Name: Slow Cooker Creamy Garlic Parmesan Chicken Shells Recipe
Prep time: 10 min
Cook time: PT-493172H22M53S
Total time: PT-493172H22M53S
Cuisine: American
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; 2 tablespoons unsalted butter, cut into small pieces; 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 chopped fresh parsley (optional, for garnish)

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)

Instructions

Step 1: Lightly spray the inside of a 6-quart slow cooker with nonstick cooking spray to help with cleanup.

Step 2: Scatter the uncooked pasta shells evenly over the bottom of the slow cooker in a single-ish layer.

Step 3: Lay the raw chicken breasts on top of the dry shells, nestling them down slightly so everything fits in an even layer.

Step 4: 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.

Step 5: Pour the creamy garlic-Parmesan mixture evenly over the raw chicken and pasta in the slow cooker, making sure the shells are as covered as possible. Dot the top with butter pieces.

Step 6: 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. Avoid lifting the lid during the first couple of hours.

Step 7: Remove the chicken breasts to a cutting board and shred with two forks, then return the shredded chicken to the slow cooker.

Step 8: Stir everything well to coat the shells evenly with sauce and distribute the chicken. Adjust seasoning with salt and pepper as needed. If the sauce is too thick, add a splash of warm chicken broth or cream and stir.

Step 9: Let the mixture sit on WARM for 5 to 10 minutes to thicken. Sprinkle with extra Parmesan and chopped fresh parsley before serving.

Tips & Variations

Use roasted garlic paste if you don’t have roasted cloves—it blends smoothly and adds great flavor.

For a lighter version, substitute half-and-half for the heavy cream, but the sauce will be less rich.

Add sautéed mushrooms or spinach before cooking for extra veggies.

If you prefer a firmer pasta texture, reduce the cooking time slightly and check frequently.

Freshly grated Parmesan melts best, but pre-grated cheese works in a pinch.

FAQs

Can I use another type of pasta instead of shells?

Yes, but keep in mind that the cooking time may vary depending on the pasta shape and size. Smaller shapes like elbow macaroni or penne work well. Avoid very thin pasta, which may overcook in the slow cooker.

Can I prepare this recipe in advance?

You can assemble the ingredients in the slow cooker insert and cover tightly, then refrigerate overnight. Cook as directed the next day, adding a little extra cooking time if the ingredients are cold.