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

Lightly spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray to help with cleanup.

Place the raw chicken breasts in a single layer on the bottom of the slow cooker.

Pour the uncooked medium pasta shells evenly around and over the chicken breasts, letting them settle into the spaces but keeping most of them in a loose layer on top and around the sides.

In a medium mixing bowl, make the 1 creamy chipotle mixture: whisk together the sour cream, chicken broth, chopped chipotle peppers, adobo sauce, cumin, garlic powder, onion powder, smoked paprika (if using), salt, and black pepper until smooth and well combined.

Using a ladle, slowly ladle this 1 creamy chipotle mixture evenly over the raw chicken breasts and the dry pasta shells in the slow cooker, making sure all of the chicken is well coated and most of the shells are moistened with sauce.

Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 1/2 hours, or on HIGH for 2 to 3 hours, until the chicken is cooked through (165°F in the center) and the pasta shells are tender. Check once near the end of the cooking time; if the pasta looks dry, gently stir and add a splash more chicken broth (2–4 tablespoons) around the edges.

When the chicken is done, use two forks to shred it directly in the slow cooker, or remove the breasts to a cutting board, shred, and return them to the pot. Stir well so the shredded chicken, shells, and sauce are evenly combined.

Add the shredded cheese and stir until melted and the sauce is creamy. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Let the mixture sit in the slow cooker, covered, on WARM for 5 to 10 minutes to thicken slightly before serving. Garnish with chopped cilantro or green onions, if desired, and serve hot.