Crockpot Pesto Chicken & Mozzarella Frittata | Kevin Wagonfoot
I’ll be honest—I’m not the type to spend my morning hovering over a hot stove, flipping eggs like some kind of short-order cook. So when I discovered you could throw a frittata together in the crockpot and walk away? Game changer. This pesto chicken and mozzarella number has become my go-to when I want something that looks fancier than it actually is.
The beauty here is that your crockpot does the heavy lifting while you tackle whatever else needs doing. By the time you come back, you’ve got a golden, cheesy, herb-loaded masterpiece that tastes like you spent an hour in the kitchen. Spoiler alert: you didn’t.
Why This Works for Keto
If you’re keeping carbs low, frittatas are your best friend—they’re basically eggs, cheese, and good fats all hanging out together. The pesto brings serious flavor without any sugar sneaking in, and the slow, gentle heat of the crockpot keeps everything tender and moist instead of rubbery. You’re getting a complete protein-rich meal that fits perfectly into keto macros without any of the fussing.
From the cookbook
Keto Slow Cooker Cookbook for Beginners
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Crockpot Pesto Chicken & Mozzarella Frittata
This Crockpot Pesto Chicken & Mozzarella Frittata is a delightful and easy way to enjoy a wholesome meal with minimal effort. Packed with flavor from pesto and mozzarella, this dish is perfect for any
Ingredients
- 1 lb chicken breast, diced
- 1 cup pesto sauce
- 6 large eggs
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup diced bell peppers
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- In a bowl, mix the diced chicken breast with the pesto sauce until well coated.
- In a separate bowl, whisk together the eggs, heavy cream, salt, pepper, and garlic powder.
- Add the bell peppers and half of the mozzarella cheese to the egg mixture, stirring to combine.
- In the slow cooker, place the chicken and pesto mixture evenly at the bottom.
- Pour the egg mixture over the chicken, ensuring it's evenly distributed.
- Top with the remaining mozzarella cheese.
- Cover and cook on low for 4 hours, or until the eggs are set.
- Once cooked, slice and serve warm.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Let your crockpot heat up for a few minutes before you add the egg mixture—it helps everything cook more evenly from the start.
- Don't open that lid constantly. I know the temptation is real, but every peek adds cooking time. Trust the process.
- If your frittata still looks a little jiggly in the center after cooking, let it sit in the crockpot with the heat off for another 5-10 minutes. Carryover cooking is real and it's your friend.
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