1 to 1 ½poundsboneless skinless chicken breastsboneless, skinless
½teaspoonkosher salt
¼teaspoonground black pepper
2cupswater
2cupslow-sodium chicken broth
16ouncesshort pastauncooked
7ouncepesto sauce1 jar or your favorite homemade recipe
2cupsmozzarella cheeseshredded off the block
Instructions
Season the chicken breasts with salt and pepper then place them into a 7-quart slow cooker.
1 to 1 ½ pounds boneless skinless chicken breasts, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Pour the water and chicken broth around the chicken, cover, and cook on HIGH for 3 to 4 hours. After that time, remove the chicken and either shred it or cut it into cubes.
2 cups water, 2 cups low-sodium chicken broth
Return the chicken to the slow cooker along with the pasta noodles. Press the noodles down to ensure they are submerged in the liquid.
16 ounces short pasta
Adjust the setting to low heat, return the lid to the crockpot, and cook for an additional 15 to 20 minutes depending on how firm you want the noodles cooked. Stir occasionally to make sure the noodles are evenly cooked.
Begin checking for noodle doneness around 10 to 12 minutes. When they’re al dente (still have some firmness) add the pesto sauce and stir to combine.
7 ounce pesto sauce
Top with shredded mozzarella cheese, and close the lid of the slow cooker. Allow the cheese to melt, about 10 more minutes. This is usually just enough time to finish cooking the noodles, too.
2 cups mozzarella cheese
Serve warm with parmesan cheese, pine nuts and fresh basil!
See post for tips, FAQs, and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.