Here’s a simple and comforting Slow Cooker Chicken and Shells recipe that’s perfect for an easy weeknight dinner:
🍗 Slow Cooker Chicken and Shells
Ingredients
- 1.5–2 lbs (700–900 g) boneless, skinless chicken breasts or thighs
- 2 cups pasta shells (medium or large)
- 1 can (10–15 oz) cream of chicken soup (or homemade cream sauce)
- 1 cup chicken broth
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt & pepper to taste
- Optional: 1 cup frozen peas, spinach, or broccoli
Instructions
- Prepare Chicken Base
- Place chicken, onion, garlic, cream of chicken soup, chicken broth, Italian seasoning, salt, and pepper into the slow cooker.
- Cover and cook on low 4–5 hours or on high 2–3 hours until chicken is tender.
- Shred Chicken
- Remove chicken, shred with two forks, then return it to the slow cooker.
- Add Pasta
- Stir in uncooked pasta shells and optional vegetables.
- Add an extra ½ cup broth or water if needed (pasta absorbs liquid).
- Cover and cook on high 20–30 minutes, stirring occasionally, until pasta is tender.
- Add Cheese & Serve
- Stir in shredded cheese until melted and creamy.
- Taste and adjust seasoning before serving.
🔹 Tips
- Use medium shells for best bite-sized results.
- For extra flavor, sprinkle parmesan cheese or fresh parsley on top.
- You can prep everything in the morning and let the slow cooker do the work.
If you want, I can also give a “dump-and-go” ultra-simple version that only uses 5 ingredients and is still creamy and delicious.
