Here’s a comforting, family-friendly Creamy Chicken & Shells (Slow Cooker) recipe — rich, cheesy, and perfect for busy days.
Ingredients (6 servings)
- 1½ lbs (680g) boneless, skinless chicken breasts
- 3 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp onion powder
- Salt & black pepper, to taste
- 8 oz uncooked medium pasta shells
- 1 cup heavy cream or half-and-half
- 1½ cups shredded cheddar or mozzarella
- ½ cup grated Parmesan
- Optional: 1 cup frozen peas or spinach
Instructions
1. Add to slow cooker
Place chicken breasts in the slow cooker.
Pour in chicken broth and cream of chicken soup.
Add garlic powder, Italian seasoning, onion powder, salt, and pepper. Stir gently.
2. Cook
- Low: 6–7 hours
- High: 3–4 hours
Chicken should be tender and easy to shred.
3. Shred chicken
Remove chicken, shred with two forks, and return to the slow cooker.
4. Cook the pasta
About 30 minutes before serving:
- Stir in uncooked pasta shells and heavy cream.
- Cover and cook on HIGH 20–30 minutes until pasta is tender.
(Stir once or twice if possible.)
5. Add cheese
Stir in shredded cheese and Parmesan until melted and creamy.
Add peas or spinach if using. Cook 5 more minutes.
6. Serve
Serve hot, topped with extra Parmesan or fresh parsley.
💡 Tips
- If the mixture thickens too much, add a splash of warm broth or milk.
- For extra richness, stir in 2 oz cream cheese at the end.
- Add cooked bacon or sautéed mushrooms for more flavor.
- Works great with rotisserie chicken (add during last hour).
If you’d like, I can also give a “dump-and-go” no-pre-cooking pasta version or a lighter version without canned soup.
