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Tuscan Chicken in a Pesto Wine Sauce

Video Title: How to make: Tuscan Chicken in a Pesto Wine Sauce
Video Duration: 0:42
A five ingredient wonder using pantry staples – perfect for those times you don’t want to make a trip to the grocery store to produce a fine dinner.
Serves: 4
Prep Time: 10 min
Cook Time: 2 hours


8 skinless boneless chicken thighs
4 skinless boneless breasts
1 cup white wine
½ cup kalamata olives
⅓ cup sliced sun-dried tomatoes in oil or half of 210 mL jar
2 tbsp pesto

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Slice thighs in half and breasts in quarters. For pieces much thicker than others, slash partway into the thickest section, then open book-fashion. Turn slow cooker to high for cooking 2 hours or low to cook 4 hours.

  2. Add wine to slow cooker and stir in remaining ingredients. Stir in chicken. Push pieces into the liquid. Cover and cook on high 2 to 2½ hours or on low for 4 to 5 hours until chicken reaches 165°F (74°C). Taste sauce and stir in more pesto if needed. Marvelous served in wide shallow bowls over mashed potatoes, rice or pasta. Garnish with chopped fresh basil, parsley or sliced green onions.

Nutrition Info

Per serving Amount
Protein46 g
Fat22 g
Saturated Fat4 g
Carbohydrate4 g
Fibre2 g
Sugar2 g
Cholesterol192 mg
Sodium848 mg
Per serving % Daily Value
Vitamin A6
Vitamin C26
Vitamin B636
Vitamin B1226