Slow Cooker Chicken Enchilada Pasta : Incredibly Easy Recipe
If you’re searching for a flavorful, low-effort meal that feels like a weeknight celebration, you need to get Slow Cooker Chicken Enchilada Pasta : Incredibly Easy on your dinner radar! This recipe melds all the bold, comforting flavors of classic enchiladas with tender pasta, melty cheese, and juicy chicken—made almost entirely in your slow cooker. Minimal prep, maximum payoff, and a plateful of saucy, spicy, cheesy goodness to gather everyone at the table.
Ingredients You’ll Need
What makes this dish a true weeknight hero is its short ingredient list filled with pantry staples and everyday produce—each brings its own magic, from color and heat to creamy, cheesy comfort and a hit of freshness at the end.
- Chicken breasts: Boneless, skinless and lean—the perfect canvas to absorb all the zesty flavors.
- Uncooked pasta (penne or rotini): Choose sturdy shapes; they hold the sauce and stay perfectly al dente in the slow cooker.
- Diced tomatoes with green chilies: Adds a juicy, tangy punch with a gentle heat that wakes up every bite.
- Red enchilada sauce: The hero ingredient that binds everything together with savory, spicy depth.
- Chicken broth: Keeps the sauce luscious and helps the pasta cook up just right.
- Shredded cheddar cheese: Melts into creamy richness, giving the dish its satisfying “yum” factor.
- Shredded Monterey Jack cheese: Offers mild stretch and extra melt—plus it pairs beautifully with cheddar!
- Small onion (diced): Sweetens as it cooks and infuses the whole dish with subtle flavor.
- Garlic (minced): Adds depth and aromatic warmth you can’t skip.
- Chili powder: Elevates the sauce with its mild spice and gentle smokiness.
- Ground cumin: Earthy and bold, cumin brings out the Mexican-inspired soul of the recipe.
- Salt: Essential for balancing flavors and making everything pop.
- Black pepper: Just enough for a little finishing zing.
- Fresh cilantro (optional): Adds a pop of green and garden-fresh flavor—stir it in or sprinkle on top!
- Sour cream (optional): For dolloping on each bowl—a creamy finishing touch that soothes the spice.
How to Make Slow Cooker Chicken Enchilada Pasta : Incredibly Easy
Step 1: Load Up the Slow Cooker
Start by placing your chicken breasts directly in the slow cooker, followed by diced tomatoes with green chilies, enchilada sauce, chicken broth, diced onion, minced garlic, chili powder, cumin, salt, and black pepper. Stir everything gently so the flavors begin to mingle right away. Don’t worry—no need to fuss here: just a simple swirl is perfect.
Step 2: Let It Cook and Soak Up Flavors
Cover and set your slow cooker to low for 4–5 hours or high for 2–3 hours. The goal is tender, pull-apart chicken that soaks up all those robust, spicy, and savory juices. This is the perfect hands-off time to relax or prep a fresh topping.
Step 3: Shred the Chicken
Once the chicken is cooked through, take it out and use two forks to shred it right on a cutting board (or a plate if you prefer less mess). It’ll fall apart easily—just the way you want it! Pop all the shredded chicken back into that rich slow cooker sauce.
Step 4: Add Uncooked Pasta
Now for the part that makes this recipe a weeknight superstar: toss the uncooked pasta straight into the slow cooker with the shredded chicken and gorgeous sauce. Stir to combine, making sure every piece of pasta is coated. Cover and cook on high for another 30 to 40 minutes, checking and stirring occasionally so the pasta cooks evenly and soaks in all those luscious flavors.
Step 5: Make It Creamy and Cheesy
Just before serving, stir in both shredded cheddar and Monterey Jack cheeses. Watch as they melt into the sauce, making everything luxuriously creamy and irresistibly gooey. If you want to take the richness even further, add a spoonful of sour cream or cream cheese for an ultra-creamy texture.
Step 6: Garnish and Serve
Finish by scattering chopped fresh cilantro over the top if you love a burst of color and herbal zest, and spoon a dollop of sour cream onto each serving for that cool, classic finish. Now, dig in to your Slow Cooker Chicken Enchilada Pasta : Incredibly Easy!
