🍲 Slow Cooker Chicken and Shells
Creamy, comforting, and incredibly easy — this slow cooker chicken and shells recipe is perfect for busy days. Just set it, forget it, and enjoy a warm, hearty meal.
🛒 Ingredients
- 2 boneless, skinless chicken breasts
- 3 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 cups shredded cheddar cheese
- 8 oz medium pasta shells
- 1 cup milk or heavy cream
- Salt to taste
Optional:
- ½ cup sour cream (extra creaminess)
- 1 cup frozen peas or broccoli
👩🍳 Instructions
1️⃣ Add to Slow Cooker
Place chicken breasts in the slow cooker.
Pour in chicken broth and cream of chicken soup.
Add garlic powder, onion powder, pepper, and Italian seasoning.
2️⃣ Cook
Cook on:
- Low for 6–7 hours, or
- High for 3–4 hours
Chicken should be tender and easy to shred.
3️⃣ Shred the Chicken
Remove chicken, shred with two forks, then return it to the slow cooker.
4️⃣ Cook the Pasta
About 20–30 minutes before serving, cook pasta shells separately according to package directions. Drain well.
5️⃣ Make It Creamy
Stir milk (or cream) and shredded cheese into the slow cooker.
Add cooked pasta and mix everything together.
Let sit on low for 10–15 minutes until thick and creamy.
🧀 Tips for Extra Flavor
- Add crispy cooked bacon bits
- Stir in a little cream cheese for richness
- Sprinkle with parmesan before serving
- Add a dash of paprika for color
❄️ Storage
- Store in the fridge up to 3–4 days
- Reheat with a splash of milk to keep it creamy
- Can be frozen (texture may soften slightly)
This dish is cozy, family-friendly, and perfect for weeknight dinners.
If you’d like, I can also give you a lighter version or a spicy buffalo-style version.
