Ah, Slow Cooker Chicken and Shells—a creamy, comforting pasta dish that basically cooks itself! 🍗🍝 Perfect for busy days. Here’s a simple version:
Slow Cooker Chicken and Shells Recipe
Ingredients (serves 4–6)
- 1.5 lbs (700g) boneless, skinless chicken breasts or thighs
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
- 1 cup heavy cream or milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 8 oz (about 2 cups) uncooked pasta shells
- 1–2 cups shredded cheese (cheddar, mozzarella, or a mix)
- Optional: 1 cup frozen peas or broccoli
Instructions
- Prepare the slow cooker:
- Place chicken in the slow cooker.
- Pour chicken broth, cream of chicken soup, and heavy cream over it.
- Season with garlic powder, onion powder, salt, and pepper.
- Cook the chicken:
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is fully cooked and tender.
- Shred the chicken:
- Remove chicken, shred with two forks, and return to the slow cooker.
- Add pasta and veggies:
- Stir in uncooked pasta shells and frozen peas/broccoli (if using).
- Cover and cook 30–40 minutes on high, until pasta is tender.
- Add cheese:
- Stir in shredded cheese until melted and creamy.
- Serve:
- Spoon into bowls and enjoy warm.
- Optional: top with fresh parsley or extra shredded cheese.
💡 Tips:
- Use small pasta shells—they cook faster and hold the creamy sauce well.
- You can substitute rotini or elbow macaroni if shells aren’t available.
- For extra flavor, add a teaspoon of Italian seasoning or paprika to the sauce.
If you want, I can also give a “one-step dump-and-go” slow cooker version that doesn’t require shredding the chicken, making it even easier for weeknight dinners.
Do you want me to share that super-easy version?
