Slow Cooker Creamy Chicken and Shells

A hearty and easy slow cooker recipe featuring tender shredded chicken in a creamy garlic cheese sauce with medium pasta shells and optional baby spinach. This low-effort meal serves 6 and can be cooked on low for 5-6 hours or high for 3-3.5 hours.

Ingredients

• 1.5 to 2 lbs (approx. 700–900 g) Boneless, Skinless Chicken Breasts
• 2 cups (480 ml) Low-Sodium Chicken Broth
• 2 tablespoons (30 g) Unsalted Butter, cut into cubes
• 4 cloves Garlic, finely minced
• 1 tablespoon Italian Seasoning
• 1 teaspoon Onion Powder
• ½ teaspoon Smoked Paprika
• 1 teaspoon Fine Sea Salt
• ½ teaspoon Freshly Cracked Black Pepper
• ¼ teaspoon Crushed Red Pepper Flakes (optional)
• 8 oz (225 g) Cream Cheese, cubed and softened to room temperature
• ½ cup (120 ml) Heavy Whipping Cream
• 1 cup (90 g) Parmesan Cheese (Parmigiano-Reggiano), freshly grated
• 1 cup (115 g) Shredded Mozzarella or Sharp White Cheddar
• 10 to 12 oz (approx. 280–340 g) Medium Pasta Shells (Conchiglie)
• 2 large handfuls (approx. 2 cups) Baby Spinach, roughly chopped (optional)
• 2 tablespoons Fresh Basil or Flat-Leaf Parsley, finely chopped (for garnish)
• Extra Grated Parmesan (for serving)

Instructions

1. Lightly grease the inside of a 6-quart slow cooker with olive oil or cooking spray. Place the raw chicken breasts flat on the bottom in a single layer.
2. In a small bowl, whisk together the Italian seasoning, onion powder, smoked paprika, sea salt, black pepper, and optional red pepper flakes. Sprinkle this spice blend evenly over the tops of the chicken breasts.
3. Scatter the minced garlic and cubed butter pieces over and around the chicken. Pour the chicken broth gently down the inside wall of the slow cooker insert so the seasonings remain intact on top of the chicken.
4. Cover securely with the lid and cook on LOW for 5 to 6 hours (Recommended) or on HIGH for 3 to 3.5 hours. Ensure internal temperature reaches at least 165°F (74°C).
5. Remove the chicken breasts with tongs onto a clean cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the hot broth in the slow cooker and stir well.
6. Add the softened, cubed cream cheese and heavy whipping cream into the warm chicken broth mixture. Whisk or stir vigorously until the cream cheese melts fully into a uniform, velvety sauce.
7. Stir in the freshly grated Parmesan cheese and shredded Mozzarella until completely melted and smooth.
8. For Method A (Par-Boiled): Boil the pasta shells on the stovetop in salted water for 2 minutes less than package al dente directions. Drain well. Fold the drained shells and chopped baby spinach into the warm slow cooker sauce. Cover and cook on LOW for 15 to 20 minutes.
9. For Method B (Direct Cook): Add dry uncooked pasta shells directly into the slow cooker, ensuring they are submerged beneath the liquid (add ½ cup extra hot broth or water if needed). Switch setting to HIGH. Cover and cook for 25 to 30 minutes, stirring at the 15-minute mark, until pasta reaches al dente. Fold in baby spinach during the final 5 minutes until wilted.
10. Turn the slow cooker to the WARM setting. Let the pasta rest uncovered for 5 to 10 minutes so the sauce thickens and clings to the shells.
11. Garnish with fresh chopped parsley or basil and an extra dusting of grated Parmesan. Serve warm directly from the crockpot.

Notes

Ensure cream cheese is fully softened before adding to avoid curdling. Medium shells are ideal for holding sauce, but cavatappi, campanelle, or penne rigate also work. For a Tuscan flair, add ½ cup drained, sliced sun-dried tomatoes and crispy crumbled bacon during Step 4. Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended as dairy sauces can separate and pasta turns mushy. Reheat gently in a skillet over low heat or in the microwave in 45-second bursts, adding 1-2 tablespoons of milk or broth to reconstitute the sauce.