(No-Rise) Slow Cooker Basil Pesto Bread – This no-rise, no-fuss, SUPER DELICIOUS slow cooker bread is packed with basil pesto. It’s probably one of the most flavorful crock pot bread recipes you will ever make!
SLOW COOKER BREAD
FRIENDS! This slow cooker bread is SO easy to make, and it’s practically fool-proof!
But hey heeeey! Happy Thanksgiving week, you guys!! How are you’s? Have you prepared for America’s biggest food-day? Don’t forget your stretchy yoga pants. And a membership renewal at your local gym.
Hey, honest question. What do you think about swapping those dinner rolls with something that I like to call no-rise, no-fuss, SLOW COOKER Basil Pesto Bread? Do you like my idea or do you LIKE my idea?
In my mom’s household, dinner without bread is a huuuuge NO-NO. It’s like a slap to our Macedonian culture. Seriously. Let me put it to you this way – it’s like having tofurkey instead of turkey on Thanksgiving! OR NO TURKEY at all. Know what I mean?
With that in mind, and knowing my obsession with the slow cooker, I gave this bread recipe a few tries until I finally found the best combo of flavors, or the flavors that everyone will be happy with.
HOW TO MAKE BREAD IN THE SLOW COOKER
This recipe starts out with a bowl + all the ingredients inside. Once you combine all those ingredients together, you will turn out the dough onto a floured working surface and KNEAD for 5 MINUTES STRAIGHT. Set your timer. You will definitely need 5 minutes of kneading.
( Sidenote: For those that do not want to knead and forego the slow cooker, you must must must try my No Knead Skillet Olive Bread and No Knead Rosemary Garlic Bread. MUST.TRY. )
Next step is to just pop the dough inside a parchment paper-lined slow cooker, cover, and set it to cook for 2 hours on HIGH.
Know that the bread will not brown on top inside the slow cooker. To get it all browned up nicely, you’ll have to transfer the bread to a baking sheet and broil for about 3 minutes, or until golden brown.
Sooo, does that settle it? This pesto-loaded, savory, soft, perfectly textured bread is the only bread we will make for the rest of forever? DEAL!
Trust me, this 6 ingredient NO-RISE bread is sure to become a family favorite. You have got to give it a try. PLEASE!
I’ll stop begging.
BUT do it.
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
WATCH HOW TO MAKE SLOW COOKER BASIL PESTO BREAD
(No-Rise) Slow Cooker Basil Pesto Bread
- 2 1/4 (2.25) teaspoons or 1 envelope, active dry yeast
- 1 tablespoon sugar
- 1 1/2 (1.5) cups lukewarm water (about 105 degrees fahrenheit)
- 3 3/4 (3.75) cups all-purpose flour*
- 1 tablespoon olive oil
- 1/4 cup prepared basil pesto
- 1 teaspoon salt
- dried parsley, for topping
- kosher salt, for topping
- Line a 6-quart slow cooker with parchment paper and set aside.
- Place yeast and sugar in a large mixing bowl; stir to combine.
- Add water and continue to stir until combined.
- Add flour, olive oil, basil pesto, and salt; stir until combined and a shaggy dough begins to form.
- Turn out dough onto a floured working surface and knead for 5 minutes until dough is soft and smooth. *IF* dough is sticky, add a bit more flour, or about a tablespoon at a time.
- Place ball of dough in previously prepared slow cooker.
- Top with dried parsley and salt.
- Cover and cook on HIGH for 2 hours, or until golden on bottom. Internal temperature should read 200 degrees Fahrenheit.
- Remove bread from slow cooker together with parchment paper and place on a baking sheet.
- Put under broiler for 2 to 3 minutes, or until golden brown on top.
- Remove from oven and set on a cooling rack.
- Let cool for 20 to 30 minutes.
- Cut and serve.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
76 comments on “No-Rise Slow Cooker Basil Pesto Bread”
Can other flours be used instead of the all-purpose flour? If so, what adjustments need to be made to the recipe?
Hi can I use the dough hook on my KitchenAid instead of kneading by hand?
How would you cook this if you had no slow cooker?
Not sure about that since I haven’t tested this recipe without the slow cooker, but if you want an easy bread recipe, you should try my no-knead skillet bread: https://diethood.com/no-knead-skillet-olive-bread/
So good!! Mine came out perfect. Used bread flour and subbed olive tapenade for the pesto because I was out. Delicious flavor and great texture. I did use the foil balls idea.
