Here’s a cozy and easy Slow Cooker Chicken and Shells recipe—creamy, cheesy, and perfect for a set-it-and-forget-it meal.
Slow Cooker Chicken and Shells
Serves: 4–6
Ingredients:
- 1.5–2 lbs (680–900 g) boneless, skinless chicken breasts or thighs
- 8 oz (225 g) medium pasta shells
- 1 can (10.5 oz / 300 g) cream of chicken soup
- 1 cup chicken broth
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 cup sour cream or Greek yogurt
- 1 small onion, diced
- 2–3 garlic cloves, minced
- 1 tsp paprika (optional)
- Salt and black pepper, to taste
- 1 cup frozen peas or broccoli (optional, for veggie boost)
- Fresh parsley for garnish
Instructions:
- Prepare the chicken
- Place chicken in the slow cooker. Season with salt, pepper, paprika, onion, and garlic.
- Add liquids and cook
- Stir in cream of chicken soup and chicken broth.
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is tender.
- Shred the chicken
- Remove chicken from slow cooker and shred with two forks.
- Return shredded chicken to the slow cooker.
- Cook the pasta
- About 15–20 minutes before serving, stir in dry pasta shells.
- Add frozen peas or broccoli if using.
- Cover and cook until pasta is tender, stirring occasionally.
- Make it creamy
- Stir in sour cream (or Greek yogurt) and shredded cheese.
- Taste and adjust seasoning with salt and pepper.
- Serve
- Garnish with fresh parsley and extra cheese if desired.
- Serve hot, straight from the slow cooker.
✅ Tips:
- If you want a thicker casserole-like texture, stir in 1/4 cup of breadcrumbs before serving.
- Avoid overcooking the pasta—it continues to absorb liquid in the slow cooker.
- You can substitute cheddar with mozzarella for a gooier, milder flavor.
If you want, I can give a one-pot stove version of this recipe that’s ready in 30 minutes instead of hours in the slow cooker.
Do you want that version?
