Ingredients
- 2 pounds skinless, boneless chicken breasts
- 2 cups chicken broth
- 2 cups water, or as needed
- salt and pepper to taste
- 1 (8 ounce) jar pesto
- 2 cups heavy whipping cream, divided
- 1 (16 ounce) package egg noodles
- 8 ounces grated Parmesan-Romano-Asiago cheese
- ½ cup milk
Directions
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Place chicken in a slow cooker on High power. Add broth and water to cover. Season with salt and pepper.
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Cover and cook until chicken is no longer pink inside, about 3 hours.
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Remove chicken from the slow cooker and shred using a fork. Return chicken to the pot. Add 1 cup of cream and an entire jar of pesto.
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Cook on High 1 more hour.
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Add remaining cream, egg noodles, and 3/4 of the grated cheese to the slow cooker. Add milk.
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Cook on High until noodles are cooked, about 1 hour more. Add extra milk for a thinner sauce. Top with remaining cheese.
Tips
You can use half-and-half in place of cream if you prefer.
The dish freezes well, but I recommend dividing it into smaller portions first.
