Slow Cooker Creamy Pesto Chicken And Pasta

• 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
• 1/2 cup milk

1. Place chicken in a slow cooker on High power. Add broth and water to cover. Season with salt and pepper.
2. Cover and cook until chicken is no longer pink inside, about 3 hours.
3. Remove chicken from slow cooker, shred using a fork, and return meat to the pot. Add 1 cup cream and entire jar of pesto.
4. Cook on High 1 more hour.
5. Add remaining cream, egg noodles, and 3/4 of the grated Parmesan-Romano-Asiago cheese to the slow cooker. Add milk.
6. Cook on High until noodles are cooked, about 1 hour more. Add extra milk for a thinner sauce. Top with remaining Parmesan-Romano-Asiago cheese.

skinless, chicken broth, water, salt, pesto, heavy whipping cream, egg noodles, parmesanromano, milk

Taken from www.allrecipes.com/recipe/268189/slow-cooker-creamy-pesto-chicken-and-pasta/ (may not work)