Here’s a comforting Slow Cooker Chicken and Shells recipe—creamy, cheesy, and easy to make.
🍲 Slow Cooker Chicken and Shells
Ingredients (Serves 4–6)
- 1 lb (450g) boneless, skinless chicken breasts
- 8 oz (225g) medium pasta shells
- 1 can (10.5 oz / 300 ml) cream of chicken soup
- 1 cup chicken broth
- 1 cup shredded cheddar or mozzarella cheese (plus extra for topping)
- ½ cup sour cream
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- Optional: 1 cup frozen peas or broccoli
Instructions
1️⃣ Prep the Chicken
- Place chicken breasts in the slow cooker.
- Sprinkle with salt, pepper, and Italian seasoning.
- Add onion, garlic, chicken broth, and cream of chicken soup.
- Stir lightly to combine.
2️⃣ Cook
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is fully cooked (165°F / 74°C).
3️⃣ Shred Chicken
- Remove chicken and shred with two forks.
- Return shredded chicken to the slow cooker.
4️⃣ Add Pasta & Cheese
- Add uncooked pasta shells and frozen vegetables (if using).
- Stir in sour cream and 1 cup shredded cheese.
- Make sure pasta is mostly submerged in sauce.
5️⃣ Finish Cooking
- Cover and cook on HIGH for 20–30 minutes, stirring occasionally, until pasta is tender.
- Top with extra cheese and let melt before serving.
💡 Tips
- Use thicker pasta shells so they don’t overcook.
- For a lighter version, swap sour cream for Greek yogurt.
- Stir halfway through cooking pasta to prevent sticking.
- Can add cooked bacon or sautéed mushrooms for extra flavor.
If you like, I can also provide a creamy garlic parmesan slow cooker chicken and shells version that’s extra rich and indulgent.
Do you want me to provide that version?
