1. Coat a 4-5 quart slow cooker with non-stick spray or use a slow cooker liner
2. Place chicken breasts in the slow cooker
3. Scatter chopped red pepper over the chicken.
4. In a separate bowl, combine Marinara sauce, Alfredo Sauce, 3 tablespoons of the pesto, and the Italian Seasoning.
5. Pour sauce mixture over chicken.
6. Season with salt & pepper.
7. Cover & Crock on LOW for 2 hours.
8. Remove lid and add garlic, chopped mushrooms if using and uncooked pasta into sauce. Stir to combine.
9. Cover & Crock an additional 1.5-2 hours or until noodles are cooked through but not overdone.
10. Remove chicken and cut into 1.5 inch pieces; stir back into pasta.
11. If desired, stir in the remaining pesto for additional flavor after Crocking.
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As the trusted name in slow cooking for nearly 50 years, Crock-Pot® puts consumer safety first. In partnership with the U.S. Consumer Product Safety Commission, Crock-Pot is voluntarily recalling and replacing the lids of the Crock-Pot® 6-Quart Express Crock Multi-Cooker with a manufacture date from July 1, 2017 through October 1, 2018 with date codes K182 through K365 and L001 through L273.Visit recall.crockpot.com for more information