Crockpot Provolone Chicken Red Pepper Shells: Easy Slow Cooker Pasta Step-by-step instructions

Before you start

Before starting, cut the chicken breasts into 1-inch cubes and measure out the pasta, sauce, and cheeses. If using a store-bought sauce, have it ready.

No need to pre-cook the pasta—it will cook in the slow cooker. Ensure your slow cooker is clean and dry. This recipe requires minimal prep, so you can have everything in the pot in under 10 minutes.

Instructions

Layer and Top

1. 1Layer the Ingredients
   Place the cubed chicken breasts in the bottom of a 6-quart slow cooker. Spread the pasta shells evenly over the chicken, then pour the smoky roasted red pepper cream sauce over the top, making sure to cover the pasta and chicken as much as possible.
   Look for The chicken and pasta are covered in sauce; the mixture looks saucy but not overly liquid.
   Tip Use a spatula to gently press the pasta into the sauce so it's submerged.
2. 2Add the Cheeses
   Spoon dollops of the whole-milk ricotta over the top of the sauce, distributing them evenly. Sprinkle the shredded provolone over the entire surface, covering the ricotta and the rest of the ingredients.
   Look for The top is covered with white and golden cheese, with some sauce peeking through.
   Tip Don't stir the cheeses in—they'll melt and create a creamy, bubbly top.

At this stage, the ingredients are stacked in the slow cooker: chicken on the bottom, pasta and sauce in the middle, and ricotta and provolone on top. The colors are vibrant—pink sauce, white ricotta, and yellow provolone. The dish looks like a lasagna ready to bake.

Slow Cook

3. 3Slow Cook on Low
   Cover the slow cooker with the lid and cook on low for 4 hours, or until the chicken is cooked through and the pasta is tender. Do not lift the lid during cooking, as this releases heat and extends the cooking time.
   Look for After 4 hours, the sauce is bubbling around the edges and the cheese is melted and golden.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If your slow cooker runs hot, check at 3 1/2 hours to avoid overcooking the pasta.
4. 4Check the Chicken Temperature
   Using an instant-read thermometer, check the internal temperature of the chicken pieces. Insert the thermometer into the thickest piece of chicken; it should read at least 165°F (74°C). If it hasn't reached that temperature, continue cooking for 15-30 minutes and check again.
   Look for The thermometer reads 165°F (74°C) or higher.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken is done but the pasta is still firm, cook a little longer—pasta should be al dente.

After 4 hours, the slow cooker is bubbling around the edges. The cheese has melted and started to brown slightly, and the aroma of roasted red peppers and cheese fills the kitchen.

The chicken is cooked through, and the pasta is tender. The sauce has thickened and coated the ingredients.

Serve

5. 5Serve and Enjoy
   Once the chicken is cooked through and the pasta is tender, gently stir the mixture to combine the melted cheeses into the sauce. Serve the pasta hot, spooning it onto plates or bowls. Garnish with fresh herbs if desired (not included).
   Look for The pasta is creamy and cheesy, with tender chicken pieces throughout.
   Tip For a nice presentation, serve with a sprinkle of black pepper or fresh basil.

When you stir the dish, the melted provolone and ricotta create a creamy, cohesive sauce. The chicken is tender and juicy, and the pasta shells are al dente. The dish is ready to be served—it looks like a hearty, cheesy casserole, with steam rising and cheese stretching from the spoon.

Common mistakes

One common mistake is lifting the lid to stir or check on the dish, which releases heat and extends cooking time. Trust the process and keep the lid on. Another issue is using too much liquid—if the sauce is too thin, the pasta may become mushy.

Also, avoid overcooking the pasta; check it at the minimum time and add more time only if needed. Finally, ensure the chicken is fully cooked by checking the temperature, not just the color.

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. The sauce should be bubbling and the cheese melted and golden.

To check, insert an instant-read thermometer into the thickest piece of chicken. If the pasta is still firm, continue cooking for another 15-30 minutes, but be careful not to overcook the chicken.

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