Slow Cooker Pesto Chicken Pasta

Course Dinner

Cuisine Italian

Keyword slow cooker pesto chicken, slow cooker pesto chicken pasta

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 454kcal

Author Kelli Shallal MPH RD

Equipment

Slow Cooker

Ingredients

1 ¾ cups unsalted chicken broth
1 cup pesto sauce (divided)
1.5lbs boneless skinless chicken thighs
1.5lbs boneless skinless chicken breast
8 ounces Brami high protein pasta (dry) see notes on pasta selection
3 cups spinach
½ cup shredded mozzarella

Instructions

Pour the chicken broth into the bottom of the slow cooker. Nestle the chicken thighs and chicken breasts into the broth. Top the chicken with ½ cup pesto sauce.
Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours, until the chicken is tender and easily shreddable. Note: If you want more chunky chicken then shredded, you'll want less cooking time. Just make sure it reaches internal temp of 165F.
Remove the chicken and set chicken aside. Pour the dry high-protein pasta directly into the slow cooker. Make sure most of it is submerged in liquid. Cover and cook on HIGH for 15–25 minutes, stirring once halfway through, until the pasta is cooked al dente. Check every five minutes after 15 minutes. While pasta is cooking, shred or chop chicken.
Add chicken back in and ½ cup pesto sauce. Add the spinach and gently fold it in until wilted and evenly distributed.
Sprinkle the shredded mozzarella evenly over the top of the pasta mixture. Place the slow cooker insert (ceramic only—avoid broiling metal inserts) under the broiler on HIGH for 3–5 minutes, or until the cheese is melted, bubbly, and lightly golden.If your insert is not broiler-safe, transfer the mixture to a baking dish before broiling or skip the broiling and simply replace the lid on the slow cooker until the cheese melts. Scoop and serve hot. Garnish with fresh basil or extra pesto if desired.

Notes

Important Note About Pasta Choice:

This recipe was NOT sponsored, but it was tested using Brami pasta. Brami is a lupini wheat blend, in my experience chickpea pastas don't work in the slow cooker. The best way to avoid mushy pasta in the slow cooker is to use a high-gluten pasta like Brami or Barilla Protein Plus. Avoid using gluten-free or chickpea pasta directly in the slow cooker as the starch breaks down quickly, and it becomes mushy. Regular pasta usually works too, but the cooking time will be quicker, and it will need more checks. Additionally, the shape of the pasta is important; short pasta, such as penne, rotini, and elbow macaroni, works best. Avoid delicate pastas such as noodles like spaghetti, bow ties, or other shapes.

Nutrition