This easy Slow Cooker Pesto Mozzarella Chicken is a meal the entire family will enjoy!
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 chickn 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!
Equipment
- Slow Cooker- 6 quart or larger
Ingredients
- 1 1/2 lbs. chicken breasts
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 cup jarred pesto I used Mezzetta
- 1/4 cup salted butter
- 1/2 lemon
These items don't get added until the end
- 1 lb. rotini cooked and drained
- 1/2 cup parmesan
- 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!
Video
Notes
Nutrition
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OMG! Soooo good. I used creamy pesto sauce and it came out really good. Definitely try it.
This looks so amazingly good 🙂 Glad your daughter ate it too! Does she not usually like basil or does she associate green with spinach? One of my daughter’s will try anything and if it she likes it then she likes it, regardless of what is in it. My other daughter will suddenly not like something if there is something she doesn’t like in it – even if she found out while eating it. I make meatloaf with mushrooms (have for quite a while) and all of a sudden at dinner one night her sister said “Mom is this a mushroom?” Well the room was silent for a minute until I said yes it is. Well that was it, my one daughter suddenly was full and didn’t want anymore. She raved about it until then. Glad she isn’t too picky tho or dinner would have been a nightmare over the years haha!
It looks like you used thawed chicken . Could you start with frozen chicken ?
I have not tried but I think it would do fine.
Can you use a smaller crock pot?
Hi Abbey. You could cook the Chicken but all the pasta won’t fit at the end.
Shredded parmesan cheese or grated Parmesan cheese?
Can you cook the pasta in the slow cooker with everything else?
1/2 lemon, is that 1/2 cup???
No, the juice of half a lemon
How much rice would you suggest using if I wanted to use rice instead of the pasta
I would try 4 cups of cooked rice.
Love this recipe! So easy!