04/06/2026
🍅🍗 Creamy Red Pesto Chicken Rice Crock Pot
CBF Rating: ⭐⭐⭐⭐⭐ (5/5 – Stupidly Low Effort)
Serves: 4
Nutrition (per serve)
~505 cal | ~49g protein | ~14g fat | ~43g carbs | ~5g fibre
Ingredients
🍚 180 g uncooked basmati rice (~1 cup)
🧀 80 g parmesan (~1 cup finely grated)
🍗 640 g chicken breast, diced (~4 cups)
🍅 120 g sun-dried tomatoes, sliced (~½ cup)
🫑 320 g capsicum/peppers, chopped (~2 cups)
🍅 480 g tomatoes, chopped (~3 cups)
🌿 80 g red pesto (~¼ cup)
🧀 80 g light cream cheese (~⅓ cup)
🥣 720 ml chicken broth (~3 cups)
🧂 Salt & pepper to taste
🌶️ Optional: chilli flakes, garlic powder, Italian herbs
Method
1. Lightly spray the inside of your slow cooker.
2. Add the rice, chicken, tomatoes, capsicum, sun-dried tomatoes, pesto, cream cheese and chicken broth.
3. Stir thoroughly until the pesto and cream cheese are evenly distributed.
4. Season with salt, pepper and any optional herbs or spices.
5. Cook on LOW for 3½–4½ hours or HIGH for 2–2½ hours, until the rice is tender and the chicken is cooked through.
6. Stir through half of the parmesan during the final 15 minutes of cooking.
7. Sprinkle over the remaining parmesan just before serving.
8. Allow to sit for 5 minutes before serving to thicken slightly.
Credit: Inspired by