Pour this 1 mixture over raw chicken and shells into a slow cooker for a warming dinner that hits different every single time

This is one of those dump-and-go slow cooker dinners that honestly feels like a little gift to your future self. You whisk together one creamy garlic-Parmesan mixture, pour it over raw chicken breasts and dry shell pasta, flip the slow cooker on, and walk away. A few hours later, you’ve got cozy, ultra-creamy shells with tender shredded chicken and big roasted garlic flavor. It’s the kind of Midwest weeknight comfort food that works just as well for a busy workday as it does for a lazy Sunday, and it really does hit a little different every time depending on the herbs you use and how much garlic you’re in the mood for.

Serve these creamy garlic Parmesan chicken shells straight from the slow cooker with a simple green side—steamed broccoli, a quick salad, or roasted green beans all balance the richness really well. Warm garlic bread or a crusty baguette is perfect for swiping up extra sauce. If you want to stretch the meal, spoon the shells into shallow bowls and top with a little extra grated Parmesan and cracked black pepper. A light, crisp white wine or sparkling water with lemon keeps things from feeling too heavy.

1 1/2 pounds boneless, skinless chicken breasts
12 ounces medium pasta shells (uncooked, about 3 cups dry)
2 cups low-sodium chicken broth
1 1/2 cups heavy cream
1 cup freshly grated Parmesan cheese, plus more for serving
1/4 cup roasted garlic cloves or paste (about 1 small head, mashed)
1 teaspoon dried Italian herb blend
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons chopped fresh parsley (optional, for garnish)