Slow Cooker Pesto Chicken Pasta
This is one of the fastest dishes I've prepped so far. As long as you don't count the time it takes to cook the dish in the slow cooker. One of the things I like about this recipe is that you can increase or reduce the amount of butter and cheese used depending on how "healthy" you want to make the dish. Thank you to The Magical Slow Cooker's recipe for making this weekday dinner so fast and easy.
What You'll Need
- 1.5 lbs. chicken breasts
- ½ tsp. salt
- ¼ tsp. pepper
- 1 cup jarred pesto
- ¼ cup salted butter
- ½ lemon
- 1 lb. rotini cooked and drained
- ½ cup parmesan
- 2 cups shredded mozzarella
- ¼ tsp. dried basil to garnish
Cook Time: 4-5 hours on low, or until chicken is cooked
Place the chicken breasts in the slow cooker and season with salt and pepper. Feel free to add more or less as you'd like.
Coat the chicken with pesto sauce.
Squeeze the lemon juice over the chicken and pesto.
Cut up the butter into slivers and place them evenly over the chicken breasts. Turn the slow cooker on low for 4-5 hours and don't open the top in-between.
When the chicken's almost done cooking measure out the parmesan and mozzarella. Set aside for now.
Cook the pasta according to the box instructions. Once completed, drain the water and set pasta to the side.
Since we're putting the pasta into the slow cooker for a bit I drained the pasta once it reached al dente.
When the chicken is done, take two forks and shred it all up. Mix the chicken back in with the butter and pesto sauce.
Add in the noodles and parmesan cheese, and mix well.
Top the pasta with the mozzarella cheese and cover the slow cooker for about 15 minutes, or until the cheese has melted. You can also add any additional salt and pepper at this point.
Garnish with dried basil and you're ready to serve!