Slow Cooker Creamy Chicken and Pasta

This easy one-pot meal lets you start with raw chicken in the slow cooker. The pasta shells are added near the end so they cook perfectly without becoming mushy.

Ingredients (Serves 6)

• 1½ lb (680 g) boneless, skinless chicken breasts or thighs
• 1 (10.5 oz / 300 g) can cream of chicken soup
• 1 cup (240 ml) chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• Salt and black pepper, to taste
• 8 oz (225 g) medium pasta shells
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• ½ cup heavy cream or softened cream cheese
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. Add to the slow cooker
   • Place the raw chicken in the slow cooker.
   • Pour in the cream of chicken soup and chicken broth.
   • Add the garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper.
   • Stir gently to coat the chicken.
2. Cook
   • Cover and cook on:
     • LOW: 6–7 hours, or
     • HIGH: 3–4 hours,
       until the chicken is fully cooked and tender.
3. Shred the chicken
   • Remove the chicken and shred it with two forks.
   • Return it to the slow cooker.
4. Cook the pasta
   • Stir in the uncooked pasta shells.
   • Cover and cook on HIGH for 20–30 minutes, stirring once or twice, until the pasta is tender. Add a little extra broth if the mixture becomes too thick.
5. Finish
   • Stir in the cheddar cheese, Parmesan cheese, and heavy cream (or cream cheese).
   • Cook for another 5–10 minutes, until the cheese is melted and the sauce is creamy.
6. Serve
   • Garnish with fresh parsley and serve hot.

Tips

• Don’t add the pasta at the beginning. It will become overcooked and mushy during the long cooking time.
• If you prefer, cook the pasta separately and stir it in just before serving.
• Add broccoli or peas during the last 15 minutes for extra vegetables.
• Store leftovers in the refrigerator for up to 3 days.