🍲 Slow Cooker Chicken & Shells with Creamy Garlic Herb Sauce
📝 Description
Tender chicken and pasta shells slowly cook in a rich, creamy garlic-herb sauce. Everything blends together beautifully in the slow cooker, creating a warming, hearty dish that feels different every time depending on the herbs and seasonings you use.
🛒 Ingredients (Serves 4–5)
For the “1 Mixture” Sauce:
- 2 cups chicken broth
- 1 cup milk (or half & half for creamier texture)
- 4 cloves garlic, minced
- 1 tsp dried Italian herbs (oregano, basil, thyme)
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1 tsp salt (adjust to taste)
- 1 tbsp olive oil or melted butter
- 1/2 cup grated Parmesan cheese
Main:
- 2 large raw chicken breasts (or 4 thighs)
- 2 cups uncooked pasta shells
- 1 small onion, finely chopped
- 1 cup spinach (optional)
- 1/2 cup cream cheese (for extra creaminess)
👩🍳 Instructions
- Prepare the base
Place raw chicken in the bottom of the slow cooker. Add chopped onion. - Make the mixture
In a bowl, whisk together broth, milk, garlic, herbs, paprika, salt, pepper, olive oil, and Parmesan. - Pour & cook
Pour this mixture over the chicken.
Cover and cook:- LOW for 6–7 hours, or
- HIGH for 3–4 hours
- Shred the chicken
Once cooked, remove chicken, shred it with forks, and return it to the slow cooker. - Add pasta shells
Stir in uncooked shells and cream cheese.
Cover and cook on HIGH for 20–30 minutes until pasta is tender. - Finish
Stir in spinach (if using) and let it wilt for a few minutes.
🍽️ Serve
Serve hot with extra Parmesan and a drizzle of olive oil. Pair with crusty bread or a simple salad.
💡 Tips & Variations
- Add mushrooms or sun-dried tomatoes for depth
- Use cheddar or mozzarella for a cheesier twist
- Swap shells with penne or fusilli
- Add chili flakes if you like a little heat
❓ Q & A
Q: Can I cook pasta from the start?
Not recommended—it may turn mushy. Add it near the end.
Q: Can I use pre-cooked chicken?
Yes, reduce cooking time and add it with the pasta.
Q: How do I make it lighter?
Use low-fat milk and skip cream cheese.
Q: Can I freeze it?
Yes, but pasta texture may soften after reheating.
