Here’s a comforting Slow Cooker Chicken and Shells recipe—creamy, cheesy, and perfect for an easy weeknight meal:
Slow Cooker Chicken and Shells (Serves 4–6)
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 2 cups uncooked medium pasta shells
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup milk
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried Italian herbs (oregano, basil, thyme)
- Salt and pepper, to taste
- Optional: 1 cup frozen peas or spinach for added veggies
Instructions:
- Prep the chicken:
- Place chicken breasts in the slow cooker.
- Season with garlic powder, onion powder, Italian herbs, salt, and pepper.
- Add liquids:
- Mix cream of chicken soup, chicken broth, and milk in a bowl.
- Pour over the chicken in the slow cooker.
- Cook the chicken:
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is fully cooked (165°F / 74°C).
- Shred the chicken:
- Remove chicken and shred with two forks.
- Return shredded chicken to the slow cooker.
- Add pasta and cheese:
- Stir in uncooked pasta shells, 1 cup shredded cheddar, and optional veggies.
- Cover and cook on high for 25–30 minutes, stirring occasionally, until pasta is tender.
- Finish and serve:
- Stir gently, taste, and adjust seasoning.
- Sprinkle extra cheese on top before serving if desired.
Tips:
- For creamier texture, stir in a little cream cheese or heavy cream at the end.
- You can swap cheddar for mozzarella or a blend for a different flavor.
- To save time, use frozen chicken breasts straight from the freezer—just add 30–60 extra minutes to cooking.
I can also give a one-pot stovetop version that’s quicker and still creamy, without using a slow cooker.
Do you want me to share that version?
