Here’s a delicious and easy recipe for Slow Cooker Chicken and Shells—a creamy, comforting pasta dish that practically cooks itself:
Ingredients (Serves 4–6)
- 1.5–2 lbs (700–900 g) boneless, skinless chicken breasts or thighs
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk or half-and-half
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt and pepper, to taste
- 2 cups uncooked medium pasta shells
- 1–1.5 cups shredded cheddar or mozzarella cheese
- Optional: 1 cup frozen peas, corn, or chopped carrots for extra veggies
- Fresh parsley for garnish
Instructions
1. Prep the Chicken Base
- Place chicken in the slow cooker.
- In a separate bowl, whisk together chicken broth, cream of chicken soup, milk, garlic powder, onion powder, paprika, salt, and pepper.
- Pour the mixture over the chicken.
2. Cook the Chicken
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is cooked through and tender.
3. Add Pasta
- Shred the chicken with two forks in the slow cooker.
- Stir in uncooked pasta shells.
- Cover and cook on high for 20–30 minutes, stirring occasionally, until the pasta is tender.
- If adding frozen veggies, stir them in with the pasta so they cook at the same time.
4. Finish with Cheese
- Stir in shredded cheese until melted and creamy.
- Taste and adjust seasoning with more salt and pepper if needed.
5. Serve
- Garnish with fresh parsley.
- Serve hot—perfect as a cozy dinner for busy nights.
Tips for Success
- Pasta timing: Add pasta later in cooking to avoid it getting mushy.
- Creaminess: Use half-and-half or whole milk for a richer texture.
- Extra flavor: Add a pinch of dried thyme, oregano, or a splash of white wine to the sauce.
I can also give a “one-pot cheesy chicken and shell pasta” slow cooker variation with a crispy breadcrumb topping added at the end for a restaurant-style finish.
Do you want me to share that version?
