This comforting slow cooker dinner is rich, creamy, and incredibly easy to prepare. Tender chicken breasts cook slowly in a flavorful creamy herb sauce, then get mixed with pasta shells for a hearty, family-friendly meal.
Ingredients
4 boneless, skinless chicken breasts
3 cups medium pasta shells (uncooked)
2 cups chicken broth
1 can (10.5 oz) cream of chicken soup
1 packet (1 oz) ranch seasoning mix
1 cup heavy cream
1/2 cup cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon black pepper
Salt to taste
Optional
1 cup frozen peas or broccoli
Fresh chopped parsley for garnish
Instructions
Lightly grease the inside of your slow cooker.
Place the chicken breasts at the bottom of the slow cooker. Season lightly with salt and black pepper.
In a medium bowl, whisk together chicken broth, cream of chicken soup, ranch seasoning mix, heavy cream, cream cheese, garlic, parsley, and basil until smooth and combined.
Pour the creamy mixture evenly over the chicken.
Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is tender and fully cooked.
About 30 minutes before serving, cook the pasta shells separately according to package directions until al dente. Drain well.
Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
Stir in the cooked pasta shells, mozzarella, Parmesan cheese, and optional vegetables. Mix well until everything is coated in the creamy sauce.
Cover and cook for an additional 10–15 minutes on Low until the cheese is melted and everything is heated through.
Taste and adjust seasoning if needed.
Serve warm, garnished with fresh parsley if desired.
Tips
For extra flavor, sear the chicken in a skillet for 2–3 minutes per side before adding it to the slow cooker.
If the sauce becomes too thick, add a splash of warm milk or chicken broth to loosen it.
For a little spice, add a pinch of red pepper flakes.
This dish pairs perfectly with garlic bread or a simple green salad.