Pesto Chicken

 

4.41 from 86 votes

Slow Cooker Pesto Mozzarella Pasta

Slow Cooked chicken with pesto, lemon and butter. Then cooked pasta is added and topped with cheeses.

Prep Time15minutes mins

Cook Time5hours hrs

Total Time5hours hrs 15minutes mins

Course: Main Course

Cuisine: American

 

Servings: 8

 

Author: Sarah Olson

Equipment

• Slow Cooker- 6 quart or larger (I own and use this one from Crock-Pot)

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

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!

Notes

Can I omit the butter?

The butter is a main part of the recipe and makes a delicious buttery pesto pasta. You can use chicken broth instead (1/2 cup) though your recipe will be on the dry side.

Can I use chicken thighs instead?

You can use boneless skinless chicken thighs if you prefer dark meat. Though be sure to trim them well.

Variations:

• Use a jar of sun-dried tomato pesto instead of basil pesto for a change
• Add sliced mushrooms for added texture.
• Change the pasta shape; you can use any hearty pasta shape such as bow-tie pasta or penne.

Nutrition

Calories: 633kcal | Carbohydrates: 46g | Protein: 36g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 888mg | Potassium: 484mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1204IU | Vitamin C: 5mg | Calcium: 279mg | Iron: 1mg

taken from: https://www.themagicalslowcooker.com/wprm_print/slow-cooker-pesto-mozzarella-pasta

We all love this!  I do not add the pasta to the crockpot, I cook it separately.  I also have never added the dried basil at the end.  I've used the Costco Kirkland pesto, the Sam's Club Member's Mark pesto, and the Classico pesto and they have all been delicious.