Pesto and mozzarella shredded chicken pasta

Ingredients

2 chicken breasts

1/4 Cup pesto

1 oz butter

1 oz parmesan

1/4 cup grated Mozzarella,

6 oz pasta

salt (as you like)

Peppers

Parsley

Directions

Add 2 chicken breasts to the slow cooker and season with salt and peppers, Spread pesto over and place sliced butter on top.

Cook on low for 6 hours without removing the lid,

Near the end of cooking time, boil pasta and shred the chicken. Add the pasta and parmesan to the slow cooker and mix. Sprinkle over grated mozzarella and some parsley, pop the lid back on and cook on high for 15 minutes or until cheese has melted.