Creamy Slow Cooker Chicken Taco Stuffed Pasta Shells
This recipe guides you through preparing creamy, flavorful taco-stuffed pasta shells. Chicken breast is slow-cooked with broth, then shredded and combined with cream cheese, sour cream, salsa, and lime juice. This rich filling is then generously stuffed into jumbo pasta shells, topped with cheese, and baked to perfection. It's a comforting, hearty meal with a Tex-Mex twist.
Equipment
- 1 Slow Cooker
- 1 Large Pot For boiling pasta
- 1 Large Mixing Bowl For preparing the filling
- 1 9x13 inch Baking Dish
- 1 Measuring Cups and Spoons
Ingredients
Main
- 9 tbsp Daisy Light Sour Cream divided
- 0.25 cup Chicken Broth Great Value / Walmart
- 0.75 cup Great Value Finely Shredded Fiesta Blend Cheese divided
- 6 tbsp GREAT VALUE ALL NATURAL MILD CHUNKY SALSA divided
- 3 tsp Lime Juice - ReaLime 100% Lime Juice
- 8 oz Cream Cheese Fat Free Great Value, divided
- 12 oz Great Value Walmart boneless skinless chicken breast
- 5.33 oz Great Value Jumbo Shells Pasta 16 shells
Instructions
- Place the boneless, skinless chicken breast in the slow cooker with chicken broth and, if desired, 1-2 tbsp taco seasoning. Cook on low for 4-5 hours or until easily shredded.
- While the chicken cooks, bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente, then drain and rinse with cold water to prevent sticking.
- Once the chicken is cooked, remove it from the slow cooker (or shred directly in the pot) using two forks until finely shredded.
- In a large mixing bowl, combine the shredded chicken with 4 oz (half) of the fat-free cream cheese, 6 tbsp of Daisy Light Sour Cream, 3 tbsp of mild chunky salsa, 1.5 tsp of lime juice, and 0.25 cup of the Fiesta Blend cheese. Mix well until thoroughly combined.
- Carefully stuff each cooked jumbo pasta shell with a generous amount of the chicken mixture.
- Preheat your oven to 375°F (190°C).
- In a separate small bowl, combine the remaining 4 oz fat-free cream cheese, 3 tbsp Daisy Light Sour Cream, 3 tbsp mild chunky salsa, and 1.5 tsp lime juice. Spread a thin layer of this sauce mixture on the bottom of a 9x13 inch baking dish.
- Arrange the stuffed shells in a single layer over the sauce in the prepared baking dish.
- Top the shells evenly with the remaining 0.5 cup of Fiesta Blend cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the shells are heated through. Serve warm.
Notes
For a more robust flavor, season the chicken breast with 1-2 tablespoons of your favorite taco seasoning blend before slow cooking. This will infuse the meat deeply. When shredding the chicken, use two forks directly in the slow cooker to make it effortless. Ensure your jumbo shells are cooked al dente; they will soften further during baking and you don't want them mushy. For a richer, creamier texture, consider using full-fat cream cheese and sour cream if your dietary guidelines allow, as fat-free versions can sometimes result in a slightly grainier consistency. After stuffing and assembling, a final sprinkle of cheese and a quick broil for 2-3 minutes can create a beautiful golden-brown, bubbly crust. Garnish with fresh cilantro and a wedge of lime for a vibrant finish.