Description
A comforting slow cooker meal featuring tender boneless chicken breasts cooked with creamy garlic Parmesan sauce and pasta shells, resulting in an easy, flavorful one-pot dish perfect for busy weeknights.
Ingredients
Scale
Protein
- 1 1/2 pounds boneless, skinless chicken breasts
Pasta
- 12 ounces medium pasta shells (uncooked, about 3 cups dry)
Liquids & Dairy
- 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
Seasonings & Herbs
- 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)
Instructions
- Prepare the Slow Cooker: Lightly spray the inside of a 6-quart slow cooker with nonstick cooking spray to prevent sticking and make cleanup easier.
- Layer Pasta and Chicken: Scatter the uncooked pasta shells evenly over the bottom of the slow cooker in a mostly single layer. Place the raw chicken breasts on top of the pasta, nestling them slightly to distribute evenly.
- Mix the Sauce: In a medium bowl or large measuring cup, whisk together chicken broth, heavy cream, grated Parmesan cheese, roasted garlic, dried Italian herbs, garlic powder, onion powder, salt, and black pepper until the mixture is mostly smooth, though some lumps from the Parmesan are normal.
- Combine Ingredients: Pour the creamy garlic-Parmesan sauce evenly over the chicken and pasta in the slow cooker, ensuring the pasta is well covered. Dot the top with small pieces of unsalted butter.
- Slow Cook: Cover and cook on LOW for 3 1/2 to 4 1/2 hours or on HIGH for 2 to 2 1/2 hours. Cooking is complete when the chicken reaches 165°F internally and the pasta is tender but not overcooked. Avoid lifting the lid in the first few hours to ensure even cooking.
- Shred Chicken: Remove the cooked chicken breasts to a cutting board and shred them using two forks. Return the shredded chicken to the slow cooker.
- Combine and Adjust: Stir the shredded chicken and pasta together thoroughly, coating the shells in the creamy sauce. Taste and adjust seasoning with additional salt and pepper if needed. If the sauce is too thick, add a splash of warm chicken broth or cream and stir again.
- Final Touch and Serve: Let the dish sit on WARM setting for 5 to 10 minutes to thicken slightly. Serve topped with extra Parmesan cheese and freshly chopped parsley if desired.
Notes
- Use a 6-quart slow cooker for best results and space to cook the pasta evenly.
- Do not lift the slow cooker lid during the first two hours of cooking to ensure even pasta cooking.
- If the sauce thickens too much after cooking, thin it out with reserved chicken broth or additional cream.
- Fresh parsley adds a bright finish but can be omitted if unavailable.
- Can substitute heavy cream for half-and-half to reduce fat, but the sauce will be less rich.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes to 4 hours 30 minutes (LOW) or 2 hours to 2 hours 30 minutes (HIGH)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Keywords: slow cooker chicken, creamy garlic Parmesan chicken, pasta shells recipe, easy slow cooker dinner, one pot meal
