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Crockpot Pesto Chicken and Sweet Potatoes

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Crockpot Pesto Chicken and Sweet Potatoes

5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: chicken, crockpot, gluten-free, pesto, sweet potatoes
Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours 15 minutes
Servings: 4 servings
Calories: 583kcal


  • 4 tablespoon olive oil
  • 3 tablespoon lemon juice
  • 1 clove garlic
  • 2 cup basil, fresh
  • 1/2 cup walnuts, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1 pound chicken breast
  • 1/2 cup Parmesan cheese, grated
  • 4 medium sweet potato

Serve With

  • 4 cup spinach
  • 2 cup lettuce, romaine
  • 2 medium orange


  • In a food processor or blender, combine olive oil, lemon juice, garlic, basil, walnuts, salt, and pepper for the pesto. Add more lemon juice, salt, and/or pepper to taste.
  • Arrange the chicken in the bottom of a large slow cooker. (You can use frozen.)
  • Top with cheese, then pour the pesto evenly over top. Cover with a layer of foil or parchment paper.
  • Scrub sweet potatoes well (leaving the skin on), prick with a fork, and lay them on top of the paper or foil. Cover and cook on low for 6-7 hours or on high for 4-5 hours. (If your chicken is frozen it will take a bit longer.)
  • Use tongs to carefully remove the sweet potatoes as well as the foil or parchment. The steam that comes out will be quite hot; keep small children away!
  • Serve chicken and sweet potatoes alongside a salad of greens and orange wedges, topped with your favorite dressing.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!


Calories: 583kcal | Carbohydrates: 45g | Protein: 36g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 94mg | Sodium: 524mg | Fiber: 10g | Sugar: 7g

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