Crockpot Provolone Chicken Red Pepper Shells: Easy Slow Cooker Pasta

This slow cooker pasta is the ultimate weeknight dinner: tender chicken, pasta shells, and a smoky red pepper cream sauce, all topped with ricotta and provolone. Just layer everything in the crockpot, set it, and forget it.

The result is a rich, cheesy, comforting meal that tastes like you spent hours in the kitchen—but the slow cooker does all the work. Perfect for busy days when you want a home-cooked dinner without the fuss.

This recipe brings together the ease of a slow cooker with the indulgent flavors of a creamy pasta bake. Cubed chicken breast, conchiglie shells, and a smoky roasted red pepper cream sauce are layered in the crockpot, then topped with dollops of ricotta and a blanket of provolone.

As it cooks, the sauce melds with the cheeses, creating a luscious, bubbling dish that fills the kitchen with an irresistible aroma. Serve it straight from the pot or plate it for a more polished presentation—either way, it's a dinner the whole family will love.

Ingredients

Why this recipe works

The slow cooker does the work: by cooking on low for several hours, the chicken becomes tender and the pasta absorbs the creamy sauce, resulting in a cohesive, flavorful dish. The low, steady heat allows the flavors to meld without constant stirring or monitoring, making this a true dump-and-go meal.

The combination of ricotta and provolone adds richness and depth. Ricotta provides creamy pockets throughout, while provolone melts into a golden, bubbly top.

The smoky red pepper cream sauce ties everything together with a subtle heat and sweetness, creating a balanced, satisfying sauce that coats every shell.

Notes and substitutions

Choose a good-quality smoky roasted red pepper cream sauce—either homemade or store-bought. The sauce should be thick enough to coat the pasta without being too watery, as the slow cooker will release some liquid from the chicken. If your sauce is thin, consider reducing it slightly before adding.

Conchiglie shells are ideal because their shape catches the sauce and cheese. You can substitute other short pasta like penne or rigatoni, but adjust the cooking time accordingly—smaller shapes may cook faster.

Whole-milk ricotta gives the creamiest texture; low-fat versions can be used but may be less rich.

• boneless skinless chicken breasts: boneless skinless chicken thighs (cook to 165°F; they stay moister)
• conchiglie shells: penne, rigatoni, or other short pasta (adjust cooking time as needed)
• smoky roasted red pepper cream sauce: store-bought roasted red pepper sauce or a homemade version (ensure it's thick)
• provolone: mozzarella or fontina (shredded, for similar melt)

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups
• Large spoon
• Serving spoon