Slow cooker chicken and shells

Here’s a simple and tasty slow cooker chicken and shells recipe that’s creamy, cheesy, and perfect for a hands-off dinner:

Ingredients (serves 4–6)

• 1.5–2 lbs boneless, skinless chicken breasts or thighs

• 2 cups chicken broth

• 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for variation)

• 1 cup milk

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp paprika

• Salt and pepper to taste

• 2 cups uncooked pasta shells

• 1 1/2 cups shredded cheddar cheese (plus extra for topping)

• Optional: 1 cup frozen peas or broccoli florets

Instructions

1. Prep the chicken:
   Season the chicken with salt, pepper, garlic powder, onion powder, and paprika.

2. Combine liquids:
   In the slow cooker, mix chicken broth, cream of chicken soup, and milk until smooth.

3. Add chicken:
   Place the seasoned chicken in the slow cooker. Cover and cook on low for 4–5 hours (or high for 2–3 hours) until the chicken is cooked through and tender.

4. Shred the chicken:
   Remove the chicken, shred it with two forks, and return it to the slow cooker.

5. Add pasta and cheese:
   Stir in the uncooked pasta shells and shredded cheddar cheese. Cover and cook for 30–45 minutes on low until the pasta is tender. Stir occasionally to prevent sticking.

6. Optional vegetables:
   Add frozen peas or broccoli in the last 10 minutes of cooking for a veggie boost.

7. Serve:
   Sprinkle extra cheese on top if desired. Serve warm with a side salad or garlic bread.

💡 Tips:

• For a creamier texture, stir in 1/2 cup sour cream before serving.

• Use smaller pasta shells for faster cooking.

• If your slow cooker runs hot, check pasta after 20–25 minutes to avoid overcooking.

If you want, I can also give a lighter, one-pot version with less cream but still creamy that’s perfect for meal prep.