3-Ingredient Slow Cooker Pesto Chicken Zucchini Noodles is one of the easiest grain-free, gluten-free and low carb recipes to make all summer long!
I don’t know about you, but I give my slow cooker a workout all summer long. I can’t bear to turn on the oven in the summer, so slow-cooked meals are my go-to. Plus, they’re just so easy to make!
This 3-Ingredient Slow Cooker Pesto Chicken with Zucchini Noodles is a recipe I’ve been making on rotation since college. It’s almost TOO simple to make – I contemplating not even posting the recipe.
But, I love it so much that I wanted to share how you can have a grain-free and healthy meal with such little effort.
All you have to do to nail this recipe is place the ingredients in your slow cooker and it does all the work for you.
This shredded pesto chicken makes great leftovers as well – I store the chicken in my refrigerator in this glass food storage and sauté the zucchini noodles as I eat them during the week. (Here’s a link to the spiralizer I love).
I hope you love this recipe for 3-Ingredient Slow Cooker Pesto Chicken with Zucchini Noodles as much as I love making it.
Save RecipeIngredients
- 3 pounds boneless skinless chicken breast or thighs
- 1 (6.25 ounce) jar pesto (a little less than 1 cup)
- Salt and pepper
- 2 zucchini
- 1 teaspoon olive oil
Instructions
- Arrange chicken in an even layer in your slow cooker. Spread about 3/4 of the pesto on top. Refrigerate remaining pesto.
- Cook on LOW for about 4 hours or until chicken is cooked through. Shred with two forks, and stir in the remaining pesto.
- Spiralize both zucchini. Sautee zucchini in olive oil until cooked al dente - about 4-6 minutes.
- Serve chicken over zucchini noodles. Enjoy!
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