Pecan Mushroom Chicken Fettuccine (Slow Cooker)

Don't let the picture fool you.  It might not look like much, but it sure tastes delicious!  Enjoy!
-2 large boneless, skinless chicken breasts, cut into bite size chunks
-about 6 green onions, chopped
-2 garlic cloves, minced
-3 cups fresh mushrooms, sliced
-1 cup chicken broth
-salt and pepper, to taste
-10 oz uncooked fettuccine
-1 cup half and half
-1 cup grated Parmesan cheese
-chopped pecans, for garnish
Place chicken, onion, garlic, mushrooms, broth, salt and pepper in the slow cooker.  Cover and cook on low for 4-5 hours.
Add the pasta and half-and-half,  Stir gently.  Cover and cook on low for 1 hour (stir occasionally to make sure that all the pasta gets cooked).  Once the pasta is tender, add the cheese and stir until fully melted.  Garnish with pecans.  Enjoy!
Recipe adapted from Everything slow cooker cookbook.