Slow Cooker Crack Chicken Stuffed Shells recipe is a cozy, crowd-pleasing dish that’s simple to make and packed with creamy, cheesy flavor. Perfect for busy weeknights, family dinners, or potlucks, it combines tender pasta shells with a rich filling of shredded chicken, bacon, ranch, and cheese. With minimal prep and hands-off cooking, anyone can whip up this comforting meal. Let’s get started!
Ingredients
- 20 large pasta shells
- 2 pounds boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- ½ cup ranch dressing
- ½ cup cooked bacon, crumbled (about 6–8 strips)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Optional Add-Ins
- Green onions or chives for a fresh touch
- Red pepper flakes for a spicy kick
- Marinara or Alfredo sauce for a base layer
- Chopped spinach or mushrooms for extra veggies
- Rotisserie chicken to save time
Equipment Needed
- Slow cooker (4-quart or larger)
- Large pot for boiling pasta
- Mixing bowl
- Spoon or piping bag for stuffing shells
- Nonstick cooking spray
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta shells for 1–2 minutes less than the package instructions (al dente) to keep them firm. Drain and rinse with cold water to stop cooking. Set aside.
2. Prepare the Chicken
Place chicken breasts in the slow cooker. Season with a pinch of salt and pepper. Cover and cook on low for 4–6 hours or high for 2–3 hours until fully cooked. Shred the chicken using two forks or a hand mixer for ease. Set aside.
3. Make the Filling
In a large mixing bowl, combine shredded chicken, softened cream cheese, ranch dressing, crumbled bacon, cheddar cheese, mozzarella cheese, garlic powder, onion powder, salt, and pepper. Mix until everything is well blended and creamy.
4. Stuff the Shells
Carefully spoon the chicken mixture into each pasta shell, filling them generously but not so much that they tear. If you prefer, use a piping bag for cleaner stuffing.
5. Set Up the Slow Cooker
Lightly spray the slow cooker with nonstick cooking spray. If desired, spread a thin layer of ranch dressing, marinara, or Alfredo sauce on the bottom for extra flavor and to prevent sticking. Arrange the stuffed shells in a single layer, slightly overlapping if needed.
6. Cook the Stuffed Shells
Cover and cook on low for 3–4 hours, until the filling is hot and the cheese is melted and bubbly.
7. Serve and Enjoy
Carefully scoop out the shells and place them on plates. Sprinkle with fresh parsley or green onions for a pop of color. Serve hot with a side salad or roasted veggies for a complete meal.
Tips for Success
- Pasta Prep: Undercook the shells slightly so they don’t get mushy in the slow cooker.
- Cream Cheese: Let it sit at room temperature for 30 minutes or microwave for 15–20 seconds to soften.
- Make Ahead: Stuff the shells and refrigerate them for up to 24 hours before cooking.
- Cleanup Hack: Use a slow cooker liner or nonstick spray for easy cleanup.
- Flavor Boost: Add a sprinkle of extra cheese on top during the last 30 minutes of cooking.
Healthier Swaps
Want to lighten it up? Try these ideas:
- Use light cream cheese or Greek yogurt instead of regular cream cheese.
- Swap ranch dressing for a low-fat version or more Greek yogurt.
- Add veggies like spinach, zucchini, or mushrooms to the filling.
- Serve with a green salad or steamed broccoli to balance the meal.
Nutritional Information (Per 2 Stuffed Shells, Approx.)
- Calories: 460
- Protein: 28g
- Fat: 28g
- Carbohydrates: 20g
- Sugar: 2g
- Fiber: 1g
- Sodium: 720mg
Note: Values vary based on ingredient brands and portion size.
Why You’ll Love This Recipe
This dish is a perfect mix of creamy, savory, and comforting flavors. The slow cooker does most of the work, making it ideal for beginners or busy cooks. It’s versatile—customize it with your favorite sauces or veggies—and it reheats beautifully for leftovers. Whether you’re feeding a family or meal-prepping for the week, these stuffed shells are sure to impress.
Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: Assemble (but don’t cook) the stuffed shells, wrap tightly, and freeze for up to 2 months. Thaw in the fridge before cooking.
- Reheat: Warm in the microwave (1–2 minutes per serving) or oven (350°F for 15–20 minutes, covered).
Enjoy this warm, cheesy, and oh-so-satisfying meal that’s as easy to make as it is delicious! If you try it, let us know how it turned out in the comments below.
