Slow Cooker Chicken and Shells
A cozy, creamy homemade meal with tender shredded chicken and pasta shells in a flavorful sauce, perfect for any weeknight dinner or potluck.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken thighs or breasts Thighs stay juicier.
- 2 cups chicken broth Low-sodium preferred.
- 1 cup milk or half-and-half Swap for unsweetened almond milk for a lighter option.
- 1 cup sour cream or Greek yogurt For tang and creaminess.
- 12 ounces medium pasta shells Or use whole wheat shells for a wholesome twist.
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup frozen peas or chopped spinach Swap spinach with kale for a stronger flavor.
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon paprika
- to taste salt and pepper
- 2 tablespoons butter or olive oil
- 0.5 cup grated Parmesan cheese Plus extra for serving.
- optional a squeeze of lemon To brighten the dish.
- optional red pepper flakes For heat.
Instructions
Preparation
- In a small skillet, melt butter over medium heat. Add onion and sauté until translucent, about 3–4 minutes.
- Place the chicken thighs or breasts in the slow cooker. Sprinkle garlic, thyme, oregano, paprika, salt, and pepper over the meat.
- Pour the chicken broth and milk over the chicken, then spoon the sautéed onion on top.
Cooking
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken shreds easily.
- Remove the chicken to a cutting board and shred with two forks. Stir sour cream or Greek yogurt and Parmesan into the slow cooker liquid until smooth and glossy.
- In a separate pot, boil the pasta shells just shy of al dente. Drain, reserving a splash of pasta water.
- Stir shredded chicken and cooked shells into the creamy sauce in the slow cooker. Add peas or spinach and a splash of reserved pasta water if needed to loosen the sauce.
- Let everything warm together on low for 10–15 minutes.
Finishing touches
- Taste and adjust seasoning, add a squeeze of lemon if desired, and sprinkle more Parmesan on top.
- Serve hot and watch the faces around your table light up.
Notes
This recipe is versatile; consider variations like using whole wheat pasta, adding roasted chestnuts, or a vegetarian option with roasted cauliflower. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.