Ladle this 1 mixture over raw chicken breasts into a slow cooker for a smoky comfort cook you won't stop making

This slow cooker creamy chipotle chicken shells recipe is one of those cozy, dump-and-go dinners that feels like a hug at the end of a long day. You simply whisk together one smoky, creamy mixture with chipotle peppers, adobo sauce, sour cream, chicken broth, and cumin, then ladle it over raw chicken breasts and dry pasta shells right in the slow cooker. A few hours later, everything is tender, saucy, and full of gentle heat. It’s perfect for busy family nights when you want something comforting but don’t have time to fuss over the stove.

Serve these creamy chipotle chicken shells in warm bowls with a handful of shredded cheese and a sprinkle of chopped cilantro or green onions on top. A simple green salad or steamed green beans on the side helps balance the richness, and warm dinner rolls or garlic bread are great for soaking up extra sauce. For little ones or spice-shy eaters, add a dollop of extra sour cream on their bowls to cool things down and round out the meal.

1 1/2 pounds boneless skinless chicken breasts (about 3–4 medium breasts)
3 cups uncooked medium pasta shells
1 cup sour cream
1 1/2 cups low-sodium chicken broth
2–3 chipotle peppers in adobo sauce, finely chopped
2 tablespoons adobo sauce (from the chipotle can)
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika (optional, for extra smokiness)
1 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper
1 cup shredded Mexican blend or cheddar cheese (for stirring in at the end)
2 tablespoons chopped fresh cilantro or sliced green onions (for garnish, optional)