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A square photo of a slow cooker with Tuscan chicken being scooped out of it.

Slow Cooker Tuscan Chicken With Pesto Cream

Andréa
Slow cooker Tuscan chicken with pesto cream—no stirring, silky mascarpone-Parmesan finish, sun-dried tomatoes and green beans. Easy weeknight.
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Course Dinner
Cuisine European, Italian, Mediterranean
Servings 4 persons
Calories 776 kcal

Ingredients
 

  • 1 onion finely chopped
  • 4 cloves garlic squeezed or chopped finely
  • 3 ½ oz. sun dried tomatoes drained and sliced
  • 14 oz. green beans frozen
  • 1 tablespoon Italian herb mix
  • ¾ cup heavy cream
  • ⅓ cup chicken stock
  • 1.1 pound chicken breast cut in thick strips
  • ½ cup green pesto
  • ⅔ cup mascarpone cheese
  • ⅔ cup Parmesan cheese finely grated, plus extra to serve
  • salt and pepper

Ingredients you need per step are listed below the step in Italic

Instructions
 

  • Add onion, garlic and sun-dried tomatoes to the slow cooker.
    1 onion, 4 cloves garlic, 3 ½ oz. sun dried tomatoes
  • Sprinkle Italian seasoning on top and add the green beans..
    1 tablespoon Italian herb mix, 14 oz. green beans
  • Pour in chicken stock and heavy cream.
    ¾ cup heavy cream, ⅓ cup chicken stock
  • Place chicken strips on top of the base.
    1.1 pound chicken breast
  • Spoon pesto over the chicken.
    ½ cup green pesto
  • Cover with the lid.
  • Cook 2½–3 hours on LOW or 1½ hours on HIGH. Do not stir.
  • Stir in mascarpone and Parmesan cheese until melted and smooth.
    ⅔ cup mascarpone cheese, ⅔ cup Parmesan cheese
  • Taste and adjust with pepper (and a touch of salt only if needed).
    salt and pepper
  • Serve right away with extra Parmesan.

NOTES

1. Layer, lid, leave it. Base layer first, chicken on top, pesto over the chicken. Don’t stir while it cooks.
2. Finish at the end. Mascarpone and Parmesan go in after cooking for a smooth sauce.
3. Salt last. Pesto and Parmesan are salty. Taste after the cheese goes in.
4. Too thin? LOW 10–15 minutes longer, without the lid to reduce.
5. Too thick? Stir in a small splash of hot stock.
6. Make-ahead Assemble ahead, refrigerate up to 8 hours. Cook when ready. 
7. Storage
  • Fridge: 2–3 days, airtight.
  • Reheat: gently, do not boil. Too thick? Add a splash of stock. Too loose? Simmer briefly to reduce.

Nutrition

Calories: 776kcal | Carbohydrates: 31g | Protein: 44g | Fat: 54g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 184mg | Sodium: 806mg | Fiber: 7g | Sugar: 17g | Vitamin A: 2926IU | Vitamin C: 27mg | Iron: 5mg
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