Crockpot Provolone Garlic Chicken Red Pepper Shells

This slow cooker pasta bake is the ultimate hands-off dinner. Layer chicken, pasta shells, and a smoky red pepper cream sauce in the Crockpot, top with ricotta and provolone, then let it bubble away.

The result is a rich, creamy, and satisfying meal that tastes like you spent hours in the kitchen—but the slow cooker does all the work. Perfect for busy weeknights.

Imagine coming home to the aroma of garlic, roasted red peppers, and melting cheese. This Crockpot Provolone Garlic Chicken Red Pepper Shells delivers exactly that. With just a few simple ingredients and minimal prep, you can have a hearty, restaurant-quality pasta dish on the table.

The chicken stays juicy, the pasta absorbs the flavorful sauce, and the cheeses create a luscious, golden topping. It's the kind of meal that makes everyone ask for seconds.

Ingredients

Why this recipe works

The slow cooker method gently simmers the chicken in the sauce, keeping it exceptionally tender and juicy. The low, even heat allows the flavors of the roasted red peppers and garlic to meld together, creating a deep, savory sauce that coats every shell. The pasta cooks directly in the sauce, absorbing all that goodness, so every bite is packed with flavor.

Layering the ingredients without stirring means the ricotta and provolone melt into creamy pockets and a bubbly crust, rather than blending into a uniform sauce.

This creates delightful textural contrasts—silky cheese, tender chicken, and al dente pasta—that make each spoonful interesting. The dump-and-forget approach also means minimal cleanup and no constant stirring, making it perfect for busy cooks.

Notes and substitutions

Choose a good-quality smoky roasted red pepper cream sauce, either homemade or store-bought. The smokiness is key to the dish's character. If you prefer a milder flavor, use a regular roasted red pepper sauce.

Whole-milk ricotta adds richness, while provolone melts beautifully—avoid pre-shredded cheeses that may contain anti-caking agents and not melt as smoothly.

This recipe uses a 6-quart slow cooker to ensure even cooking. The pasta shells need enough liquid to soften, so make sure they are mostly submerged in the sauce. If your slow cooker runs hot, check the dish at the 3.5-hour mark. The chicken is safe to eat when it reaches 165°F (74°C), and the pasta should be tender but not mushy.

• chicken breast tenderloins: boneless, skinless chicken thighs, cubed (cook until 165°F)
• medium conchiglie pasta shells: other short pasta like penne or rigatoni (adjust liquid if needed)
• smoky roasted red bell pepper cream sauce: store-bought red pepper Alfredo sauce or a homemade version
• whole-milk ricotta: part-skim ricotta or cottage cheese (drained)

Equipment

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