Crockpot Provolone Chicken Red Pepper Shells: Easy Slow Cooker Pasta Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the chicken into uniform 1-inch cubes so they cook evenly. If using chicken thighs, they can be left slightly larger, but ensure they reach 165°F.

You can also add a pinch of red pepper flakes for extra heat, though this is optional and not in the original recipe.

To prevent the pasta from becoming too soft, avoid stirring during cooking. If you prefer a firmer pasta, reduce the cooking time by 30 minutes and check for doneness.

The sauce will thicken as it sits, so if it seems too thin, let the dish rest for a few minutes before serving.

Variations

• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a chopped jalapeño to the sauce for extra heat. This gives the dish a subtle spicy undertone that complements the smoky red pepper flavor.
• Veggie Boost: Add 1 cup of frozen spinach or a handful of chopped kale to the slow cooker along with the chicken. The greens will wilt into the sauce, adding color and nutrients without altering the flavor.
• Cheese Swap: Replace the provolone with shredded mozzarella or fontina for a different melt and flavor. You can also mix in a bit of Parmesan for a sharper, saltier note.
• Creamy Garlic: Stir in 2 cloves of minced garlic and 1/2 teaspoon of dried oregano to the sauce before adding it to the slow cooker. This adds a savory depth that pairs well with the red pepper.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth or water if needed to restore creaminess.

Freezer

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

Reheat

Reheat in the microwave in 1-minute intervals, stirring between, or in a saucepan over medium-low heat, adding a splash of broth or water to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more sauce as it sits, so you may want to add a splash of water or broth when reheating to loosen it. Reheat gently in the microwave or on the stovetop until heated through.

You can prepare the ingredients and layer them in the slow cooker insert the night before, then refrigerate overnight. In the morning, place the insert in the slow cooker and cook on low as directed. This makes the recipe even more convenient for busy days.

Serving ideas

Serve this pasta hot, straight from the slow cooker, with a side of crusty bread or a simple green salad.

The creamy, cheesy sauce pairs well with a crisp white wine or sparkling water with lemon. For a more elegant presentation, plate individual portions and garnish with fresh basil or parsley.

This dish is hearty enough to be a main course on its own, but it also works well as a side for grilled chicken or steak.

Leftovers can be enjoyed for lunch the next day—the flavors meld even more overnight. It's a versatile meal that's sure to become a family favorite.

Frequently asked questions

Recipe card

Crockpot Provolone Chicken Red Pepper Shells: Easy Slow Cooker Pasta

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 12 oz medium conchiglie pasta shells
• 2 cups smoky roasted red pepper cream sauce
• 1 cup whole-milk ricotta cheese
• 2 cups shredded provolone cheese

Instructions

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

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

42 g

Carbohydrates

45 g

Fat

18 g

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