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Slow Cooker Chicken Enchilada Pasta

Slow Cooker Chicken Enchilada Pasta

from plainchicken.com
310 min
8 servings

Slow Cooker Chicken Enchilada Pasta Recipe - effortless to make and tastes great! Chicken slow cooked in a spicy cheesy enchilada sauce and tossed with pasta. The whole family gobbled it up! Chicken, taco seasoning, onion powder, garlic, cumin, chili powder, enchilada sauce, cream cheese, heavy cream, Velveeta, cheddar cheese, salsa, and pasta. Top the pasta with your favorite taco toppings for a meal better than any restaurant!

Ingredients

  • chicken breasts
    3
  • can enchilada sauce
    1
  • can rotel diced tomatoes and green chilies

    undrained

    1
  • package taco seasoning
    1
  • cumin
    1 tsp
  • chili powder
    1 tsp
  • garlic cloves
    2
  • onion powder
    ½ tsp
  • salt and pepper
    to taste
  • package cream cheese
    1
  • heavy cream
    ½ c
  • oz velveeta cheese
    4
  • shredded cheddar cheese
    1 c
  • salsa
    ⅓ c
  • oz cavatappi pasta
    8

Directions

  1. 1

    Place chicken in the crockpot. In a medium bowl, whisk together taco seasoning, onion powder, garlic cloves, cumin, chili powder, salt, black pepper, and enchilada sauce. Pour sauce over the chicken. Add a can of Rotel diced tomatoes and green chiles. Cover and cook on LOW for 5 to 6 hours, until the chicken is cooked.

  2. 2

    Remove the chicken from the slow cooker and transfer it to a cutting board. Use two forks to shred the chicken.

  3. 3

    Stir cream cheese, heavy cream, Velveeta, cheddar cheese, and salsa into the sauce mixture. Add shredded chicken back to the slow cooker. Stir thoroughly to incorporate. Cover; cook on High heat setting for 5 to 10 minutes or until cheese melts.

  4. 4

    Bring a large pot of water to a boil over medium-high heat. Cook pasta according to the package directions for al dente pasta. Drain pasta and add to the slow cooker. Stir to combine. Cook on HIGH for 5 to 10 minutes, or until heated through.

About this Recipe

Easy & Delicious Slow Cooker Chicken Enchilada Pasta

Imagine a weeknight meal that's bursting with flavor, incredibly easy to make, and a guaranteed crowd-pleaser. That's exactly what you get with this Slow Cooker Chicken Enchilada Pasta! This recipe is designed for maximum flavor with minimal effort, making it the perfect choice for busy families.

Succulent chicken slow-cooked in a rich, spicy, and unbelievably creamy enchilada sauce, then tossed with perfectly cooked pasta – it’s a dish that truly delivers. We combine tender chicken breasts with classic enchilada sauce, robust taco seasoning, and a trio of cheeses including cream cheese, Velveeta, and shredded cheddar, creating a sauce that's truly irresistible. This slow cooker Mexican chicken cream cheese pasta brings the vibrant tastes of a Mexican feast right to your dinner table, all thanks to your slow cooker.

Tips for the Perfect Batch

  • Spice it Up: If you love extra heat, consider adding an extra pinch of chili powder or a dash of your favorite hot sauce to the slow cooker. You can also garnish with sliced fresh jalapeños.
  • Pasta Power: While cavatappi is fantastic for holding the creamy sauce, feel free to use other sturdy, short pasta shapes like penne or rotini. Cook the pasta al dente separately and then combine for the best texture.
  • Serving Suggestions: This chicken enchilada pasta crock pot recipe is fantastic on its own, but it truly shines when topped with your favorite taco fixings. Think fresh cilantro, a dollop of sour cream, sliced avocado, or crushed tortilla chips for added crunch. It’s a hearty, comforting dish that everyone will gobble up, making it the ultimate slow cooker chicken pasta for any occasion!

Frequently Asked Questions