Slow Cooker Creamy Ranch Chicken & Shells

Chicken: 1.5 to 2 lbs boneless, skinless chicken breasts (or thighs).
The Sauce:
- 1 block (8 oz) cream cheese, cubed and softened.
- 1 packet (1 oz) Dry Ranch Seasoning mix.
- 1 can (10.5 oz) Cream of Chicken soup (or Cream of Mushroom).
- ½ cup chicken broth (adjust for desired thickness).
The Pasta: 1 box (12–16 oz) medium pasta shells.
Garnish (Optional): Fresh parsley, shredded cheddar, or crumbled bacon.

Layer the Chicken: Place the raw chicken breasts in an even layer at the bottom of your slow cooker.
Mix & Pour: In a medium bowl or measuring pitcher (like in your photo), whisk together the cream of chicken soup, chicken broth, and the dry ranch seasoning. Pour this mixture over the chicken.
Add Cream Cheese: Scatter the cubed cream cheese on top of the sauce.
Slow Cook: Cover and cook on Low for 5–6 hours or High for 3 hours. The chicken is done when it reaches an internal temperature of 165°F and shreds easily.
Shred & Combine: Remove the chicken and shred it with two forks, then return it to the slow cooker. Stir the sauce well to ensure the cream cheese is fully melted and smooth.
The Pasta: While the chicken is finishing, boil the pasta shells on the stove until al dente.

Pro Tip: Never cook the pasta inside the slow cooker for the full duration, or it will turn to mush. Always add it at the very end.
Final Toss: Fold the cooked shells into the creamy chicken mixture. If it’s too thick, add a splash of milk or more broth. Garnish with parsley or extra cheese if you’re feeling fancy.

Spicy: Add a small can of diced green chiles or a dash of red pepper flakes to the sauce.
Extra Cheesy: Stir in 1 cup of shredded sharp cheddar 15 minutes before serving.
Veggies: Toss in a handful of fresh spinach or frozen peas at the very end; the residual heat will cook them perfectly.