If you like pesto, chicken, and pasta, this crockpot combo is going to be your new favorite!

Crockpots are truly the best. Just set everything up before you leave for work, and when you come home, dinner is ready! This pesto chicken pasta creation requires just a little bit of work when you get home, but it's all very easy. And, this dish makes great leftovers that even delicious when eaten cold!

Ingredients:

3 lbs. boneless, skinless chicken breasts
3 cups jarred pesto
3/4 cup salted butter
1.5 lemons
1-2 packages of fresh mushrooms
2 lb. rotini, cooked and drained
1 cup parmesan
4 cups shredded mozzarella

Instructions:

Add the chicken to the slow cooker. Sprinkle with salt and pepper. Pour the pesto over the chicken and squeeze the lemon juice over it, too. Cut the butter into slices and lay it on top.

Courtesy of Joy Moore

Cover and cook on low for 6 hours, without opening the lid.

When it's about done, cook the pasta according to package directions and drain well.

Using two forks, shred the chicken. Add the cooked pasta, the mushrooms, and the parmesan cheese, stirring everything until the pasta is well-coated with the buttery pesto sauce and the shredded chicken is evenly dispersed. Add the mozzarella cheese on top. Cover and let cook on low for 15 minutes or until the cheese has melted. Enjoy!

Courtesy of Joy Moore

This recipe is an absolute hit! The buttery pesto sauce is so flavorful. We really like mushrooms, but you could absolutely leave those out if you wanted! Also, this recipe will give you enough to feed a family of 6 and probably still have some left over!

If you try it, come back and leave a comment to let me know what you think!