Ingredients
3–4 boneless, skinless chicken breasts
12 oz medium pasta shells
1 can (10.5 oz) cream of chicken soup
1 cup heavy cream
1 cup chicken broth
½ cup grated Parmesan
3 cloves garlic, minced
1 tsp Italian seasoning
½ tsp dried parsley
½ tsp black pepper
½ tsp onion powder
Salt, to taste
2 tbsp butter
Optional: ½ cup shredded mozzarella
👩🍳 Directions
- Add the chicken
Place the raw chicken breasts in the bottom of the slow cooker. Season with salt, pepper, Italian seasoning, garlic and onion powder. - Make the creamy mixture
Whisk together the cream of chicken soup, heavy cream, chicken broth, Parmesan, garlic and parsley. - Pour it over the chicken
Pour the mixture directly over the raw chicken. - Slow cook
Cover and cook on LOW for 4–5 hours, or until the chicken reaches 165°F / 74°C internally. - Add the shells later
Cook the pasta shells separately according to the package directions. Drain and stir them into the creamy chicken sauce during the last few minutes. - Finish it off
Shred or slice the chicken and mix everything together. Add mozzarella if you want it extra cheesy. 😋