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
So, it came together really well and it smells great while cooking! Unfortunately, I had no idea how many quarts my crockpot holds. The dough fits but after two hours it’s still raw on top. That’s when I realized my crockpot is 2.5 quarts not 6. Whoops! I’m going to give it more time and hope for the best and worst case scenario I’ll finish in the oven.
Gave it another 40 min and it’s perfect! Thank you!
OK I have to say it, I was skeptical – but this is fabulous! It couldn’t have been any easier to make and tasted great- who knew I could make good bread in a slow cooker ?!
Any suggestions on what I can swap out for the pesto to get some different flavors of bread? The bottom is a little darker than I would like – has anyone tried putting a few balls of foil in the bottom of the slow cooker or maybe a rack of some kind to lift it up off the bottom a bit? Thanks again for sharing!
So happy you liked it!! 😀
Yes, you can use some foil balls and that should definitely help with the browning.
I have used other pestos, tomato to be exact, I have also used cheddar cheese, feta cheese, olives, sun-dried tomatoes, etc… You can add whatever you like, but just make sure to adjust the amount of oil (liquid) if you are not going to use an oil-based filling. If using dry ingredients, like cheese, I add about 2 to 3 more tablespoons of olive oil to the dough mixture. Hope that helps.
Today, Feb 4th is National Homemade Soup Day and I’m getting ready to make CopyCat Olive Garden’s Chicken Gnocchi Soup. This bread would be so amazing on the side ! I have homemade basil pesto in the freezer ready to go. Thanks for the recipe !
This was incredible.
The only things I did different was I used the stand mixer and through in everything except 2c. flour, and mixed with dough hook, then added the rest and mxed until it looked ready.
I put papertowel under the lid covering 95% of the top to catch moisture.
I don’t have a broiler so I finished on high in barbecue for 5 minutes.
It was light and surprisingly sweet.
I am very glad you enjoyed it! Thank YOU! 🙂
Wondering if sun dried tomato pesto would work?
Yep, that will also work. 😊
Awesome recipe. I’m not a very experienced baker but I followed the directions and it was perfect. Will definitely make this again!
Happy to hear that! I am very glad you enjoyed it! Thank YOU! 🙂
Because the pesto adds some extra oil I am wondering if I took out the pesto if adding a bit more olive oil would do the trick?
Can I substitute bread flour for all purpose flour 1:1?
Yes, you can absolutely make a 1:1 substitute… the bread might have a bit more chew, but results will still be good.
Are there changes to the recipe for high altitude? It’s been cooking on high for 4 hours, won’t go above 200 internally, and regardless, is still pretty doughey and dense in the center. The slow cooker is in working order.
I don’t know much about high altitude baking – I’m in Indiana – but I do know a couple of general rules, like, a longer baking time is needed than a recipe calls for, and temperature should be at least 25F higher than what the recipe states.
I made this yesterday. What fun! Unfortunately, the bread wasn’t done after the specified two hours, but I finished it in a 350 oven for 20 minutes, which browned the top and finished the interior. I put in more than 1/4 cup pesto, so that’s probably why it didn’t bake completely in the slow cooker. The taste of the bread was very good, the pesto being subtle. I’d make this again, but I think I’d do a conventional rise, then bake it in the oven.
Hi! My bread was golden on the bottom, 200 degrees internally, but squishy on top; as in… didn’t seem all the way cooked. Any ideas how to prevent this?
I just made this the other day and I am making it again today! Needless to say, the entire family loved it and is clamouring for more! I like that I could just stick it in the slow cooker and do my errands then coming back to a home smelling like basil pesto bread. You are a genius Katerina!
Tried this recipe. This bread is delicious, thank you for the detail, I follow your guide step by step and make it right the first time.
I made this bread yesterday and it was not only easy, it was tasty!! I have a larger, oval 8 yr old crock pot and it was done in 2 hrs. I see a suggestion of adding cheese (or substituting for pesto)…… This bread does not boast a huge pesto flavor; it’s rather subtle. Next time I may add cheddar cheese to additional flavor.
Tonight we sliced and toasted this bread for dinner. Still fresh and it was great with butter…… and more butter!
Can I cook it on low for 8hr in the crockpot instead of on high for 2hr. I wanted it to be done when I get home.
Hi! Does anyone know how much cheddar cheese to use? And if you need to reduce the flour? I’d like to try it tomorrow. Thanks.
How much cheddar cheese should be substituted for pesto?
This bread was way too easy and absolutely way too good.
My crockpot only has one setting, your recipe calls for a high setting, can I use mine and increase the cook time??
Consider giving measurements by weight as well as by volume, and (I think) the 3-3/4 cup confusion disappears.
