Slow Cooker Creamy Garlic Parmesan Chicken And Shells

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A Slow Cooker Creamy Garlic Parmesan Chicken and Shells is the ultimate weeknight comfort food, combining the ease of a dump-and-go slow cooker meal with the decadent richness of a garlicky Alfredo-style pasta.

The secret to this dish is timing: the chicken and a rich, savory broth cook low and slow until tender and shreddable. Then, dry pasta shells are stirred directly into the warm liquid near the end of the cooking cycle, absorbing all those rich flavors before a heavy dose of parmesan and cream melts it into a velvety finish.
Here is how to make it:

Ingredients

  • The Chicken: 1.5 lbs boneless, skinless chicken breasts (or chicken thighs)
  • The Aromatics & Seasonings:
    • 4 cloves garlic, minced (or 1 tsp garlic powder)
    • 1 tsp Italian seasoning
    • 1/2 tsp onion powder
    • Salt and freshly ground black pepper to taste
  • The Liquid Base:
    • 3 cups low-sodium chicken broth
    • 1 cup heavy cream (added near the end for ultimate creaminess)
  • The Pasta: 8 oz (about 2 cups) uncooked medium or small pasta shells
  • The Cheese: 1.5 cups freshly grated Parmesan cheese
  • The Finish: 2 tablespoons unsalted butter and fresh chopped parsley

Instructions

1.Prep the Slow Cooker:Lightly coat the slow cooker insert with non-stick spray.

Place your boneless, skinless chicken breasts flat at the bottom of a 6-quart slow cooker. Season them generously with minced garlic, Italian seasoning, onion powder, salt, and pepper.
2.Add the Broth:Pour chicken broth over the seasoned chicken.

Pour the 3 cups of chicken broth directly over the chicken. Cover the slow cooker with the lid.
3.Slow Cook the Chicken:Cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours.

Cook on LOW for 4 to 5 hours (or HIGH for 2 to 3 hours) until the chicken is fork-tender and easily shreds apart.
4.Shred the Chicken:Shred chicken inside the slow cooker using two forks.

Remove the cooked chicken breasts to a cutting board, shred them into bite-sized pieces using two forks, and return the shredded meat back into the flavorful broth inside the slow cooker.
5.Add the Pasta:Stir in uncooked shells and cook for 20 to 25 minutes.

Pour the 8 oz of uncooked pasta shells directly into the slow cooker, stirring them down so they are submerged in the liquid. Cover and cook on HIGH for about 20 to 25 minutes, stirring once halfway through, until the shells are tender.
6.Make It Creamy:Stir in heavy cream, butter, and freshly grated parmesan.

Turn off the slow cooker (or set it to warm). Stir in the heavy cream, butter, and freshly grated Parmesan cheese until the butter melts and the sauce turns thick, glossy, and creamy. Let it sit uncovered for 5 minutes so the pasta can absorb a bit more sauce.

Cook’s Tips for Success

  • Grate Your Own Parmesan: For the creamiest sauce, avoid pre-bagged shredded parmesan (which contains anti-caking agents that can make sauces grainy). Grating a block of fresh Parmesan ensures a smooth, velvety melt.
  • Watch the Pasta: Slow cooker temperatures vary slightly by brand. Check the shells around the 18-minute mark so they stay al dente and don’t become mushy.

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