To keep the day feeling warm and effortless, we’re sharing a comforting yet light dish that practically cooks itself. This Slow Cooker Lemon Herb Chicken & Cavatappi is infused with bright citrus, savory herbs, and the rich, smoky depth of Bourbon Barrel Smoked Pepper & Paprika. Finished with Kerrygold Salted Butter, it’s the perfect balance of cozy and fresh—just right for a slow, relaxing Sunday. 🍋 Slow Cooker Lemon Herb Chicken & Cavatappi Ingredients: • 2 boneless, skinless chicken breasts • 3 cups low-sodium chicken broth • Juice of 1 large lemon + zest of 1 lemon • 3 cloves garlic, minced • 1 small onion, finely chopped • 2 tsp Stef’s Signature Chef’s Blend (recipe below) • 1⁄2 tsp Bourbon Barrel Smoked Paprika • 8 oz cavatappi pasta • 1⁄2 cup grated Parmesan cheese (optional) • 1⁄4 cup fresh parsley, chopped • 2 tbsp Kerrygold Salted Butter Stef’s Signature Chef’s Blend: Mix together and store in a spice jar: • 1 tbsp dried thyme • 1 tbsp dried oregano • 1 tbsp dried basil • 1 tbsp dried rosemary, crushed • 2 tsp smoked sea salt • 2 tsp Bourbon Barrel Smoked Pepper • 1 tsp garlic powder • 1 tsp onion powder • 1 tsp Bourbon Barrel Smoked Paprika Directions: 1️⃣ Place the chicken breasts in the slow cooker. Add chicken broth, lemon juice, lemon zest, garlic, onion, Stef’s Signature Chef’s Blend, and Bourbon Barrel Smoked Paprika. 2️⃣ Cover and cook on LOW for 4-5 hours (or HIGH for 2-3 hours) until the chicken is tender and shreds easily. 3️⃣ Remove the chicken, shred it with two forks, and return it to the slow cooker. 4️⃣ Stir in the uncooked cavatappi pasta, cover, and cook on HIGH for 20-30 minutes, or until the pasta is al dente. 5️⃣ Stir in Kerrygold Salted Butter and Parmesan cheese for a rich, creamy finish. Garnish with fresh parsley and serve warm. Take today to slow down, enjoy the little things, and nourish both body and soul. 💛 #SlowDownSunday #LeipersFork #ComfortFood #BourbonBarrelFlavors #CavatappiLove #KerrygoldButter