Chicken breasts made in the slow cooker with pesto and butter then made into a cheesy pasta casserole with mozzarella cheese and parmesan.
This new recipe for Slow Cooker Pesto Mozzarella Chicken is a spin-off from a freezer meal I made a few months ago called Lemon Pesto Chicken. Looking back at that recipe I wish I would have done this to it from the start. Adding the pasta and parmesan in the slow cooker at the end of the cooking time THEN topping with mozzarella cheese turned that basic recipe I made a few months ago into a meal I want to make weekly now.
For this recipe I tried the Mezzetta pesto, It did well in this recipe! Of course, homemade pesto would be better but I don’t have time for that! Besides topping the chicken with the pesto I also add fresh lemon juice and butter. The way the butter tastes with the pasta can’t be beat.
Start with chicken breasts, salt, pepper, lemon juice, pesto and butter. Yes, that is all you put in at first. It’s that easy.
After the chicken is cooked I add a pound of cooked pasta and top with mozzarella cheese.
This meal is beautiful enough to have dinner guests over! Just add a salad and French bread for sides,
I was afraid my daughter wouldn’t like this meal because of the green stuff on it. She didn’t even blink an eye and ate a whole plate! What I love about this meal is how there is not much prep to do to get this in going in the crock pot. Putting the chicken and sauce ingredients in the crock pot takes less than 10 minutes.
I hope you enjoy this pasta recipe! Have a great week!
Slow Cooker Pesto Mozzarella Pasta
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 1½ lbs. chicken breasts
- ½ tsp. salt
- ¼ tsp. pepper
- 1 cup jarred pesto I used Mezzetta
- ¼ cup salted butter
- ½ lemon
These items don’t get added until the end
- 1 lb. rotini cooked and drained
- ½ cup parmesan
- 2 cups shredded mozzarella
- ¼ 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!
How to Video:
Recipe Notes:
Nutrition:
You may also like:
Kids loved it! I don’t know why I never tried this because I’m a crockpot junky. Super easy to make, although I didn’t use the jar pesto because I couldn’t find it in my local grocery store, instead I used fresh packaged basil pesto that worked just great. I also decided to put my pasta in the crock pot after the chicken was done cooking and I shredded it, I decided to take advantage of the fresh broth and just added a little extra water and left it for about another hour. When done I tipped with the cheese and whaala an amazing dinner dish had just come to life.
Are the chicken breasts frozen or thawed?
thawed
So easy to make and tastes delicious!
Could this be translated for the oven?
There are 2 of us. Wondering if it could be separated into qt bags & frozen. How would it be reheated from frozen?
It was SO delicious…just makes a LOT.
Yes! That will work great.
Would this work well to be reheated? Considering making it for lunches throughout the week.
I think this reheats well!
Could you cook this on high for 4 and half hours?
Yes, I think 4 should be good.
It is very easy to make. I have a family of 6 and this is a favorite for all.
Easy and delicious! My 21 year old granddaughter requests this all the time!