Slow Cooker Pesto Alfredo Chicken And Pasta Recipes

SLOW COOKER CREAMY PESTO CHICKEN AND PASTA

Steps:

• Place chicken in a slow cooker on High power. Add broth and water to cover. Season with salt and pepper.
• Cover and cook until chicken is no longer pink inside, about 3 hours.
• Remove chicken from slow cooker, shred using a fork, and return meat to the pot. Add 1 cup cream and entire jar of pesto.
• Cook on High 1 more hour.
• Add remaining cream, egg noodles, and 3/4 of the grated Parmesan-Romano-Asiago cheese to the slow cooker. Add milk.
• Cook on High until noodles are cooked, about 1 hour more. Add extra milk for a thinner sauce. Top with remaining Parmesan-Romano-Asiago cheese.

SLOW COOKER PESTO ALFREDO CHICKEN AND PASTA

Steps:

• Spray slow cooker with non-stick cooking spray.
• Place chicken in the bottom of the slow cooker.
• Pour Alfredo sauce, pesto, and tomatoes (undrained) on top of chicken.
• Cook on low heat for 5-6 hours (or high heat for 3-4 hours) or until chicken is cooked through.
• Near the end of the cooking time, cook the pasta according to the package directions and drain well.
• Remove chicken from slow cooker and shred using 2 forks (it should come apart fairly easy).
• Add the chicken and pasta back to slow cooker and mix together.
• Serve topped with fresh Parmesan cheese, fresh basil, and fresh diced tomatoes (optional toppings).

PESTO ALFREDO CHICKEN THIGHS (CROCK POT)

Steps:

• Place chicken thighs in slow cooker. Sprinkle with pepper, add cream cheese on top. In a small bowl, combine Alfredo sauce, water and basil, stirring well. Pour over chicken thighs, then pour frozen mixed veggies on top. Cover and cook on low for 6-7 hours or high for 3 to 3 1/2 hours. Serve over hot fettuccine noodles.