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Slow-Cooker Pesto Chicken with Vegetables

 0 Ratings
  • Prep Time 15 min
  • Total Time 7 hr 15 min
  • Servings 6

Yes, you can cook a whole chicken in the slow cooker! This easy, pesto-rubbed recipe is quick to prep and tastes delicious.

Stephanie Wise Recipe by Stephanie Wise
March 31, 2015


medium white onion, quartered, sliced
medium russet potatoes, peeled, cubed
whole chicken (3 1/2 to 4 1/2 lb)
cup basil pesto
can (14.5 oz) diced tomatoes, drained
1 1/2
cups chopped zucchini (about 1 medium)
cup pitted kalamata olives


  • 1 In 6-quart oval slow cooker, place onion slices and cubed potatoes.
  • 2 Remove chicken from packaging; remove and discard giblets. Rinse chicken; pat dry. Rub pesto all over chicken including inside cavity. Place chicken over vegetables in slow cooker, leaving 1-inch space around chicken.
  • 3 Cover; cook on Low heat setting 6 hours. Do not remove lid before 6 hours.
  • 4 After 6 hours, add tomatoes, zucchini and olives to slow cooker. Cover; cook on Low heat setting 30 minutes to 1 hour longer or until zucchini is tender and instant-read thermometer inserted in thickest part of chicken thigh muscle and not touching bone reads at least 165°F (legs should move easily when lifted or twisted).
  • 5 Set oven control to broil. Carefully transfer chicken to roasting pan. Broil 5 minutes or until skin is golden brown and crisp. Let chicken rest 5 minutes before serving with vegetables.

Expert Tips

Toss the vegetables with Italian seasoning before placing in the slow cooker for extra flavor.

When cooking a whole chicken in the slow cooker, do not tie the legs.

Nutrition Information

No nutrition information available for this recipe.

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