Crockpot Mozzarella Chicken Red Pepper Shells: Easy Dump Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, use a 7-quart slow cooker so the ingredients have room to cook evenly. If your slow cooker runs hot, check the dish at 3 1/2 hours. The pasta should be al dente, not mushy.

If the sauce seems too thin at the end, let it sit uncovered for 10 minutes to thicken. To make the dish even more decadent, add a handful of fresh spinach or basil before serving, but this is optional and not in the original recipe.

To get the signature cheese pull, serve the pasta immediately after cooking. As it cools, the cheese will set and become less stretchy. If you have leftovers, reheat them gently with a splash of milk or chicken broth to restore the creamy texture.

This dish also freezes well for up to 2 months, though the pasta may soften slightly upon reheating. Always cool leftovers within 2 hours and store in an airtight container.

Variations

• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño to the slow cooker for a spicy twist. The heat balances the creamy sauce and adds a nice kick without overwhelming the dish.
• Vegetarian Version: Omit the chicken and use vegetable broth instead of chicken broth. Add 2 cups of chopped vegetables like zucchini, bell peppers, or mushrooms. Cook on low for 3 hours, as vegetables cook faster than chicken.
• Herb Infusion: Stir in 1 teaspoon of dried Italian seasoning or a handful of fresh basil leaves during the last hour of cooking. The herbs brighten the smoky sauce and add a fresh, aromatic note.
• Cheese Swap: Replace the mozzarella with provolone or a smoked gouda for a different flavor profile. Smoked gouda adds an extra smoky depth that pairs beautifully with the red pepper sauce.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk or broth to bring back the creamy sauce.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave or on the stovetop over medium-low heat, adding a splash of milk or broth to loosen the sauce. Stir frequently until hot.

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until hot.

Alternatively, reheat in a saucepan over medium-low heat with a splash of milk or broth to loosen the sauce. The pasta will absorb some liquid as it sits, so adding a little moisture helps restore the creamy texture.

This recipe can be assembled up to 8 hours ahead of time. Place all the ingredients in the slow cooker insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker base and cook on low for 4 hours, adding about 30 minutes to the cooking time because the ingredients are cold. Do not stir until the last hour. This makes it a great option for busy days when dinner needs to be ready with minimal fuss.

Serving ideas

Serve this cheesy pasta straight from the slow cooker for a casual, family-style dinner. It pairs well with a simple green salad and crusty bread to soak up the extra sauce. The dish is rich and satisfying on its own, so a light side is all you need. For a touch of freshness, garnish with chopped parsley or basil, though the video does not include this step.

This recipe makes about 6 generous servings. It's perfect for a weeknight dinner or a cozy weekend meal. The creamy, smoky sauce and tender chicken make it a crowd-pleaser for all ages. Leftovers are just as good the next day, so it's also great for lunch. Store any leftovers in the refrigerator and reheat gently.

Frequently asked questions

Recipe card

Crockpot Mozzarella Chicken Red Pepper Shells: Easy Dump Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb chicken breast tenderloins, cut into bite-size pieces
• 12 oz medium conchiglie pasta shells
• 24 oz smoky roasted red bell pepper cream sauce
• 8 oz cream cheese, softened and cut into chunks
• 2 cups shredded whole-milk mozzarella

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

38 g

Carbohydrates

55 g

Fat

27 g

Automatic estimate from the ingredient list, not laboratory-verified.