Crockpot Parmesan Garlic Chicken Red Pepper Shells Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and ready. Cut the chicken breast tenderloins into bite-size pieces and measure out the pasta, sauce, and cheeses.

Have all your ingredients within reach so you can layer them quickly. No need to pre-cook the pasta or brown the chicken—everything goes in raw and cooks together.

Instructions

Layer and Top

1. 1Layer the Ingredients
   Place the chicken pieces in the bottom of a 6-quart slow cooker. Sprinkle with a little salt and pepper if desired. Add the pasta shells directly over the chicken, then pour the smoky roasted red pepper cream sauce over the pasta, making sure the sauce covers the pasta and chicken as evenly as possible. Do not stir.
   Look for The chicken and pasta should be evenly coated with the sauce, with no dry spots.
   Tip For even cooking, spread the pasta in an even layer and pour the sauce over the top.
2. 2Top with Cheeses
   Sprinkle the shredded Italian four-cheese blend over the top of the sauce, followed by the freshly grated Parmigiano-Reggiano. The cheese should cover the surface completely, creating a protective layer that will melt and form a golden crust during cooking.
   Look for The top should be fully covered with cheese, with no gaps.
   Tip Using a mix of cheeses gives a more complex flavor and a better melt.

The ingredients should be neatly layered: chicken on the bottom, pasta on top, sauce poured over, and cheese covering everything.

The cheese layer should be thick and even, ready to melt into a golden crust. The kitchen should smell of roasted peppers and garlic.

Slow Cook

3. 3Cook on Low
   Cover the slow cooker and cook on low for 3 to 4 hours, until the chicken is cooked through and the pasta is tender. The cheese will melt and bubble, and the sauce will thicken slightly. Do not lift the lid during the first 2 hours to keep the heat steady.
   Look for The sauce should be bubbling gently around the edges, and the cheese should be melted and golden.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking on low yields the most tender chicken and perfectly cooked pasta. Avoid high heat, which can overcook the chicken and make the pasta mushy.
4. 4Check for Doneness
   After 3 hours, check the chicken by cutting into one piece. It should be opaque throughout and register 165°F (74°C) on an instant-read thermometer. The pasta should be al dente—tender but not mushy. If the pasta is still too firm, cover and cook for another 30 minutes, then check again.
   Look for The chicken is done when it reaches 165°F (74°C) and the pasta is tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the sauce looks too thin, let it cook uncovered for the last 15 minutes to reduce slightly.

After a few hours, the slow cooker should be gently bubbling around the edges. The cheese will have melted and started to brown, and the aroma will be rich and savory. The sauce should be simmering, and the chicken should be cooked through.

Stir and Serve

5. 5Stir Gently
   Once the chicken and pasta are cooked, stir the mixture gently with a large spoon to combine the cheesy top with the sauce and pasta. Be careful not to break the shells. The sauce should be creamy and coat everything evenly.
   Look for The sauce should be smooth and creamy, with the cheese fully incorporated.
   Tip Stirring gently helps keep the pasta shells intact and spreads the cheesy goodness.
6. 6Serve and Enjoy
   Spoon the hot pasta and chicken onto plates or into bowls. Garnish with extra Parmesan or fresh herbs if desired, though the dish is delicious as is. Serve immediately while hot and creamy.
   Look for The pasta should be steaming and the sauce creamy.
   Tip For a prettier presentation, serve on a white plate to show off the golden crust and creamy sauce.

Once stirred, the dish should look creamy and cohesive, with the cheese fully incorporated into the sauce. The pasta shells should be intact and coated, and the chicken tender. Serve hot, with the cheese stretching as you spoon it out.

Common mistakes

One common mistake is lifting the lid too often. Every time you open the slow cooker, heat escapes and cooking time increases. Another mistake is using high heat, which can overcook the chicken and make the pasta mushy.

Stick to low heat for best results. Also, don't skip the cheese layer—it's what creates the golden crust and rich flavor.

How to tell it’s done

The dish is done when the chicken is cooked through and reaches 165°F (74°C) on an instant-read thermometer, and the pasta is tender but still has a slight bite.

The cheese should be melted and bubbling, and the sauce should be creamy and slightly thickened. If the pasta is still firm, cover and cook for another 15 to 30 minutes.

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