Prep Time:
15 mins
Cook Time:
5 hrs
Total Time:
5 hrs 15 mins
Servings:
8
Ingredients
Directions
Place chicken breasts in a slow cooker. Add broth and water to cover; season with salt and pepper. Cover and cook on High until chicken is no longer pink inside, about 3 hours.
Remove chicken from the slow cooker and shred using two forks; return chicken to the slow cooker. Stir in 1 cup of cream and pesto; cover and continue to cook on High for 1 hour.
Add remaining 1 cup of cream, egg noodles, and 3/4 of the grated cheese to the slow cooker. Stir in milk; cover and continue to cook on High until noodles are tender, about 1 hour more. Top with remaining grated cheese.
Cook’s Note
Add extra milk to the sauce if you prefer a thinner sauce.
You can use half-and-half in place of cream if you like.
This dish freezes well, but I recommend dividing it into smaller portions first.
Nutrition Facts (per serving)
| 832 | Calories |
| 50g | Fat |
| 46g | Carbs |
| 50g | Protein |
