Slow Cooker Creamy Garlic Parmesan Chicken Shells
This Slow Cooker Creamy Garlic Parmesan Chicken Shells recipe is rich, comforting, and packed with savory garlic and Parmesan flavor. Tender shredded chicken and pasta shells cook together in a creamy sauce that becomes silky and flavorful as it slowly simmers. It’s an easy one-pot meal perfect for busy weeknights.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 12 oz medium pasta shells uncooked
- 2 cups low-sodium chicken broth
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese freshly grated, plus more for serving
- 1/4 cup roasted garlic cloves or paste, mashed
- 1 tsp Italian herb blend dried
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp kosher salt plus more to taste
- 1/2 tsp black pepper freshly ground
- 2 tbsp unsalted butter cut into small pieces
- 2 tbsp fresh parsley chopped, optional garnish
Instructions
- Lightly spray a 6-quart slow cooker with nonstick cooking spray.
- Spread the uncooked pasta shells evenly across the bottom of the slow cooker.
- Place the chicken breasts on top of the pasta shells.
- In a bowl, whisk together chicken broth, heavy cream, Parmesan cheese, roasted garlic, Italian herbs, garlic powder, onion powder, salt, and pepper.
- Pour the creamy mixture evenly over the chicken and pasta, ensuring most shells are covered.
- Dot the top with small pieces of butter.
- Cover and cook on LOW for 3 1/2 to 4 1/2 hours or HIGH for 2 to 2 1/2 hours until the chicken is cooked through and the pasta is tender.
- Remove the chicken, shred it with two forks, then return it to the slow cooker.
- Stir well to coat the pasta and chicken in the creamy sauce.
- Let the mixture rest on the warm setting for 5–10 minutes to thicken slightly before serving.
- Serve topped with extra Parmesan cheese and chopped parsley if desired.
Notes
If the sauce becomes too thick, stir in a splash of warm chicken broth or cream before serving.
Nutrition
Calories: 540kcal
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