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Slow Cooker Creamy Garlic Parmesan Chicken Shells Recipe (Easy Dump-and-Go Dinner)
Add 1 mixture to raw chicken and shells into a slow cooker and have a warming dinner that is different each and every time.
It is among those dump-and-go slow cooker suppers that truly seem to be a small present to your future self. You prepare one creamy mix of garlic-Parmesan recipes, pour it in raw chicken breasts and dry shell pasta, turn the slow cooker on and leave. This is followed a couple of hours later, so to speak, by warm, sinuously smooth shells filled with soft shredded chicken and massive roasted garlic taste. It is the type of Midwestern weeknight comfort food that works equally on a hectic working day as it does on a lazy Sunday, and indeed seems to be something else each time based on what herbs you put in it and how much you are feeling a particular degree of garlic.
Slow Cooker Creamy Garlic Parmesan Chicken Shells
Servings: 6
Ingredients
Chicken
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1/2 pound skinless chicken breast, no bones.
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Quantity: 1/2 pound
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Notes: skinless, no bones
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Pasta
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12 ounces medium pasta shell (uncooked, approximately 3 cups dry)
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Quantity: 12 ounces
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Notes: uncooked, approximately 3 cups dry
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Sauce Base
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2 cups low sodium chicken broth.
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Quantity: 2 cups
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Notes: low sodium
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1 1/2 cups heavy cream
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Quantity: 1 1/2 cups
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1 cup freshly grated Parmesan cheese, to be served on top of it.
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Quantity: 1 cup
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Notes: freshly grated, to be served on top
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1/4 cup roasted garlic cloves or paste (1 small head, mashed)
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Quantity: 1/4 cup
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Notes: roasted, or 1 small head mashed
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1 teaspoon Italian dried herb mixture.
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Quantity: 1 teaspoon
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Notes: dried herb mixture
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1/2 teaspoon garlic powder
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Quantity: 1/2 teaspoon
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1/2 teaspoon onion powder
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Quantity: 1/2 teaspoon
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1 teaspoon kosher salt, and additional to taste.
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Quantity: 1 teaspoon
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Notes: additional to taste
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1/2 teaspoon freshly grained black pepper.
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Quantity: 1/2 teaspoon
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Notes: freshly grained
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2 TBS. unsalted butter, cut into small pieces.
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Quantity: 2 TBS.
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Notes: unsalted, cut into small pieces
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Garnish (optional)
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2 tablespoons fresh parsley, chopped
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Quantity: 2 tablespoons
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Notes: chopped
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Directions
Prepare the slow cooker
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Being careful, lightly spay the interior of a 6-quart slow cooker with nonstick cooking spray to facilitate cleaning.
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Season the uncooked shells of the pasta and spread them evenly in the bottom of the slow cooker in one layer.
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Place the chicken breasts that have not been cooked on the dry shells and nestle the chicken breasts a bit to ensure that everything is layered in the same manner.
Make the sauce
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Combine chicken broth, heavy cream, Parmesan cheese, roasted garlic, dried Italian herb blend, garlic powder and onion powder, salt and black pepper in a medium bowl or large measuring cup and whisk until quite smooth.
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There is nothing wrong with the Parmesan making it a little lumpy.
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Sprinkle this 1 creamy garlic-Parmesan mixture evenly over the raw chicken and the shell pasta in the slow cooker taking care to ensure that as much coverage as possible is done on the shells.
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Distribution the butter pieces on the top.
Cook
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Bake in LOW either 31/2-41/2 hours or in HIGH either 2-21/2 hours until the chicken is cooked through (165degF) and the shells are tender but not mushy.
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During the first few hours, attempt to leave the lid unopened so that the pasta cooks evenly.
Finish the dish
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After cooking, place the breasts of chicken on a cutting board and shred with two forks, and place the shredded chicken back in the slow cooker.
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Combine thoroughly making sure that the shells are covered with the creamy sauce and the chicken is not concentrated.
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Add more salt and pepper if necessary and taste.
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Should the sauce look excessively thick, then add a tablespoon or two of warm chicken broth or cream and stir once more.
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Allow the mixture to rest on WARM 5-10 minutes to allow it to thicken slightly, and sprinkle with additional Parmesan and chopped fresh parsley, and serve.
Variations & Tips
In order to make this recipe entertaining and to make it a little different each time, you can play with the herbs and mix-ins and keep the overall principle of pouring one creamy mixture over uncooked chicken and shells. Use the dried Italian herb blend and replace it with a blend of dried basil and oregano or add a pinch of red pepper flakes to add some heat. In the final 10 minutes of the cooking time, add a handful of spinach baby spinach or frozen peas to add some color and veggies. You can use half heavy cream and half whole milk in case you want it to be a little lighter but remember it will not be just as rich. Is it possible to substitute some of the Parmesan with shredded mozzarella or Asiago and achieve a slightly different cheesy taste? In case you are more fond of a dark meat, boneless skinless chicken thighs are not bad and remain especially tender. To add more roasted garlic taste, an additional spoonful of roasted garlic paste should be added to the mixture or it can be cut in half to make it milder. Reheat Leftovers can be easily reheated in a splash of broth or cream to thin out the sauce and this is a fantastic meal prep when you have a busy days work.
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