I have considered that many times for all of my recipes, but over 90% of my readers are from the USA thus giving measurements in weight and volume would most likely drive a lot of them away.
Hi. Can this be made the day before? Maybe put it under the broiler the next day?
Any reason why you couldn’t chuck it all into bread machine?
I would say the biggest reason would be because you don’t own a bread machine
Hi. Home alone and have all the ingredients except the parchment paper. Can I just spray the slow cooker with spray or use a slow cooker bag instead? No way to get to the store and craving this right now.
Not sure about the bags, I guess it shouldn’t be an issue? Aluminum foil coated with cooking spray is also OK to use.
If you wanted to go ahead and make it in the oven, how would you do it?
I haven’t tried this particular bread in the oven, but if I did, I would put the dough in a cast iron skillet and bake it at 400F for about 30 to 35 minutes.
An important step that’s left out is to place a dish towel under the crock pot lid to absorb condensation.
Can you use whole wheat flour instead of white flour?
Yes, whole wheat flour will work, but will definitely change the flavor and a bit of the texture.
How do you make pesto.?
You can either buy it at any grocery store or make your own. I have a parsley pesto recipe on here, but you can just swap out the parsley with basil: https://diethood.com/sweet-potato-roast-parsley-pesto/
Can you put this in an Instant Pot ?
Hi! I am sorry, but I have no idea! I wish I knew – I’ve only used the IP for soups and turkey breasts. 😀
It was a bit gummy im wondering if it’s from moisture in crock pot? Any suggestions?
Hi! I’m thinking that it might have needed to cook a bit longer. Not all slow cookers are the same, but best way to tell if a bread is done is if you have an oven thermometer – bread is done when it reads 200F. Also, if you cut the bread right away without giving it a bit of time to cool off, it can come out gummy.
My slow cooker is oval shape, would it take a little less time??
I am a huge pesto fan and this bread looks perfect!
Do you preheat the slow cooker?
No, not at all.
Do you think a Gluten free flour blend would work as a substitute flour?
Hi! I haven’t tried to make it with gluten free flour so I can’t say 100% it will work, but I really think it should so long as it’s an all-purpose flour blend. IF you do make it, and if you have a minute, could you please let me know if it worked out for you? 🙂
I made this yesterday and used King Arthur gluten free flour (spooned into the measuring cup- not scooped out of the bag) and added a splash more olive oil because gluten free flours require a bit more liquid. It’s came out great but next time I will cook for about 10 minutes less and slather oil or butter on top before broiling (that gluten free needing more liquid thing again)
Can you offer a suggestion instead of basil pesto. Pesto is not appreciated in my household but I’d love to try this
Hi!! You can make it completely without, and just add 1 more tablespoon of olive oil and only use 3-1/4 flour. Following that formula, maybe you can add in some cut up sun dried tomatoes? The ones that are in a jar with olive oil. OR you can use some cheddar cheese, or some rosemary and garlic, oregano, etc. I hope that helps! 🙂
Thanks so much for your quick reply and great suggestions! I’m on it!
Love this bread! I’d like to make it with cheddar cheese next time instead of pesto. Can you please tell me how? Or a link to a recipe would be great. Thanks!
Oh my goodness, my kids would love this!
Made it this morning for Thanksgiving dinner. It was a complete hit with everyone. Delicious. Did not change a thing. Thank you for sharing!
What size slow cooker are you using?
4qt, 5qt, 6qt?
Hi! You’ll need a 6 quart. I will make a note of it in the recipe – completely forgot! Thank you for reminding me. 🙂
2 hours on High wasn’t enough. Mines been on high for 2 hours and it’s no where near done. It’s now on hour 3. Suggestions?
Hi! All slow cookers are different and some may take longer than others, but the bread is done when it reaches 200 F. If you have a meat/food thermometer, you can check and see if it’s reached that temperature.
can it be made without sugar or is that required for some baking process to work?
Hi! Yes, you do need the sugar since this is a no-rise bread. But I do have a recipe for a no-knead skillet bread that does not need sugar; you can find that one here >> https://diethood.com/rosemary-garlic-no-knead-skillet-bread/
I am a huge basil pesto fan! This bread looks so good!
Bread in the slow cooker? I have to try this!
I want to eat some of this right now!
I don’t like basil can I leave it out and do I need to add some moisture if I can leave it out, if so whst.
Hi! You can leave it out, but add a tablespoon more olive oil and start with 3-1/4 cups flour.
What a delicious flavor combination! I never knew that you could make bread in your slow cooker. I must be living under a rock, haha! I’ll be making this!!
This bread looks delicious! I am loving the basil and pesto!!