Crockpot Mozzarella Chicken Red Pepper Shells: Easy Dump Dinner

This slow cooker dinner is the definition of set-it-and-forget-it comfort food. Tender chicken breast pieces, pasta shells, and a smoky roasted red pepper cream sauce cook low and slow until everything melds into a rich, cheesy, one-pot meal.

With just five ingredients and a few minutes of prep, dinner practically makes itself. The result is a bubbling Crockpot full of saucy pasta and juicy chicken, topped with stretchy melted mozzarella. It's the kind of meal that feels special enough for company but easy enough for a busy weeknight.

This recipe turns a handful of pantry staples into a creamy, satisfying pasta dinner with almost no effort. Cubed chicken breast tenderloins are layered with pasta shells, a smoky roasted red pepper cream sauce, cream cheese, and a generous shower of mozzarella.

Then the slow cooker does all the work, gently simmering everything into a rich, cohesive dish. The pasta absorbs the sauce as it cooks, while the chicken stays moist and tender. The result is a hearty, comforting meal that tastes like you spent hours stirring, when really you just dumped everything in and walked away.

Ingredients

Why this recipe works

The slow cooker's low, steady heat works magic on both the chicken and the pasta. The chicken breast pieces stay remarkably tender because they cook gently in the sauce, never drying out or becoming tough. At the same time, the pasta shells slowly absorb the smoky red pepper cream sauce, swelling into plump, flavor-packed bites. The cream cheese melts into the sauce, giving it a velvety richness that clings to every shell, while the mozzarella stretches into gooey, satisfying strands.

Cooking everything together in one pot means the flavors meld and deepen as the ingredients simmer. The roasted red pepper sauce infuses the chicken and pasta with its smoky sweetness, while the cream cheese and mozzarella create a luxurious, creamy texture that coats every piece.

Because the slow cooker traps steam and moisture, nothing dries out, and the dish comes together with minimal hands-on time. This is a true dump-and-go recipe that delivers restaurant-quality comfort food with almost no effort.

Notes and substitutions

The key to this recipe is using a good-quality smoky roasted red pepper cream sauce. Look for a jarred sauce that lists roasted red peppers and cream as primary ingredients. If you prefer a milder flavor, choose a sauce without extra heat. The pasta shells should be medium-sized so they hold the sauce well. You can substitute any short pasta shape, but avoid very small shapes that might overcook. The cream cheese should be softened to room temperature so it melts smoothly into the sauce.

This recipe is cooked on low for 4 hours, so plan accordingly. If you're short on time, you can cook on high for 2 to 2 1/2 hours, but the pasta may be slightly softer. For the best texture, stick with low.

If you don't have a 7-quart slow cooker, a 6-quart will work, but make sure the ingredients fit comfortably. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk or broth to loosen the sauce.

• chicken breast tenderloins: Boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• medium conchiglie shells: Any short pasta shape like penne, rigatoni, or farfalle
• smoky roasted red pepper cream sauce: Use a jarred roasted red pepper pasta sauce blended with 1/2 cup heavy cream
• whole-milk mozzarella: Part-skim mozzarella or a blend of Italian cheeses

Equipment

• 7-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Wooden spoon
• Serving spoon