This slow cooker creamy chicken and shells recipe is the ultimate effortless comfort food. Tender chicken breasts simmer in a rich, savory broth, get shredded, and are then tossed with tender pasta shells and a velvety cheese sauce right in the slow cooker.
Ingredients
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1.5 lbs boneless, skinless chicken breasts
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1 medium yellow onion, finely diced
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3 cloves garlic, minced
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4 cups low-sodium chicken broth
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1 tablespoon olive oil or unsalted butter
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1 teaspoon Italian seasoning
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1 teaspoon garlic powder
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1 teaspoon onion powder
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Salt and black pepper, to taste
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8 oz medium shell pasta (uncooked)
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4 oz cream cheese, cubed and softened
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1 cup freshly shredded sharp cheddar or mozzarella cheese
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½ cup grated Parmesan cheese
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Chopped fresh parsley, for garnish (optional)
Instructions
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Add Base Ingredients: Place the chicken breasts, diced onion, and minced garlic into the bottom of your slow cooker.
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Season: Pour in the chicken broth and olive oil. Sprinkle the Italian seasoning, garlic powder, onion powder, salt, and pepper evenly over the chicken.
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Cook Low and Slow: Cover and cook on LOW for 4 to 5 hours (or HIGH for 2 to 3 hours), until the chicken is tender and easily shreds with a fork.
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Shred the Chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks, then return the shredded meat back into the flavorful broth.
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Cook the Pasta: Stir the uncooked medium shell pasta directly into the slow cooker with the chicken and broth. Cover and cook on HIGH for 20 to 25 minutes, stirring once halfway through, until the pasta shells are tender.
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Make it Creamy: Turn the slow cooker to low or keep it on warm. Stir in the cubed cream cheese, shredded cheddar (or mozzarella), and grated Parmesan cheese until completely melted into a rich, velvety sauce.
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Rest and Serve: Let the dish sit uncovered for 5 minutes so the sauce thickens up slightly. Garnish with fresh parsley and serve warm!
