Add in the chicken and sprinkle the meat with salt and pepper.
Lower everything to a simmer and cover the pan, cooking for 15 minutes.
Flip the chicken over.
Partially cover the pan and cook for another 15 minutes.
Pop the lid up so that a significant amount of steam can escape, allowing the apple juice to reduce down and thicken (the heat should be high enough that the juice is bubbling softly).
Cook for another 10-20 minutes until the juice is thick and syrupy, turning the chicken every 10 minutes or so.
Watch it closely for the last 2-3 minutes, as it can burn quickly.
Remove from heat once the chicken is cooked through and the juice resembles honey in consistency.
Add the chicken to the slow cooker. Sprinkle with the salt and pepper. Spread over the pesto, squeeze the lemon juice over the chicken. Cut the butter into slices and lay over the chicken.
Cover and cook on low for 5-6 hours without opening the lid during the cooking time.
Near the end of the cooking time, cook the pasta according to the package directions and drain well.
Shred the chicken with 2 forks. Add the cooked pasta and the parmesan cheese, stir everything until the pasta is coated with the buttery pesto sauce and the chicken is evenly dispersed throughout the pasta. Add the mozzarella cheese over the pasta. Cover for about 15 more minutes or until the cheese has melted.
Step 1Preheat oven to 400 degrees F (200 degrees C).
Step 2Place chicken in a 9×13 inch baking dish. Slather mustard evenly over chicken, then pour teriyaki sauce evenly over all. Sprinkle with bacon bits, then cover with cheese.
Step 3Bake at 400 degrees F (200 degrees C) for 30 minutes.
