Creamy Ranch Chicken and Shells – An Easy Crockpot Dinner the Whole Family Will Love

A comforting slow cooker meal featuring tender chicken and pasta shells in a rich, velvety ranch-infused sauce. Designed for minimal effort, this dish is a family crowd-pleaser that delivers maximum flavor with simple prep.

Equipment

• 6-quart (or larger) slow cooker
• Medium bowl
• Cutting board
• Two forks

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (about 3-4 medium breasts)
• 1 (1 oz) packet dry ranch seasoning mix
• 1 (10.75 oz) can condensed cream of chicken soup
• 1 cup chicken broth
• 1/2 cup heavy cream (or full-fat milk for a lighter option)
• 4 oz cream cheese, softened and cut into cubes
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 3 cups uncooked medium pasta shells (about 8 oz)
• 1 cup shredded cheddar cheese (or a blend like Colby Jack), for topping (optional)
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Lightly grease the inside of your 6-quart (or larger) slow cooker insert.
2. Place the boneless, skinless chicken breasts in a single layer at the bottom of the prepared slow cooker.
3. In a medium bowl, whisk together the dry ranch seasoning mix, condensed cream of chicken soup, chicken broth, heavy cream, softened cream cheese cubes, garlic powder, and black pepper until well combined and relatively smooth.
4. Pour the creamy ranch sauce mixture evenly over the chicken breasts in the slow cooker.
5. Cover the slow cooker with its lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
6. Once the chicken is cooked, carefully remove the chicken breasts from the slow cooker and place them on a cutting board.
7. Using two forks, shred the cooked chicken into bite-sized pieces.
8. Add the uncooked medium pasta shells directly into the slow cooker with the sauce.
9. Stir gently to ensure the pasta is submerged in the liquid.
10. Return the shredded chicken to the slow cooker, stirring it back into the sauce and pasta.
11. Cover the slow cooker again and continue to cook on HIGH for an additional 20-30 minutes, or until the pasta shells are tender.
12. Stir occasionally to prevent the pasta from sticking and to ensure even cooking. If the sauce seems too thick, you can add a splash more chicken broth or milk.
13. Once the pasta is cooked to your desired tenderness, if desired, sprinkle the shredded cheddar cheese over the top of the dish.
14. Replace the lid for 5-10 minutes, or until the cheese is melted and bubbly.
15. Stir everything together one final time before serving.
16. Garnish with fresh chopped parsley, if using, and serve hot.

Notes

Resist overcooking the pasta to avoid mushiness; add it only during the final 20-30 minutes on HIGH. If the sauce is too thin, remove the lid for the last 15 minutes to evaporate liquid or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water). Chicken thighs can be substituted for breasts for a richer taste. Leftovers can be stored in the refrigerator for 3-4 days or frozen for 2-3 months. Reheat with a splash of milk or broth to restore creaminess.

Nutrition

Calories: 580 · Protein: 45g · Carbohydrates: 50g · Fat: 25g · Fiber: 3g · Sodium: 950mg