This slow cooker meal is the definition of comfort food: tender chicken, perfectly cooked pasta shells, and a rich, velvety garlic-Parmesan sauce that comes together with almost no effort. By layering the ingredients raw and letting the slow cooker do the work, you get a creamy, satisfying one-pot dinner that's perfect for busy weeknights. The roasted garlic adds a sweet, mellow depth that elevates the entire dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 1½ lbs |
| Medium pasta shells (uncooked) | 12 oz (about 3 cups dry) |
| Low-sodium chicken broth | 2 cups |
| Heavy cream | 1½ cups |
| Freshly grated Parmesan cheese | 1 cup (plus more for serving) |
| Roasted garlic cloves or paste | ¼ cup (about 1 small head, mashed) |
| Dried Italian herb blend | 1 teaspoon |
| Garlic powder | ½ teaspoon |
| Onion powder | ½ teaspoon |
| Kosher salt | 1 teaspoon (plus more to taste) |
| Freshly ground black pepper | ½ teaspoon |
| Unsalted butter, cut into small pieces | 2 tablespoons |
| Fresh parsley, chopped (optional garnish) | 2 tablespoons |
Instructions
1. Prepare the Slow Cooker
Lightly coat the inside of a 6-quart slow cooker with nonstick cooking spray. This step prevents the pasta from sticking and makes cleanup much easier.
2. Layer the Pasta
Scatter the uncooked pasta shells evenly across the bottom of the slow cooker. Spread them out as much as possible to ensure they cook evenly and absorb the sauce throughout.
3. Add the Chicken
Place the raw chicken breasts directly on top of the pasta shells, arranging them in a single, even layer. This positioning allows the chicken to cook uniformly while the pasta beneath absorbs the liquid.
4. Make the Creamy Mixture
In a medium bowl or large measuring cup, whisk together the chicken broth, heavy cream, grated Parmesan, roasted garlic, Italian herbs, garlic powder, onion powder, salt, and pepper. The mixture may look slightly lumpy from the cheese and garlic—this is normal and will smooth out during cooking.
5. Assemble and Dot with Butter
Pour the creamy mixture slowly and evenly over the chicken and shells, aiming to cover the pasta as thoroughly as possible. The shells should be mostly submerged to cook evenly and prevent drying. Dot the surface with the small pieces of butter, which will melt into the sauce, adding richness and a silky finish.
6. Cook
Cover the slow cooker and cook on LOW for 3½ to 4½ hours or on HIGH for 2 to 2½ hours. Avoid lifting the lid during cooking, as the trapped steam is essential for cooking the pasta evenly. The dish is ready when the chicken registers 165°F internally and the pasta is tender throughout.
7. Shred, Stir, and Rest
Carefully remove the cooked chicken breasts and place them on a cutting board. Shred the chicken using two forks, then return it to the slow cooker. Stir everything thoroughly until the shredded chicken is evenly distributed and coated in the creamy sauce.
If the sauce seems too thick, add a splash of warm chicken broth or cream and stir to reach your desired consistency. Let the dish rest on the WARM setting for 5 to 10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld.
8. Serve
Ladle into bowls and garnish with additional grated Parmesan and fresh chopped parsley, if desired.
Tips for Success
Don't lift the lid: The slow cooker relies on trapped steam to cook the pasta. Peeking releases heat and steam, which can lead to undercooked pasta or longer cooking times.
Use freshly grated Parmesan: Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly. Grating your own ensures a silky, lump-free sauce.
Adjust consistency at the end: Pasta continues to absorb liquid even after cooking. If the dish sits too long, it may thicken further. A splash of warm broth or cream will restore the creamy texture.
Roasted garlic shortcut: If you don't have roasted garlic on hand, you can roast a whole head by cutting off the top, drizzling with olive oil, wrapping in foil, and baking at 400°F for 40 minutes until soft. Alternatively, quality jarred roasted garlic works well.
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