Covered in a creamy, homemade pesto sauce, this Slow-Cooker Pesto Mozzarella Chicken will taste rich and flavorful, after cooking for hours in your slow-cooker. Mix in your favorite pasta, and add a simple side salad, and you’ll have a complete dinner with little effort.
Making your own pesto could not be easier! Fresh basil leaves, garlic, and toasted pine nuts give this sauce so much flavor, with healthy fats. I love to use a compact food processor to make this pesto – making for simple cleanup.
Adding butter to the chicken, and pesto will help to make for a creamy sauce, right before you serve.
You can easily make the pasta ahead of time, or boil just twenty minutes before you’re ready to serve. This Slow-Cooker Pesto Mozzarella Chicken is such a time-saving meal, and you’re bound to have loads of leftovers!
Slow-Cooker Pesto Mozzarella Chicken Pasta
- 1 cup fresh basil leaves
- 3 cloves garlic, peeled
- 3 tbsp pine nuts
- 1/3 cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup olive oil
- Combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
Pesto Mozzarella Chicken Pasta
- 5 lbs chicken breast
- 1 tsp salt
- 1 tsp pepper
- 1 cup pesto (recipe above)
- ¼ cup unsalted butter
- Juice from 1 lemon
- 1-lb rotini pasta (or any pasta of your choice) cooked and drained, to add at the end
- ½ cup grated Parmesan cheese, to add at the end
- 2 cups shredded mozzarella
- 1 tsp dried basil, to garnish
- Add the chicken to the slow cooker. Sprinkle with the salt and pepper. Spread pesto and freshly squeezed lemon juice over the chicken. Cut the butter into thick slices and lay over the pesto covered chicken.
- Cover and cook on low for 5-6 hours. 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. Top with dried basil, if desired.