Chicken Breasts (Boneless & Skinless) – About 4 medium-sized breasts, which will cook up tender and juicy in the slow cooker. If you prefer thighs, you can substitute those for even more flavor!

Pasta – 2 cups of penne pasta (or your preferred pasta shape) will hold up well in the slow cooker and soak up all the delicious pesto sauce. You can also try using whole-wheat pasta for a healthier alternative.

Pesto Sauce – 1 cup of store-bought or homemade pesto. You’ll want to use a high-quality pesto for maximum flavor, so if you’re making your own, I recommend blending fresh basil, garlic, pine nuts, Parmesan, and olive oil for the best results.

Heavy Cream – ½ cup of heavy cream for that creamy texture. If you're looking for a lighter version, feel free to use half-and-half or milk.

Shredded Parmesan Cheese – ½ cup of shredded Parmesan to add some extra richness to the sauce and top off your pasta.

Garlic – 3 cloves of minced garlic will infuse the dish with a nice aromatic flavor. If you prefer garlic powder, you can swap 1 teaspoon instead.

Olive Oil – 1 tablespoon of extra virgin olive oil for sautéing the garlic and adding depth to the pesto flavor.

Spinach or Kale – 2 cups of fresh spinach or kale to sneak in some greens! Adding this to the crockpot will provide extra nutrients and balance the richness of the pesto.

Cherry Tomatoes – 1 cup of halved cherry tomatoes to bring in a pop of color and a hint of sweetness.

Red Pepper Flakes – For a little heat, add a pinch of red pepper flakes (adjust to your heat preference).

Lemon Zest – Add a sprinkle of lemon zest to brighten the flavors of the pesto and cut through the creaminess of the dish.