Slow Cooker Chicken and Shells is an easy, creamy comfort meal where tender shredded chicken and pasta shells soak up a rich garlic-herb cheese sauce.
Ingredients
-
Chicken: 1.5 to 2 lbs boneless, skinless chicken breasts or thighs.
-
Pasta: 8 oz (about 2 cups) medium pasta shells.
-
Creamy Base: 8 oz cream cheese (cubed) and 1 wheel (5.2 oz) Boursin garlic & fine herbs cheese (or 1 cup shredded cheddar/mozzarella).
-
Liquid: 2 cups low-sodium chicken broth and 1/2 cup heavy cream or milk.
-
Seasonings: 1 tsp Italian seasoning, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper.
-
Add-ins (Optional): 3 cups fresh baby spinach or 1/2 cup crispy crumbled bacon.
1.Add Base Ingredients to Slow Cooker:Simple layer-and-go setup.
Place raw chicken breasts at the bottom of the slow cooker. Sprinkle evenly with Italian seasoning, garlic powder, onion powder, salt, and pepper. Pour chicken broth around the meat, then top the chicken with the cubed cream cheese and Boursin cheese.
2.Slow Cook the Chicken:Low for 5–6 hours or High for 2.5–3 hours.
Cover and cook on LOW for 5–6 hours (or HIGH for 2.5–3 hours) until the chicken is tender and reaches an internal temperature of 165°F (74°C).
3.Boil the Shells Separately:Do not overcook shells to prevent mushiness.
About 20 minutes before serving, cook the pasta shells in a pot of boiling salted water according to package directions until al dente. Drain well. (Note: Stirring cooked pasta into the slow cooker at the end keeps the shells firm and prevents them from absorbing all liquid and turning mushy).
4.Shred Chicken & Mix Sauce:Blends cheese into a smooth sauce.
Remove chicken to a plate, shred with two forks, then return it to the slow cooker. Use a whisk to blend the warm broth and melted cheeses together into a smooth, thick sauce.
5.Combine and Serve:Let rest 5 minutes to thicken.
Stir in heavy cream, cooked pasta shells, and fresh spinach (if using). Cover and let sit on warm for 5 minutes until spinach wilts and pasta absorbs the sauce. Stir in bacon or extra grated cheese right before serving.
Tips for Success
-
Pasta Rule: Avoid cooking raw pasta directly in the slow cooker for hours—it releases starch and can become gummy. Boiling shells separately and tossing them in at the end yields perfect texture every time.
-
Variations: Add diced sun-dried tomatoes, roasted red peppers, or a pinch of red pepper flakes for extra flavor.
