Slow Cooker Chicken Pesto Pasta
Updated: Aug 8, 2020
This dish is so simple to make, it's impossible to mess it up. It's also versitile, so you can change it up any way you like. You can throw it together ahead of time, let it cook all day, and then all you need to do is boil pasta before you serve. Or you can eat it straight out of the slow cooker as-is. I won't judge.
Pesto is traditionally made with garlic, pine nuts, basil, hard cheese (Parmesan or Pecorino) and olive oil, but there are different variations of herbs, nuts, and cheese. You can make your own, but jarred works just as well for this recipe.
How to choose chicken:
When you're buying chicken breasts, make sure to check the "best by" date on the package, and make sure you'll use it or freeze it before that date. The chicken should look pink and not gray.
Prep time: 5 minutes
Cook time: low 7-8 hours, high 4-5 hours
What you need:
2 - 2 1/2 lbs chicken breasts (thighs will work too. If you use thighs, cut the amount of butter in half)
1 12-oz jar basil pesto
1 stick (1/2 cup) butter
Salt and pepper to taste
Cheese (mozzarella or parmesan) for serving, optional
1-2 lbs pasta, any kind will do (I use rotini)
Colander or strainer
Things you can add while cooking
Things to add once done