This is one of those dump-and-go slow cooker dinners that honestly feels like a little gift to your future self. You whisk together one creamy garlic-Parmesan mixture, pour it over raw chicken breasts and dry shell pasta, flip the slow cooker on, and walk away. A few hours later, you’ve got cozy, ultra-creamy shells with tender shredded chicken and big roasted garlic flavor. It’s the kind of Midwest weeknight comfort food that works just as well for a busy workday as it does for a lazy Sunday, and it really does hit a little different every time depending on the herbs you use and how much garlic you’re in the mood for.
Serve these creamy garlic Parmesan chicken shells straight from the slow cooker with a simple green side—steamed broccoli, a quick salad, or roasted green beans all balance the richness really well. Warm garlic bread or a crusty baguette is perfect for swiping up extra sauce. If you want to stretch the meal, spoon the shells into shallow bowls and top with a little extra grated Parmesan and cracked black pepper. A light, crisp white wine or sparkling water with lemon keeps things from feeling too heavy.
Slow Cooker Creamy Garlic Parmesan Chicken ShellsServings: 6
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)
Directions
Lightly spray the inside of a 6-quart slow cooker with nonstick cooking spray to help with cleanup.
Scatter the uncooked pasta shells evenly over the bottom of the slow cooker in a single-ish layer.
Lay the raw chicken breasts on top of the dry shells, nestling them down slightly so everything fits in an even layer.
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. It’s okay if the Parmesan makes it a little lumpy.
Pour this 1 creamy garlic-Parmesan mixture evenly over the raw chicken and shell pasta in the slow cooker, making sure the shells are as covered as possible. Dot the top with the butter pieces.
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. Try not to lift the lid during the first couple of hours so the pasta cooks evenly.
Once cooked, transfer the chicken breasts to a cutting board and shred them with two forks, then return the shredded chicken to the slow cooker.
Stir everything together well, making sure the shells are coated in the creamy sauce and the chicken is evenly distributed. Taste and adjust seasoning with a bit more salt and pepper if needed. If the sauce seems too thick, splash in a tablespoon or two of warm chicken broth or cream and stir again.
Let the mixture sit on WARM for 5 to 10 minutes to thicken slightly, then sprinkle with extra Parmesan and chopped fresh parsley before serving.
Variations & Tips
To keep this recipe fun and a little different every time, play with the herbs and mix-ins while still sticking to the same basic method of pouring one creamy mixture over raw chicken and shells. Swap the dried Italian herb blend for a mix of dried basil and oregano, or add a pinch of red pepper flakes for gentle heat. Stir in a handful of baby spinach or frozen peas during the last 10 minutes of cooking for a pop of color and veggies. Use half heavy cream and half whole milk if you want it a bit lighter, just know it won’t be quite as rich. Try replacing part of the Parmesan with shredded mozzarella or Asiago for a slightly different cheesy flavor. If you prefer dark meat, boneless skinless chicken thighs work well and stay extra tender. For more roasted garlic flavor, add an extra spoonful of roasted garlic paste to the mixture, or for a milder version, cut the roasted garlic in half. Leftovers reheat nicely with a splash of broth or cream to loosen the sauce, making this a great meal prep option for busy workdays.
