Slow Cooker Creamy Pesto Chicken and Rice
This amazing creamy pesto chicken and rice dish is a one-pot wonder. It is a super easy toss-and-go recipe filled with tender, juicy chicken, parmesan cheese and delicious pesto flavor.
Servings: 6 servings
Calories: 820kcal
Equipment
- cutting board and knife
- measuring cups and spoons
Ingredients
- 6 boneless, skinless chicken thighs Cut into bite sized chunks (about 1½ - 2 lbs)
- 12 oz pesto homemade or store bought
- 8 oz cream cheese block, cut into cubes
- ½ parmesan cheese grated, plus more for topping
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 16 oz microwavable rice 2 packages. Can also use homemade or frozen rice
- red pepper flakes, to taste optional
Instructions
- grease slow cooker with non-stick cooking spray or oil
- add 6 boneless, skinless chicken thighs , 12 oz pesto, 8 oz cream cheese, ½ parmesan cheese, 2 teaspoon garlic powder, and 1 teaspoon onion powder to slow cooker and stir to combine
- cover and cook on low for 3-4 hours, or until chicken pieces reach an internal temperature of 165℉
- stir in 16 oz microwavable rice and cook until rice is fully cooked through. Make sure to either break apart the rice while it is in the package or to use a wooden spoon to break it apart once it is in your slow cooker.
- taste test and add in salt and pepper to taste, if needed
- top with additional parmesan cheese and red pepper flakes, to taste (if desired)
Video
Notes
To make this into a full meal, 15 - 30 minutes prior to serving add a sheet of foil or parchment paper on top of your chicken and rice mixture. Add cleaned and trimmed green beans on top, cover and cook until beans are ready to serve.
Nutrition
Calories: 820kcal | Carbohydrates: 67g | Protein: 28g | Fat: 48g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 152mg | Sodium: 598mg | Potassium: 384mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1430IU | Vitamin C: 0.1mg | Calcium: 136mg | Iron: 2mg
