Instructions

1. Start by spraying crock pot with Pam or other non-stick spray.
2. Add the chicken to the slow cooker. Sprinkle with salt and pepper.
3. Poke holes in the chicken with a fork and spread the pesto onto the chicken, which helps distribute the flavors better.
4. Juice 1/2 of a lemon and pour over the chicken, and cut the butter into slices and lay over the chicken as well.
5. Cover and cook on LOW for 4-5 hours without opening the lid during the cooking time.
6. At about the 4 hour mark, cook the pasta in salted water, according to the package directions, and drain well.
7. Shred the chicken with 2 forks (in a separate bowl if that's easier!). Add the cooked pasta, mozzarella, and parmesan cheese, stirring everything until the pasta is coated with the pesto sauce and the chicken is evenly dispersed throughout the pasta. Cover for about 10-15 more minutes or until the cheese has melted (may take longer for non-dairy cheeses, about 15-20).
8. Serve and enjoy!

Notes:

1. I used chicken tenderloins for this recipe, so mine only needed 4 hours to cook, however, if you're using chicken breasts, it might take the full 5-6 hours.
2. If you are a dairy person, feel free to use normal cheese instead of the non-dairy versions. I did give this to my non-lactose intolerant friends and they couldn't tell the difference in cheeses and went back for seconds and thirds! This recipe is definitely a crowd-pleaser 🤗