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Slow-Cooker Pesto Chicken with Vegetables

  • Prep 15 min
  • Total 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. MORE + LESS -


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


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  • 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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