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Crockpot Creamy Garlic Chicken Shells

A one-pot wonder that combines tender chicken with a luscious, creamy garlic sauce and pasta, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 680
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless skinless chicken thighs (or chicken breasts)
  • 1 tsp salt (divided)
  • 0.5 tsp black pepper (freshly ground)
  • 8 cloves garlic (minced)
  • 2 cups chicken broth (low sodium)
  • 1.5 cups heavy cream
  • 8 oz cream cheese (cubed, softened)
  • 1 cup parmesan cheese (freshly grated, plus more for serving)
  • 1 tbsp Italian seasoning
  • 0.25 tsp red pepper flakes (optional)
  • 12 oz medium pasta shells (uncooked)
  • 0.25 cup fresh parsley (chopped, for garnish)

Method
 

Preparation
  1. Season the chicken with 1/2 tsp salt and black pepper. Add to the crockpot.
  2. Mix in the garlic, chicken broth, heavy cream, cream cheese, parmesan, Italian seasoning, and optional red pepper flakes. Pour this mixture over the chicken.
  3. Cover and cook on low for 6 hours or high for 4 hours.
  4. About 15 minutes before serving, cook the pasta shells according to package directions. Drain and mix them into the crockpot. Toss everything together.

Notes

Serve topped with extra parmesan cheese and fresh parsley. Pair with garlic bread or a crisp side salad. Leftovers keep well in the fridge for 3–4 days or can be frozen for up to 3 months.