Creamy Slow Cooker Chicken & Shells — raw chicken breasts, uncooked pasta shells, and a creamy herb sauce poured over top. Here’s the full, easy recipe:

Creamy Slow Cooker Chicken & Pasta Shells

Ingredients

Main:

4 boneless, skinless chicken breasts
12 oz (about 3 cups) medium pasta shells (uncooked)
2 cups chicken broth

Cream Sauce:

1 (10.5 oz) can cream of chicken soup
1 cup heavy cream (or half-and-half)
1 cup milk
1 packet (1 oz) ranch seasoning mix
½ tsp garlic powder
½ tsp black pepper
½ tsp dried parsley
1 cup shredded mozzarella or Italian blend cheese
½ cup grated Parmesan cheese

Instructions

1️⃣ Add Chicken

Place chicken breasts in the bottom of the slow cooker. Season lightly with salt and pepper.

2️⃣ Mix the Sauce

In a bowl, whisk together:

Cream of chicken soup
Heavy cream
Milk
Ranch seasoning
Garlic powder
Pepper
Parsley

Pour over the chicken.

3️⃣ Cook Chicken

LOW: 4–5 hours
HIGH: 2–3 hours
Chicken should be cooked through and tender.

4️⃣ Shred Chicken

Remove chicken, shred with two forks, and return to the slow cooker.

5️⃣ Add Pasta

Stir in:

Uncooked pasta shells
Chicken broth

Make sure pasta is mostly submerged.

Cook on HIGH for 30–45 minutes, stirring once or twice, until pasta is tender.

6️⃣ Add Cheese

Stir in mozzarella and Parmesan. Cover and let melt for 5–10 minutes.

Optional Add-Ins

1 cup steamed broccoli
1 cup sautéed mushrooms
½ tsp red pepper flakes
Crispy bacon bits

If Sauce Gets Too Thick

Add a splash of warm milk or broth and stir.

Storage

Refrigerate up to 4 days
Reheat with a splash of milk
Not ideal for freezing (cream sauce can separate)

If you’d like, I can also give you:

A from-scratch (no canned soup) version
A lighter version
A garlic parmesan version
Or a crack-chicken style version

Just tell me which one 😊