Crockpot Mozzarella Chicken Red Pepper Shells: Easy Dump Dinner Step-by-step instructions

Before you start

Before starting, cut the chicken breast tenderloins into bite-size pieces and set them aside. Measure out the pasta shells and have the sauce, cream cheese, and mozzarella ready. Soften the cream cheese slightly if it's very cold, but it will melt during cooking.

No need to pre-cook the pasta or brown the chicken — this recipe is all about simplicity. Ensure the slow cooker insert is clean and dry, and have the lid ready. This prep takes about 10 minutes, and then you can walk away.

Instructions

Layer and Start Cooking

1. 1Layer the Ingredients
   Place the cubed chicken breast tenderloins in the bottom of a 7-quart slow cooker in an even layer. Pour the pasta shells and the smoky roasted red bell pepper cream sauce over the chicken, making sure the pasta is mostly covered by the sauce. Set the cream cheese chunks in the center of the mixture, then scatter the shredded mozzarella evenly over the top.
   Look for The slow cooker should be about two-thirds full with the chicken, pasta, sauce, and cheese layered neatly.
   Tip Cut the chicken into uniform bite-size pieces so they cook evenly and stay tender.
2. 2Cover and Cook on Low
   Cover the slow cooker with its lid. Cook on the low setting for 4 hours, or until the chicken is cooked through and the pasta is tender. Resist the urge to stir during the first 2 hours so the pasta can absorb the sauce and cook evenly without becoming mushy.
   Look for The sauce should be bubbling gently around the edges and the aroma of roasted peppers and garlic should fill the kitchen.
   Tip If the slow cooker runs hot, check at 3 1/2 hours to avoid overcooking the pasta.

At the end of this phase, the slow cooker contains raw chicken, pasta, sauce, and cheese in distinct layers. The sauce is thick and cold, and the cheese is unmelted.

The aroma is fresh and slightly smoky from the red pepper sauce. Before moving on, make sure the lid is sealed and the slow cooker is set to low. No stirring is needed yet.

Simmer and Melt

3. 3Stir and Finish Cooking
   After 3 hours, gently stir the mixture to combine the melted cream cheese and mozzarella into the sauce. Continue cooking, covered, for another hour. The chicken should be fork-tender and the pasta al dente. If the sauce seems too thick, add a splash of warm water or broth, but keep the consistency creamy and clinging to the shells.
   Look for The cheese should be fully melted and the sauce smooth and glossy when stirred.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Stir gently to avoid breaking the pasta shells.
4. 4Check Chicken Temperature
   Use an instant-read thermometer to check the internal temperature of the chicken pieces. Insert the thermometer into the thickest piece of chicken; it must read at least 165°F (74°C) to be safe to eat. If it hasn't reached that temperature, cover and cook for another 15 to 20 minutes, then check again.
   Look for The thermometer should register 165°F (74°C) in the thickest chicken piece.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If using chicken thighs, they can cook a bit longer without drying out.

After about 3 hours, the sauce is bubbling and the cheese has melted into a creamy, glossy sauce. The chicken is nearly cooked through, and the pasta is becoming tender. The kitchen smells richly of roasted peppers and garlic. Stir gently to combine, then check the chicken temperature to ensure it has reached 165°F (74°C).

Serve and Enjoy

5. 5Serve the Pasta
   Turn off the slow cooker. Using a large serving spoon, scoop the cheesy chicken and pasta onto a clean white dinner plate or into bowls. The sauce should be thick and creamy, with strands of melted mozzarella stretching from the spoon. Serve hot, straight from the Crockpot.
   Look for The pasta is coated in a velvety red pepper cream sauce with visible melted cheese.
   Tip For extra cheesiness, sprinkle a little more mozzarella on top before serving.

The dish is finished: the sauce is thick and velvety, the chicken is tender, and the pasta is al dente. Steam rises from the bubbling surface, and the mozzarella stretches when lifted. The plate is filled with a hearty, cheesy pasta that looks and smells irresistible. Serve immediately.

Common mistakes

One common mistake is stirring the slow cooker too early, which can break the pasta and make it mushy. Let it cook undisturbed for at least the first 2 hours. Another mistake is using a high heat setting, which can cause the dairy to curdle or the pasta to overcook.

Stick to low heat. Also, avoid adding extra liquid unless the sauce becomes too thick; the pasta will release some starch and thicken the sauce naturally. Finally, don't skip checking the chicken temperature — undercooked chicken is a food safety risk.

How to tell it’s done

The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and the pasta is tender but still holds its shape. The sauce should be thick, creamy, and bubbling gently around the edges.

The cheese should be fully melted and incorporated, with no visible lumps of cream cheese. To check, insert an instant-read thermometer into the thickest piece of chicken. If it reads 165°F (74°C) and the pasta is al dente, the dish is ready to serve.

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