Slow Cooker Chicken Pesto Soup (5 Ingredients, Creamy & Easy)
If you’re craving a cozy, low-effort dinner that tastes like it simmered all day, this slow cooker chicken pesto soup is about to become your new favorite. Made with just 5 simple ingredients, this easy crockpot chicken pesto soup is creamy, comforting, and packed with fresh basil pesto flavor in every spoonful.
This is one of those easy slow cooker recipes you’ll keep coming back to on busy days. Just add everything to your crockpot, set it, and let it do all the work. You’ll come back to a warm, hearty chicken soup that’s perfect for weeknight dinners, meal prep, or when you just want something comforting without the hassle. It’s truly a dump-and-go crockpot meal with minimal prep and big flavor.
What makes this creamy chicken pesto soup so special is how a handful of ingredients can create something so rich and satisfying. Tender shredded chicken, a creamy, flavorful broth, and herby pesto come together in a way that feels both light and indulgent. If you love simple chicken soup recipes with a twist, this one is easy, cozy, and full of flavor.
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Why You Will Love This Recipe
Here’s why this slow cooker chicken pesto soup is on repeat in my kitchen:
- Only 5 ingredients: simple, budget-friendly, and perfect when you want an easy dinner without a long grocery list
- Easy to make: just add everything to the slow cooker and let it do the work. Minimal prep, no babysitting, and dinner is ready when you are
- Great for meal prep: this crockpot chicken soup stores well and tastes even better the next day
- Versatile and customizable: add pasta, rice, or veggies, or keep it low carb
- Family-friendly: mild, creamy, and a great way to switch up your usual chicken soup recipes
Ingredients
- Boneless Chicken Breast
- Pesto
- Chicken Broth
- Fresh Spinach
- Pasta (rotini or penne)
- Seasonings: Salt
See recipe card for quantities…
Instructions
1. Add to slow cooker
- Place the chicken breasts, pesto, and chicken broth into your slow cooker. Give it a quick stir to combine.
2. Cook until tender:
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
3. Shred the chicken:
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the soup.
4. Add pasta:
- Stir in the uncooked short pasta (like rotini or penne). Cover and cook on high for 20–25 minutes, or until the pasta is tender.
5. Add spinach:
- Once the pasta is cooked, stir in the spinach and salt. Let it sit for another 5–10 minutes until the spinach wilts.
6. Serve:
- Taste and adjust seasoning if needed, then serve warm. Enjoy your creamy, cozy slow cooker chicken pesto soup!
Scroll all the way down for the full recipe card!
Substitutions
- Chicken Breast: You can swap for boneless chicken thighs for a juicier, more flavorful soup. You can also use rotisserie chicken (add at the end since it is already cooked).
- Pesto: Use classic basil pesto, or try sun dried tomato pesto for a richer, deeper flavor.
- Chicken Broth: Vegetable broth works as a substitute, or use low sodium broth if you want to control the salt level.
- Pasta: Any short pasta works (penne, rotini, shells). You can also swap for gluten free pasta or even orzo for a softer texture.
- Spinach: Kale is a great alternative (just cook it a little longer to soften), or use frozen spinach (thawed and drained well).
Equipment
- Slow Cooker (Crockpot)
- Cutting Board
- Two Forks (for shredding chicken) or Knife
- Wooden Spoon and Spatula
Storage
Store any leftover slow cooker chicken pesto soup in an airtight container in the refrigerator for up to 3–4 days. The pasta will continue to absorb some of the broth as it sits, so you may want to add a splash of chicken broth when reheating to loosen it up.
To reheat, warm it on the stovetop over medium heat or in the microwave until heated through, stirring occasionally for even warming.
Freezing is possible, but keep in mind the pasta texture may become softer after thawing. For best results, you can freeze the soup without the pasta and add freshly cooked pasta when serving.
Recipe Tips
FAQ
Can I use uncooked pasta in slow cooker chicken pesto soup?
Yes, you can add uncooked short pasta directly to the slow cooker. Just cook it at the end until tender (see full recipe for instructions).
Can I make chicken pesto soup in a crockpot ahead of time?
Yes, this slow cooker chicken pesto soup is great for meal prep. Store it in the fridge for 3–4 days and reheat with a splash of broth if needed.
Can I freeze chicken pesto soup?
Yes, but for best texture, freeze it without the pasta. Add freshly cooked pasta when reheating.
What pasta works best for chicken pesto soup?
Short pasta like rotini, penne, or shells works best because it holds up well in the broth and absorbs flavor.
Can I make this soup dairy-free?
Yes, just use a dairy-free pesto and make sure your broth is dairy-free. The soup is still creamy and flavorful without added dairy.
Related
Pairing
This slow cooker chicken pesto soup is cozy and filling on its own, but it also pairs really well with simple sides that help turn it into a complete meal.
Serve it with warm, crusty bread or garlic bread to soak up the creamy pesto broth. A light side salad like a simple green salad or cucumber tomato salad also balances the richness of the soup perfectly. If you want something a little more filling, pair it with a grilled cheese sandwich or a slice of cheesy toast for the ultimate comfort food combo.
Slow Cooker Chicken Pesto Soup (5 Ingredients, Creamy & Easy)
Equipment
- Slow Cooker
Ingredients
- 1 pound chicken breast
- 1 cup pesto
- 8 cups chicken broth
- 2 handfuls spinach about 2 cups, tightly packed
- 7 oz short pasta like rotini or penne
- ½ tsp salt
Instructions
- Place the chicken breasts, pesto, and chicken broth into your slow cooker. Give it a quick stir to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the soup.
- Stir in the uncooked short pasta (like rotini or penne). Cover and cook on high for 20–25 minutes, or until the pasta is tender.
- Once the pasta is cooked, stir in the spinach and salt. Let it sit for another 5–10 minutes until the spinach wilts.
- Taste and adjust seasoning if needed, then serve warm. Enjoy your creamy, cozy slow cooker chicken pesto soup!
Notes
- Use rotisserie chicken for a quicker version, add it at the end instead of slow cooking.
- Taste before serving since pesto and broth may already be salty.
- Add spinach at the end so it stays fresh and perfectly wilted.
- For a thicker soup, reduce broth slightly or add a splash of cream at the end.
Food Safety
- Don’t leave chicken or marinade out for more than 1–2 hours.
- Cook chicken to 74°C (165°F) using a Meat Thermometer.
- Don’t reuse raw marinade unless boiled first.
- Wash hands, knives, and cutting boards after handling raw chicken.
Follow safe storage and handling tips from USDA.
