Creamy Mozzarella Chicken Red Pepper Shells Crockpot Dinner Step-by-step instructions

Before you start

Before starting, cut the chicken breasts into bite-sized cubes and set aside. Measure out the pasta shells and the smoky roasted red bell pepper cream sauce. Soften the cream cheese to room temperature and cut it into cubes for even melting.

Shred the mozzarella if not already shredded. Have a 7-quart slow cooker ready. No other prep is needed—this recipe is truly dump-and-go. If you prefer a thicker sauce, you can stir a slurry of cornstarch and water into the finished dish, but the video does not show this step.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the cubed chicken breasts evenly in the bottom of a 7-quart slow cooker. Spread the pasta shells over the chicken, then pour the smoky roasted red bell pepper cream sauce over the top, making sure the pasta is mostly covered. Dot the surface with the cream cheese cubes, then sprinkle the shredded mozzarella evenly over everything.
   Look for The slow cooker should be about two-thirds full, with the sauce coating the pasta and chicken.
   Tip If the sauce is very thick, stir it briefly before pouring to help it spread evenly.
2. 2Cover and Cook
   Cover the slow cooker with its lid. Cook on LOW for 4 hours, or on HIGH for 2 to 3 hours, until the chicken is cooked through and the pasta is tender. Do not stir during cooking, as this can break up the pasta and make it mushy.
   Look for The sauce will be bubbling gently around the edges, and the cheese will be melted and golden in spots.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid; each peek adds about 20 minutes to the cooking time.

After layering, the slow cooker will be filled with chicken, pasta, sauce, and cheese. As it cooks, the sauce will begin to bubble gently around the edges, and the cheese will melt into a golden, bubbly layer.

The aroma of smoky red pepper and garlic will fill the kitchen. Check that the pasta is submerged in the sauce; if not, add a splash of broth. The chicken should be fully cooked by the end of this phase, reaching an internal temperature of 165°F (74°C).

Finish and Serve

3. 3Check for Doneness
   After the cooking time, check that the chicken is cooked through by inserting an instant-read thermometer into a few pieces; it should read at least 165°F (74°C). The pasta should be tender but still hold its shape. If the pasta is still firm, cover and cook for an additional 15 to 30 minutes.
   Look for The chicken will be opaque and easily pull apart, and the pasta will be al dente.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the sauce looks too thick, stir in a splash of chicken broth or water to loosen it.
4. 4Stir Gently
   Once the chicken is cooked and the pasta is tender, stir the mixture gently to combine the melted cream cheese and mozzarella into the sauce. Be careful not to mash the pasta. The sauce should be creamy and coat the shells and chicken evenly.
   Look for The cheese will be fully melted and the sauce will be smooth and glossy.
   Tip A silicone spatula works well for stirring without breaking the pasta.

Once the chicken is cooked and the pasta is tender, the dish is ready to be stirred and served. The sauce will be creamy and thick, with the melted mozzarella stretching as you spoon it. The chicken will be tender and juicy, and the pasta shells will be coated in the smoky red pepper sauce. Serve immediately, either directly from the slow cooker or plated on a white dish for a beautiful presentation. The dish should be steaming hot and full of flavor.

Leftovers and Storage

5. 5Serve Immediately
   Spoon the creamy chicken and pasta onto plates or into bowls. For the best texture, serve right away while the cheese is hot and stretchy. Garnish with a little extra black pepper or fresh herbs if desired (not shown in the video).
   Look for The dish will be steaming, with the cheese pulling into long strands as you spoon it.
   Tip Serve with a side salad or crusty bread to round out the meal.

If there are leftovers, let the dish cool for no more than 2 hours before refrigerating in an airtight container. The pasta will continue to absorb sauce as it sits, so you may want to add a splash of broth when reheating. The dish can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently in the microwave or on the stovetop, adding a little liquid to restore the creamy texture.

Common mistakes

One common mistake is stirring the pot during cooking, which can break up the pasta and make it mushy. Let the slow cooker do its job without interference. Another is using a slow cooker that's too small, which can cause uneven cooking and overflow.

Make sure the pasta is mostly submerged in the sauce; if it's not, add a little chicken broth. Overcooking can also make the pasta soft and the chicken dry, so check for doneness at the earliest recommended time. Finally, don't skip the gentle stir at the end—this incorporates the melted cheese into the sauce for a creamy finish.

How to tell it’s done

The dish is done when the chicken is cooked through and the pasta is tender. To check, insert an instant-read thermometer into a few pieces of chicken; it should register at least 165°F (74°C). The pasta should be al dente—tender but still holding its shape.

The sauce will be bubbly and the cheese fully melted. If the pasta is still hard in the center, cover and cook for another 15 to 30 minutes. Once done, stir gently to combine the melted cheeses into the sauce, then serve immediately while hot and creamy.

• Poultry: 165°F (74°C) in the thickest part