1. Start by heating the olive oil or butter in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
2. Place the chicken breasts at the bottom of your slow cooker. Pour the sautéed onion and garlic mixture over the chicken.
3. Add the dried penne pasta evenly on top of the chicken and onions. Do not stir.
4. In a separate bowl, whisk together the chicken broth, milk, dried herbs, salt, and pepper. Pour this liquid gently over the pasta and chicken in the slow cooker.
5. Cover and cook on low for 3 to 4 hours, or until the chicken is cooked through and the pasta is tender. Resist the urge to open the lid too often — the slow cooker needs the heat to build up and cook evenly.
6. Once cooked, shred the chicken directly in the slow cooker using two forks. Stir everything gently to combine.
7. Sprinkle the cheddar, mozzarella, and Parmesan cheese over the top. Cover again and cook on low for an additional 10-15 minutes, until the cheese melts into a gooey, golden sauce.
8. Give the dish one last gentle stir before serving. Taste and adjust seasoning if needed, adding more salt, pepper, or a pinch of red pepper flakes for warmth.

One thing I’ve learned from countless early mornings whisking eggs and folding flour in my mum’s kitchen is that patience is key. Slow cookers reward you with rich flavours when you let them do their thing quietly in the background — no rushing, just slow, steady magic.