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

For milder palates, use only 1 chipotle pepper and 1 tablespoon of adobo sauce, then offer extra sour cream at the table for stirring into individual bowls. For extra creaminess, replace 1/2 cup of the chicken broth with heavy cream or half-and-half (add this at the end with the cheese so it doesn’t curdle). If you don’t have medium shells, you can use small shells or another short pasta like rotini or penne; just check for doneness a bit earlier, as different shapes cook at slightly different rates. To sneak in more veggies for kids, stir in 1 to 1 1/2 cups of frozen corn, peas, or a frozen mixed vegetable blend during the last 30 minutes of cooking so they stay bright and not mushy. For a heartier, more smoky flavor, add 4 to 6 slices of cooked, crumbled bacon when you stir in the cheese. If your slow cooker runs hot and the pasta tends to overcook, cook the chicken and sauce alone for most of the time, then stir in the dry shells for just the last 30 to 45 minutes on HIGH, checking often. Leftovers reheat well with a splash of milk or broth to loosen the sauce; this makes a great thermos lunch for kids the next day.