Here’s a comforting Creamy Chicken & Shells Slow Cooker Meal—all in one pot, creamy, cheesy, and perfect for a weeknight dinner:
Ingredients (serves 4–6)
- 1.5 pounds (≈680 g) boneless, skinless chicken breasts or thighs
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 (8 oz / 227 g) package uncooked pasta shells
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar or mozzarella cheese (plus extra for topping)
- Optional: 1 cup frozen peas or spinach for added veggies
- Fresh parsley for garnish
Instructions
- Prepare the slow cooker
- Place chicken, chopped onion, garlic, chicken broth, heavy cream, Italian seasoning, salt, and pepper in the slow cooker.
- Cook the chicken
- Cover and cook on low for 4–5 hours (or high 2–3 hours) until chicken is fully cooked and tender.
- Shred the chicken
- Remove the chicken and shred with two forks. Return to the slow cooker.
- Add pasta
- Stir in uncooked pasta shells. Cover and cook on high for 20–30 minutes, stirring occasionally, until pasta is tender.
- If using frozen veggies, add them with the pasta so they cook at the same time.
- Add cheese
- Stir in shredded cheese until melted and creamy.
- Serve
- Garnish with fresh parsley. Serve hot, straight from the slow cooker.
💡 Tips:
- For a richer flavor, add a splash of white wine or a teaspoon of Dijon mustard to the liquid.
- Use whole wheat or gluten-free pasta shells if preferred—just adjust cooking time slightly.
- Leftovers reheat well and become even creamier as the pasta absorbs the sauce.
If you want, I can also give a one-pot stovetop version that mimics the slow cooker version in 30 minutes.
Do you want me to do that?
