Slow Cooker Chicken Stuffed Pasta with Roasted Garlic Cream Sauce
Description
Slow cook your chicken, then stuff jumbo shells with a wonderful filling and bake in a delicious roasted, creamy garlic sauce. It's not a quick meal to make, but it sure is yummy!
Ingredients
Stuffing:
3 chicken breasts
salt and pepper, to taste
1 t. paprika
1 onion, chopped
4 cloves garlic, minced
1 10 oz. can Rotel tomatoes, drained
½ c. sour cream
¼ c. cilantro
1 box jumbo shells
Sauce:
4 T. butter
2 T. flour
2 c. milk
½ c. Parmesan cheese
1 whole head of garlic
Directions
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Wash chicken and pat dry with paper towels.
Line a slow cooker with a slow cooker liner for easy clean up.
Season chicken with salt, pepper and paprika. Place chicken in the bottom of the slow cooker. Add the chopped onion and garlic on top. Turn to low; cook about 6 hours until chicken is cooked through and will shred easily.
Remove chicken to a cutting board, shred chicken, add back to juices; combine with tomatoes, cilantro and sour cream; set aside.
Bring a large pot of well salted water to boil; add oil and shells. Cook according to package directions; drain; set aside to cool.
Preheat oven to 400 degrees.
When everything has combined and cooled, stuff shells with chicken mixture; lay in bottom of a lightly greased 13 x 9 inch baking dish.
To roast garlic head:
Cut off the top 1/4 inch of the garlic head; drizzle with olive oil, salt and pepper to taste; wrap in aluminum foil. Bake 30-40 minutes until garlic feels soft when squeezed; cool. Squeeze roasted garlic into bowl and mash with fork.
In a medium pot, melt the butter; whisk in the flour; cook for a few minutes; add milk and bring mixture to a boil, stirring constantly. Reduce to simmer; allow to thicken. Stir in mashed roasted garlic and Parmesan cheese. Season sauce with salt and pepper to taste; pour over stuffed shells.
Reduce oven temperature to 350 degrees; cover; bake 30 minutes or until bubbly.