INGREDIENTS:
3-4 CHICKEN BREASTS
2 (10 OZ.) CANS CREAM OF CHICKEN
1 CUP MILK
1 PACKET PESTO MIX
2 TBSP. OLIVE OIL
PENNE PASTA
GREATED PARMESAN CHEESE (OPTIONAL)
INSTRUCTIONS:
IN A BOWL, MIX TOGETHER CREAM OF CHICKEN, MILK, PESTO PACKET, AND OIL. PLACE WHOLE CHICKEN BREASTS IN CROCKPOT AND COVER WITH MIXTURE. COOK ON LOW FOR 3-6 HOURS. ONCE CHICKEN IS THROUGHLY COOKED, REMOVE FROM CROCKPOT AND CUT INTO ONE INCH CUBES OR SHRED. RETURN CHICKEN TO CROCKPOT, MIX. SERVE OVER PENNE PASTA.
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