Creamy Slow Cooker Spring Shells
This cozy 5-ingredient slow cooker pasta is the kind of recipe you make once and keep forever. Everything cooks together in one pot — the pasta, broth, peas, cream, and cheese melt into a silky, comforting sauce with almost no effort. It’s warm and creamy like classic mac and cheese, but lighter and fresher for spring evenings. Best of all? No boiling water, no extra pans, and barely any cleanup.
Perfect for busy nights when you want dinner waiting for you.
Ingredients
3 cups medium pasta shells
4 cups vegetable or chicken broth
1½ cups frozen peas
1 cup heavy cream or half-and-half
2 cups shredded cheddar or mozzarella cheese
Instructions
Add the pasta shells and broth to your slow cooker. Stir gently to combine.
Cover and cook on LOW for 2½–3 hours, stirring once or twice if possible, until the pasta is tender and most of the liquid is absorbed.
Stir in the frozen peas, cream, and shredded cheese. Mix until everything becomes creamy and smooth.
Cover again and cook for another 10–15 minutes until the cheese is melted and the peas are heated through.
Serve warm straight from the slow cooker with cracked black pepper or fresh herbs if desired.
Serving Ideas
Pair these creamy spring shells with:
A crisp green salad with lemon dressing
Roasted asparagus or sautéed green beans
Rotisserie chicken or grilled chicken strips
Warm garlic bread for extra comfort
Tips
Add a handful of spinach at the end for extra freshness.
Parmesan cheese gives the sauce a deeper flavor.
If the pasta thickens too much, stir in a splash of warm broth before serving.
Creamy, simple, and unbelievably comforting — this is the kind of slow cooker dinner that makes weeknights feel easy again.
