Slow Cooker Creamy Garlic Parmesan Chicken Shells

How to make this recipeingredients

• Proteins and Pasta:
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 12 ounces medium pasta shells (uncooked)
• Sauce Ingredients:
  • 2 cups low-sodium chicken broth
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/4 cup roasted garlic cloves or paste
  • 1 teaspoon dried Italian herb blend
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons unsalted butter
• Garnishes:
  • 2 tablespoons chopped fresh parsley (optional)
  • Extra Parmesan cheese for serving

Here’s a step-by-step guide:

1. Prepare the slow cooker: Lightly spray a 6-quart slow cooker with nonstick spray.
2. Layer the pasta and chicken: Spread the uncooked pasta shells evenly along the bottom, followed by a layer of raw chicken breasts.
3. Make the sauce: Whisk together chicken broth, heavy cream, Parmesan cheese, roasted garlic, Italian herbs, garlic powder, onion powder, salt, and pepper.
4. Pour the sauce: Pour the creamy garlic Parmesan mixture evenly over the chicken and pasta. Dot the top with butter pieces.
5. Cook: Cover and cook on LOW for 3 1/2–4 1/2 hours or HIGH for 2–2 1/2 hours, until the chicken reaches 165°F and pasta is tender.
6. Shred and serve: Remove the chicken, shred it, and return it to the slow cooker. Stir well to coat everything in the creamy sauce. Adjust seasoning if needed. Let it sit on WARM for 5–10 minutes to thicken slightly before serving.

Tips and Variations:

• Swap Italian seasoning for basil and oregano for a different herb profile.
• Add baby spinach or frozen peas during the last 10 minutes for extra color and nutrients.
• Use half cream and half whole milk for a lighter version.
• Try mozzarella or Asiago for a different cheesy twist.
• Boneless skinless chicken thighs stay extra juicy if you prefer dark meat.