Slow Cooker Cheesy Shells with Ground Pork and Broccoli

• •1 lb Ground pork (lean)
• •1 lb Shell pasta (medium size)
• •4 cups Broccoli florets (fresh or frozen)
• •2 cups Cheddar cheese (shredded)
• •1 cup Monterey Jack cheese (shredded)
• •4 oz Cream cheese (softened)
• •1 cup Milk
• •1 cup Onion (diced)
• •2 cloves Garlic (minced)
• •2 cups Chicken broth (low sodium)
• •1 tbsp Olive oil
• •1 tsp Salt (to taste)
• •1 tsp Black pepper (to taste)

Instructions

1. 1

   In a large skillet, heat olive oil over medium heat. Add ground pork and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

2. 2

   Add diced onion and minced garlic to the skillet with the cooked pork. Cook until the onion is softened and translucent, about 3-5 minutes.

3. 3

   Transfer the cooked pork mixture to a slow cooker. Add uncooked shell pasta, chicken broth, salt, and pepper. Stir to combine.

4. 4

   Cover the slow cooker and cook on low for 3-4 hours, or until the pasta is tender. Stir occasionally to prevent sticking.

5. 5

   In the last 30 minutes of cooking time, add the broccoli florets to the slow cooker. Stir to incorporate.

6. 6

   Once the pasta is cooked and the broccoli is tender, stir in the softened cream cheese, shredded cheddar cheese, and Monterey Jack cheese. Add milk as needed to reach desired consistency.

7. 7

   Continue to cook until the cheese is melted and the sauce is smooth, about 5-10 minutes. Stir frequently.

8. 8

   Taste and adjust seasoning as needed. Serve hot and enjoy!

Chef's Tips

• 💡For a spicier dish, add a pinch of red pepper flakes to the pork while browning.
• 💡Feel free to substitute other vegetables, such as cauliflower or peas, for the broccoli.
• 💡If you don't have cream cheese, you can use sour cream or Greek yogurt for a tangier flavor.