Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 cups low-sodium chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup finely grated carrots
  • 12 oz medium pasta shells
  • 1 cup heavy cream
  • 1.5 cups shredded mild cheddar cheese
  • ½ cup grated Parmesan cheese
  • 2 tbsp unsalted butter

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker. Sprinkle the garlic powder, onion powder, salt, and pepper evenly over the meat.
  2. Pour in the chicken broth and stir in the finely grated carrots. Cover and cook on Low for 6 hours until the chicken is tender and pulls apart easily.
  3. Remove the lid and use two forks to shred the chicken directly in the pot, then stir the shredded chicken back into the cooking liquid.
  4. Stir in the pasta shells, cover, and cook for another 30-40 minutes until the pasta is tender but still has a slight bite.
  5. Turn the slow cooker to Off.
  6. Stir in the heavy cream and butter, folding gently.
  7. Add the shredded cheddar and Parmesan, stirring until the sauce is glossy and the cheese has fully melted.