Slow Cooker Creamy Chicken & ShellsIngredients3-4 boneless, skinless chicken breasts250g pasta shells (uncooked)1-2 cups chicken broth (as needed to cook the pasta)The Creamy Mixture:1 can condensed cream of chicken soup1 cup heavy cream (or evaporated milk)100g cream cheese, cubed1/2 cup grated parmesan cheese1 tbsp Italian seasoning (or ranch seasoning)Garlic powder, onion powder, salt, and black pepper, to taste👩🍳 InstructionsLayer Up: Place the raw chicken breasts at the bottom of your slow cooker, and add the uncooked pasta shells right next to or over them.Whisk the Sauce: In a mixing bowl or measuring pitcher, whisk together all the ingredients for the creamy mixture until well combined.Pour & Cover: Pour the creamy mixture evenly over the chicken and pasta. Pour in the chicken broth to ensure there is enough liquid for the shells to cook perfectly.Cook: Cover and cook on HIGH for 3 to 4 hours, or on LOW for 5 to 6 hours.Shred & Serve: Right before serving, shred or chop the chicken inside the pot, stir everything together into that rich, velvety sauce, and enjoy!Tip: You can top it with extra shredded cheese or fresh parsley for that perfect final touch!
