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Slow Cooker Lemon Pesto Chicken Pasta
6 h 30 minServes 4Nutri-Score C€€
C
6 h 30 min
6 h 30 minSlow Cooker Lemon Pesto Chicken Pasta
what you need
Ingredients
chicken tenders (boneless, skinless (breasts or thighs work too))Meat900 g
chicken broth (plus extra if needed for the pasta)Pantry120 ml
garlic powderSpices3 g
black pepper (to taste)Spices1 g
salt (to taste)Spices3 g- basil pesto (store-bought)Pantry180 g
lemon (zest of one, juice of both)Produce2 pieces
angel hair pasta (uncooked, broken in half)Grains170 g
Parmesan cheese (grated, optional)Dairy25 g
per serving
Nutrition
499kcal
- Carbs
- 33 g
- Proteins
- 50 g
- Fat
- 19 g
what you’ll use
Tools
Slow cooker
Slotted spoon
Mixing bowl
step by step
Method
- Step 1
Load the slow cooker
- Place the chicken in the slow cooker and pour the broth in and around it.
- Season the chicken with garlic powder, salt and pepper.
- Spread the pesto over the chicken, then scatter over the lemon zest and squeeze over the lemon juice.
- Step 2
Slow cook the chicken
- Cover and cook until the chicken is tender and shreds easily.
- Step 3
Remove the chicken
- Lift the chicken out with a slotted spoon and set it aside in a dish, leaving the juices in the slow cooker.
- Step 4
Cook the pasta in the juices
- Break the angel hair pasta in half and stir it into the hot juices, making sure it is fully submerged.
- Cover and cook on high, stirring once halfway through, until the pasta has absorbed the liquid.
- Step 5
Finish and serve
- Stir the Parmesan into the pasta and adjust the seasoning.
- Serve the pasta with the chicken alongside, or shred the chicken and stir it back in.