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Slow-Cooker Pesto Chicken with Vegetables
Slow-Cooker Pesto Chicken with Vegetables
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Prep Time:
15 minutes
Total Time:
7 hours 15 minutes
Slow cooker whole chicken with pesto rub: easy, delicious, and quick prep.
Ingredients:
  • 1 medium white onion, quartered, sliced
  • 2 medium russet potatoes, peeled, cubed
  • 1 whole chicken (3 1/2 to 4 1/2 lb)
  • 1/4 cup basil pesto
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 1/2 cups chopped zucchini (about 1 medium)
  • 1/2 cup pitted kalamata olives
Instructions:
  • Layer onion slices and cubed potatoes in a 6-quart oval slow cooker.
  • Unwrap the chicken and remove the giblets. Rinse the chicken and pat it dry. Massage pesto all over the chicken, inside and out. Set the chicken on top of the vegetables in the slow cooker, ensuring there is a 1-inch space around it.
  • Cover the pot and simmer on the Low heat setting for 6 hours without lifting the lid before the time is up.
  • After 6 hours, gently introduce tomatoes, zucchini, and olives to the slow cooker, ensuring they are evenly distributed. Cover the cooker and continue to cook on Low heat for an additional 30 minutes to 1 hour until the zucchini reaches desired tenderness and the chicken registers at least 165°F on an instant-read thermometer, ensuring the legs are easy to move when lifted or twisted.
  • Preheat broil setting on oven. Place chicken in roasting pan. Broil for 5 minutes until skin is golden brown and crisp. Rest chicken for 5 minutes before serving with vegetables.

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