🍗 Creamy Slow Cooker Chicken & Pasta
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups uncooked pasta shells
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup heavy cream or milk
- 1/2 cup grated Parmesan cheese
- 3–4 cloves garlic (minced)
- 1 tsp Italian seasoning
- Salt & pepper to taste
Instructions
- Place chicken in the bottom of the slow cooker.
- Add uncooked pasta around the chicken.
- In a bowl, mix soup, broth, cream, garlic, seasoning, salt, and pepper.
- Pour the creamy mixture over chicken and pasta.
- Cover and cook:
- Low: 5–6 hours
- High: 3–4 hours
- Once chicken is cooked, shred it or leave whole.
- Stir everything together and mix in Parmesan cheese.
- Let sit 5–10 minutes to thicken, then serve.
❓ Q&A
Q: Can I cook pasta separately?
A: Yes—and it’s actually safer for texture. Cook pasta on the side and stir in at the end if you don’t want it soft.
Q: Will the pasta cook evenly in the slow cooker?
A: It can, but may get softer than usual. Stir halfway if possible.
Q: Can I use frozen chicken?
A: It’s best to thaw first for even cooking and food safety.
Q: How do I make it richer?
A: Add more Parmesan or a bit of cream cheese at the end.
Q: Can I add veggies?
A: Definitely—spinach, mushrooms, or broccoli work great.
Q: How to store leftovers?
A: Refrigerate up to 3 days. Add a splash of milk when reheating to loosen the sauce.