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Slow cookers are like magic: Put a bunch of raw ingredients into a pot, close it, and when you come back a few hours later, the pot is full of food. It's like a grown-up version of Mary Poppins' magic carpet bag. I use mine all the time, and I'm still surprised every time I open the lid and the food is cooked, nothing is burned, and it smells delicious.
The next slow cooker recipe I have my eye on? This chicken pesto pasta with mozzarella. It sounds like the dreamiest weeknight dinner in all the land.
This recipe couldn't be easier. You start by just putting chicken breasts in a slow cooker. Sprinkle them with a bit of salt and pepper, then cover them with a cup of pesto. A homemade pesto would be spectacular here, but your favorite jarred pesto also works great (and obviously saves a ton of time). Squeeze some lemon juice over the chicken and lay several pats of butter across the top of the chicken, then just seal the slow cooker and let the chicken cook on low for five or six hours. You don't have to do anything with it during that time: Don't stir it, don't open the slow cooker, don't even think about it.
Slow-cooked chicken is tender and juicy and it falls apart easily, so right after the chicken is cooked through, you'll be able to open the pot and shred the chicken with two forks. Add cooked pasta to the pot along with some Parmesan and stir until everything is coated and the chicken and pesto are fully combined with the cheese and pasta. A person could be tempted to dig in right then, and it would probably be delicious. But to make it extra amazing, add two cups of shredded mozzarella to cover the pasta and close the pot and let it cook for another 15 minutes. That will ensure the cheese is fully melted and has reached its optimal stage of stretchy deliciousness.
Get the recipe: Slow Cooker Pesto Mozzarella Chicken Pasta from The Magical Slow Cooker