Creamy Slow Cooker Chicken & Shells

Instructions

1. Layer: Place the raw chicken breasts in the bottom of the slow cooker. Pour the dry pasta shells over and around the chicken.

2. Whisk: In a medium bowl or measuring cup, whisk together the condensed soup, cream, broth, and seasonings until smooth.

3. Pour: Evenly pour the sauce mixture over the chicken and shells. Ensure the pasta is mostly submerged to cook evenly.

4. Slow Cook: Cover and cook on Low for 4–5 hours or High for 2.5–3 hours.

   • Note: Check the pasta at the 4-hour mark (Low) to ensure it reaches your preferred “al dente” texture without getting too soft.

5. Shred & Serve: Remove the chicken and shred it with two forks. Stir the shredded chicken back into the creamy pasta. If using cheese, stir it in now until melted.

Expert Tips for Engagement

• The “Liquid” Secret: If the sauce looks too thick after cooking, stir in a splash of warm milk or broth right before serving to loosen it up.

• Veggie Boost: Stir in two cups of fresh baby spinach or a bag of frozen peas during the last 20 minutes of cooking for a pop of color and nutrition.

• Storage: This holds up well in the fridge for 3 days, making it an excellent meal-prep option.