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One of the most popular recipes on the blog. This recipe lets the chicken cook all day then cooked pasta, parmesan, and mozzarella cheese are added to complete the meal.
PRINTABLE RECIPE AND NUTRITIONAL INFO: https://www.themagicalslowcooker.com/slow-cooker-pesto-mozzarella-chicken-pasta/
RECIPE:
INGREDIENTS:
1 1/2 lbs. chicken breasts (1.5-2 pounds works fine, 3 chicken breasts)
1/2 tsp. salt
1/4 tsp. pepper
8.1 oz. jarred pesto I used Classico (be sure to look at the ingredients if you have anyone allergic to nuts)
1/2 cup salted butter
1/2 lemon
These items don’t get added until the end
1 lb. dried rotini pasta (cooked and drained, see directions for more info)
1/2 cup grated parmesan (I use the powdery shake bottle type)
2 cups shredded mozzarella
1/4 tsp. dried basil to garnish
SLOW COOKER SIZE:
6-quart or larger
INSTRUCTIONS:
Add the chicken to the slow cooker. Sprinkle with the salt and pepper. Spread over the pesto, squeeze the lemon juice over the chicken. Cut the butter into slices and lay over the chicken.
Cover and cook on low for 5-6 hours without opening the lid during the cooking time.
Near the end of the cooking time, cook the pasta according to the package directions and drain well.
Shred the chicken with 2 forks. Add the cooked pasta and the parmesan cheese, stir everything until the pasta is coated with the buttery pesto sauce and the chicken is evenly dispersed throughout the pasta. Add the mozzarella cheese over the pasta. Cover for about 15 more minutes or until the cheese has melted.
Serve and enjoy!
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
#slowcooker #pesto