Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp olive oil
  • 3 boneless (skinless chicken breasts)
  • 2 tsp Italian seasonings
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ¾ cup basil pesto (homemade or storebought)
  • ¾ cup red onion (sliced)
  • 16 oz. farfalle pasta
  • 1½ cups mozzarella cheese (shredded)
  • ½ cup smoked gouda cheese (shredded)
  • ½ cup Parmesan cheese (grated)
  • 1 cup cherry tomatoes (halved)
  • ¼ cup fresh basil (chopped)

Instruction

  • Rub olive oil evenly over chicken breasts. Sprinkle Italian seasonings, kosher salt and pepper on chicken and place in a single layer in slow cooker. Spread pesto and sliced red onions on top of chicken.
  • Cook on low for 5-6 hours, or until chicken is fully cooked and can be shredded easily with 2 forks.
  • Cook pasta for 3-4 minutes less than time shown on package instructions.
  • Meanwhile, remove the chicken from slow cooker and shred using 2 forks. Return the chicken to the slow cooker and add partially-cooked pasta, mozzarella, smoked gouda, Parmesan, cherry tomatoes and fresh basil; stir until well combined.
  • Continue cooking on low for 15-20 more minutes, or until cheeses have fully melted.