi Operated Crock Pot on my wishlist!
- White Dishes – My sold white dishes are from Pier One imports. They have been replaced by these white dishes and these dot rim dishes.
- Napkins– I purchase my blue linen napkins on sale at Williams Sonoma.
- 1/2-3/4 cup basil pesto
- 4 chicken breasts (thawed)
- 1.5 cups zucchini (cut into 1/2 inch slices)
- 1 cup yellow squash (cut into 1/2 inch slices)
- 1 cup grape tomatoes (halved)
- 1 cup red onion (about 1 small, cut into 1 inch slices)
- 1 green pepper (cut into 1 inch slices)
- 1 yellow peppers (cut into 1 inch slices)
- 8 ounces white mushrooms (quartered)
- 1 lb whole wheat rotini
Lightly grease crock pot with olive oil for easier clean-up, if desired. Thickly slice vegetables so they cook slowly.
- Lay chicken breast in bottom of crock pot and top with 1 tablespoon of basil pesto each.
Top chicken with onions.
- Layer vegetables on top of onions.
Cook on low for 7-8 hours or high for 4-5 hours.*
Check to make sure chicken in done. (There should be no visible pink, internal temperature should be 165° Fahrenheit/75° Celsius.) Turn crock pot to "warm" setting.
Cook noodles according to package directions (in pan on stove top) and drain.
- Turn off crock pot and remove chicken, slice into 1/2 inch slices.
Drain extra liquid in crock pot off of the vegetables and discard.
- Toss vegetables, pasta, and remaining pesto(4 tbsp-1/2 cup) together. (I combine everything in the crock pot that is turned off.)
Serve chicken on a bed of noodles and vegetables. (Serve with extra pesto and grated Parmesan cheese if desired.)
*Each slow cooker tends to cook at a slightly different speed. Watch new recipes closely the first time to find out exactly how long they take to cook to your liking. You should adjust all crock pot recipes for your slow or fast slow cooker.
More Easy Crock Pot Recipes
I love crock pot dinners that require little to no prep. They are perfect for busy days and help keep healthy eating on track. Try these other easy crock pot recipes that are sure to become family favorites:
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Looks delicious! Can’t wait to try it…small note though, in #1 on instructions there is a misspelling I thought you may want to correct. ????
Thanks Jill! I appreciate the edit! 🙂
I’m making this dish for the first time. Do you toss the Noodles in the pesto too? Maybe I’m step 7 with the veggies?
It’s about to come out of the crockpot. I’m excited to try something different. We mostly have Mexican dishes with chicken in the crockpot.
Cook the noodles and then toss them with the vegetables just before serving. You can add extra pesto to the noodles if desire, my people love pesto so I add a bit extra. Hope you enjoy!
This DID turn to mush after 4 hours on high. A lititle bummed 🙁
Sorry Sarah, this is where crockpot cooking becomes a little of an art form. Each slow cooker tends to cook at a different speed so I usually watch my recipes closely the first time I make them to ensure good results.
This looks so good. I’ll have to investigate a different sauce, can’t do pesto since it is nut based. But the combination of veggies looks so yummy!
Thanks Kristine! I found a good recipe for nut-free pesto.
Can this be frozen prior to cooking? There are only 3 people in my family, all light eaters. I was thinking instead of halving everything(I haven’t seen half peppers in the grocery store), to go ahead and prep the recipe according to your instructions, and then put half back to be frozen.
I have not tried freezing it, but it should work. Your vegetables will be softer after freezing and cooking but will still taste good.
I was looking for nutritional value on this recipe! Any help on that ..or at least on calories?? I just made this for my family KID APPROVED!!! Only thing I did different was added graded parmesan cheese and they loved that …I also was wondering what you did to the pesto ? Did you add it straight from jar or mix with something?! Great meal can’t wait till we have this again…Next Instead of the pasta I am going to try Spaghetti Squash =)
It’s about 383-430 calories if you divide it into 8 servings (depending on the calories in the pesto you use, mine is 130 calories an ounce). I add the pesto straight from the jar, some to the top of the chicken and some mixed into to cooked noodles. The Parmesan sounds great!
Could frozen veggies work with this recipie?
You could but they might get mushy cooking for a long time in the crock pot. I would probably just heat them in the microwave and add to the crockpot in the last few minutes.
Thanks! This was my question too. I can’t wait to try this!
Hope you enjoy!
I followed the recipe, but after 6 hours on low the chicken was over cooked and mushy and the veggies had pretty much disappeared. We also couldn’t even taste the pesto. Maybe my expectation were too high, but I was really disappointed.
Sorry you were disappointed, Cassie. Crock pot cooking is an art since each slow cooker tends to cook at a different speed. I watch new recipes closely the first time I make them to find out exactly how long they take to cook. If your vegetables disappeared after 6 hours you definitely have a “hotter” slow cooker. For those who like more pesto flavor you can add pesto to taste when you toss the vegetables with the cooked noodles.
Wasn’t able to cook in the crock Pot because I woke up late. lol…. I grilled the chicken first then baked all the ingredients with the grilled chicken in the oven and let me tell you it was the bomb.com! FYI, my daughter is deadly allergic to peanuts and tree nuts. Pine nuts are NOT a peanut or tree nut,it’s a seed. Totally safe for her to eat. Thanks for the recipe. Keep them coming!
I’m so glad to hear that you loved the recipe! Thanks for the information on pine nuts, I had no idea!
Did the chicken came out moist? Chicken breast tend to be dry and it looks so in the final photo. I’m tempted to use chicken thigh instead and I will definitely brown it before putting it in the slow cooker, I think it will taste and look better.
The chicken stays more moist than grilled chicken since it is covered in pesto and slow cooked with liquid from the vegetables. It will dry out if overcooked. If you prefer really moist meat the dark thighs are going to be a better choice for you since they have more fat.
Love love love this recipe… considered trying hummus instead of pesto think it would work?
Hmmm, I’m not sure how it would work, I’ve never cooked with hummus. I think a vinaigrette dressing might work better to give the chicken/vegetables an herb flavor.
Turned into mush after 2.5 hours on high. The chicken is now shredded and soggy! I’m really bummed 🙁
Sorry you were disappointed in the recipe, Kristin. You must have a “hot” slow cooker if the chicken was overcooked after 2.5 hours. As I mention in the recipe, each slow cooker tends to cook at a slightly different speed. You should always watch new recipes closely the first time to find out exactly how long they take to cook to your liking. I adjust all crock pot recipes for my personal cock pot and my taste.
Tried this recipe today. It turned out great. I have a fast cooking crock, so I cooked on low for about 4 hours and it was done. Served it with microwavable brown rice instead of pasta just to limit the amount of ‘cooking’ that I needed to do. 😉
I’m s glad you enjoyed the recipe! The brown rice sounds great too.
I cook with my slow cooker a lot, and am usually really good at finding recipes that are delicious, and knowing how long to really cook things in my slow cooker. This was an exception on both accounts. I let it cook for less than five hours on low and the vegetables are mush, with dry chicken. I’ve now wasted a bunch of food, and have a hungry family to try and feed.
J-Lin, I’m so sorry the recipe did not work for you!