📖 Instructions

1. First, lightly grease the inside of your slow cooker with cooking spray. This prevents the pasta from sticking and makes cleanup easier. Nobody wants a stuck-on mess later!
2. In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until it’s no longer pink, about 5-7 minutes. Season with salt, pepper, and Italian herbs. Make sure the chicken is cooked through for the best flavor and safety. I’ve had a few close calls with undercooked chicken before – not fun!
3. Add the minced garlic to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic; burnt garlic can ruin the whole dish. Trust me, I've been there!
4. Stir in the marinara sauce, diced tomatoes, and chicken broth. Bring the mixture to a simmer, then reduce the heat and let it cook for about 10 minutes, allowing the flavors to meld together beautifully. Imagine the aroma filling your kitchen—it's pure comfort!
5. While the sauce simmers, cook the jumbo pasta shells according to the package directions until al dente. Be careful not to overcook them; they should still be firm enough to hold their shape when stuffed. Drain the shells and rinse them with cold water to stop the cooking process. Nobody wants mushy shells!
6. In a large mixing bowl, combine the ricotta cheese, thawed and squeezed spinach, and egg. Season with salt, pepper, and a pinch of nutmeg. Mix well until everything is evenly combined. This cheese mixture is the heart of the dish, so make it flavorful!
7. Carefully stuff each cooked shell with the ricotta-spinach mixture. I find it easiest to use a small spoon or even a piping bag for this step. Be generous with the filling; you want each shell to be bursting with flavor!
8. Pour a thin layer of the marinara sauce into the bottom of the prepared slow cooker. This prevents the shells from sticking and adds moisture. Then, arrange the stuffed shells in a single layer over the sauce. Don't overcrowd the slow cooker; you may need to work in batches depending on the size of your slow cooker.
9. Pour the remaining sauce over the stuffed shells, making sure they are well covered. This ensures that the pasta cooks evenly and stays moist.
10. Cover the slow cooker and cook on low for 3-4 hours, or on high for 1.5-2 hours, or until the pasta is tender and the sauce is bubbly. Cooking times may vary depending on your slow cooker, so keep an eye on it. My old slow cooker took forever; my new one is much faster!
11. If desired, sprinkle shredded mozzarella cheese over the shells during the last 30 minutes of cooking. This adds a cheesy, melty topping that is simply irresistible. Who can resist a little extra cheese?
12. Once the shells are cooked through and the cheese is melted and bubbly, remove the slow cooker insert carefully. Let it cool slightly before serving. Garnish with fresh basil or parsley, if desired. Serve hot and enjoy your delicious Slow Cooker Chicken and Spinach Stuffed Shells!