Ingredients
1 1/2 pounds boneless, skinless chicken breasts
12 ounces medium pasta shells (uncooked, about 3 cups dry)
2 cups low-sodium chicken broth
1 1/2 cups heavy cream
1 cup freshly grated Parmesan cheese, plus more for serving
1/4 cup roasted garlic cloves or paste (about 1 small head, mashed)
1 teaspoon dried Italian herb blend
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons chopped fresh parsley (optional, for garnish)
Directions
Lightly spray the inside of a 6-quart slow cooker with nonstick cooking spray to help with cleanup.
Scatter the uncooked pasta shells evenly over the bottom of the slow cooker in a single-ish layer.
Lay the raw chicken breasts on top of the dry shells, nestling them down slightly so everything fits in an even layer.
In a medium bowl or large measuring cup, whisk together the chicken broth, heavy cream, Parmesan cheese, roasted garlic, dried Italian herb blend, garlic powder, onion powder, salt, and black pepper until mostly smooth. It’s okay if the Parmesan makes it a little lumpy.
Pour this 1 creamy garlic-Parmesan mixture evenly over the raw chicken and shell pasta in the slow cooker, making sure the shells are as covered as possible. Dot the top with the butter pieces.
Cover and cook on LOW for 3 1/2 to 4 1/2 hours, or on HIGH for 2 to 2 1/2 hours, until the chicken is cooked through (165°F) and the shells are tender but not mushy. Try not to lift the lid during the first couple of hours so the pasta cooks evenly.
Once cooked, transfer the chicken breasts to a cutting board and shred them with two forks, then return the shredded chicken to the slow cooker.
Stir everything together well, making sure the shells are coated in the creamy sauce and the