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

Before you start

Before starting, cube the chicken breast tenderloins into bite-sized pieces. Measure out the pasta shells, red pepper sauce, ricotta, and provolone. Have your slow cooker ready.

No need to pre-cook the pasta—it will cook in the sauce. Ensure the chicken is fully thawed if using frozen. This recipe is designed to be assembled in minutes, so have all ingredients within reach.

Instructions

Layer and Top

1. 1Layer the Ingredients
   Place the cubed chicken breast tenderloins in the bottom of a 6-quart slow cooker. Spread them into an even layer. Add the medium conchiglie pasta shells on top of the chicken, then pour the smoky roasted red bell pepper cream sauce over the pasta, making sure the sauce covers the shells as much as possible. Use a spoon to gently press the shells into the sauce so they are moistened.
   Look for The chicken and pasta should be mostly submerged in the sauce.
   Tip If the sauce is thick, add a splash of water or broth to help the pasta cook.
2. 2Add Ricotta Dollops
   Using a spoon, drop dollops of the whole-milk ricotta cheese evenly over the top of the pasta and sauce. Do not stir; leave the ricotta in distinct mounds so they melt into creamy pockets during cooking.
   Look for The ricotta dollops should be visible on the surface.
   Tip Room-temperature ricotta will blend more smoothly.
3. 3Top with Provolone
   Sprinkle the shredded provolone cheese evenly over the entire surface, covering the ricotta dollops and the pasta. This blanket of cheese will melt and form a golden, bubbly crust.
   Look for The top should be fully covered with shredded cheese.
   Tip Use freshly shredded provolone for the best melt.

At the end of this phase, the slow cooker contains distinct layers: chicken at the bottom, pasta shells, sauce, ricotta dollops, and a blanket of shredded provolone.

The ingredients should be evenly distributed, and the top should look inviting with white and yellow cheese. The sauce should coat the pasta, and there should be no dry spots.

Slow Cook and Stir

4. 4Slow Cook on Low
   Cover the slow cooker and cook on LOW for 4 hours, or until the chicken is cooked through and the pasta is tender. Avoid opening the lid during the first 3 hours to keep the heat steady. The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and the pasta is al dente.
   Look for The sauce should be bubbling gently around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the pasta is still hard after 4 hours, add a little hot water and cook 30 minutes more.
5. 5Stir Gently
   After cooking, gently stir the mixture to combine the melted cheese and sauce. Be careful not to break the pasta shells. The chicken should be tender and easily shredded with a spoon.
   Look for The sauce should be creamy and the cheese fully melted.
   Tip Taste and adjust seasoning with salt and pepper if needed.

After 4 hours on low, the slow cooker is bubbling gently. The cheese has melted into a golden crust, and the sauce is creamy. The chicken is tender and easily shredded. The pasta is al dente, and the aroma is rich and garlicky. Stirring gently should combine everything into a cohesive, saucy dish without breaking the shells.

Serve and Enjoy

6. 6Serve Hot
   Spoon the creamy pasta and chicken onto plates or into bowls. Serve immediately while hot and steamy. The cheese should stretch with each scoop.
   Look for Steam rises from the dish and the cheese is stretchy.
   Tip Garnish with fresh parsley or basil if desired (not shown in video).

The final dish is a steaming, cheesy pasta bake. Each spoonful lifts stretchy cheese and tender chicken. The sauce clings to the shells, and the ricotta has melted into creamy pockets. The presentation is rustic and appetizing, ready to be served directly from the slow cooker or plated.

Common mistakes

One common mistake is lifting the lid too often, which releases heat and extends cooking time. Another is using a slow cooker that's too small, causing uneven cooking.

Avoid overcooking, as the pasta can become mushy. If the sauce seems too thin at the end, let it sit uncovered for 10 minutes to thicken. Conversely, if it's too thick, stir in a splash of hot water or broth.

How to tell it’s done

The dish is done when the chicken is cooked through and reaches an internal temperature of 165°F (74°C), and the pasta is tender but still has a slight bite. The sauce should be bubbling and the cheese melted and golden.

Insert an instant-read thermometer into a piece of chicken to verify. The pasta should be easily pierced with a fork, and the overall texture should be creamy, not watery.

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