How to Serve Slow Cooker Chicken Enchilada Pasta : Incredibly Easy
Garnishes
A shower of chopped fresh cilantro, thinly sliced green onions, or a dash of extra shredded cheese are all delicious ways to jazz up each serving of Slow Cooker Chicken Enchilada Pasta : Incredibly Easy. If you’re feeling bold, a few slices of fresh jalapeño or avocado will make every bowl eye-catching and flavorful. And don’t forget a generous spoonful of sour cream for that creamy, cool contrast.
Side Dishes
This hearty main doesn’t need much, but serving it with a side of simple green salad, crisp tortilla chips, or sautéed peppers truly rounds out the meal. For larger gatherings, offer some Mexican-style rice or refried beans to make your spread feel like a restaurant-worthy fiesta. Even steamed corn or lime wedges work wonders to perk up the plate!
Creative Ways to Present
Try ladling the saucy pasta into shallow bowls and topping with extra cheese, chopped cilantro, and a sprinkle of chili powder for a rustic look. Or scoot a scoop of pasta into warm tortillas or taco shells for an “enchilada pasta taco” twist—talk about a fun surprise for kids and adults alike! For parties, serve in small cups with colorful toothpicks or mini forks for an appetizer take on your new favorite meal.
Make Ahead and Storage
Storing Leftovers
Slow Cooker Chicken Enchilada Pasta : Incredibly Easy makes fantastic leftovers. Once cooled, transfer any extras to an airtight container and store them in the refrigerator for up to 4 days. The flavors deepen overnight, making for an even tastier lunch or quick dinner the next day.
Freezing
To freeze, let the pasta cool completely, then portion into freezer-safe bags or containers. It will keep beautifully for up to 2 months. To help preserve the best texture, you might want to undercook the pasta slightly before freezing, as it will soften a bit when reheated. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or water to loosen up the sauce as needed. Stir well and heat until piping hot throughout. If you have a bit of extra cheese, sprinkle it on just before serving to recapture that irresistibly melty finish.
FAQs
Can I use a different type Main Dish
Absolutely! Penne and rotini hold up well, but feel free to experiment with shells, fusilli or even elbow macaroni. Just stick to sturdy pasta shapes that won’t fall apart in the slow cooker.
Is it possible to make this recipe with rotisserie chicken?
Definitely—you can shortcut your prep by using shredded rotisserie chicken. Add it during the last hour of cooking (when you put in the pasta), so it warms through and still absorbs plenty of flavor without becoming overcooked.
How do I make it creamier?
If you’re craving an even creamier, richer texture in your Slow Cooker Chicken Enchilada Pasta : Incredibly Easy, just stir in ½ cup cream cheese or sour cream along with the shredded cheese at the end. Your pasta will be velvety and totally decadent.
Can I make it vegetarian?
Yes! Substitute the chicken with canned black beans, pinto beans, or roasted vegetables like bell peppers and zucchini. Use vegetable broth in place of chicken broth and keep the rest of the ingredients the same for a meatless, just-as-delicious version.
Is the dish spicy?
The level of heat is mild to moderate thanks to the tomatoes with green chilies and chili powder, but you can easily customize it: add jalapeños or extra chili powder for more kick, or use mild enchilada sauce and leave out the chilies for a gentler flavor profile.
Final Thoughts
If you’re ready to wow your family and save your sanity on busy nights, add Slow Cooker Chicken Enchilada Pasta : Incredibly Easy to your meal plan. It’s everything you hope for—bold, creamy, and cozy—without a single stressful step. Your slow cooker is about to become your secret weapon for irresistible, crowd-pleasing dinners!
Print
Slow Cooker Chicken Enchilada Pasta : Incredibly Easy Recipe
- Total Time: 4 hours 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Slow Cooker Chicken Enchilada Pasta is a delicious and easy one-pot meal that combines the flavors of enchiladas with pasta, all cooked to perfection in a slow cooker. Creamy, cheesy, and packed with Mexican-inspired spices, it’s a comforting dish the whole family will love.
Ingredients
Chicken Enchilada Pasta:
- 1 pound boneless, skinless chicken breasts
- 8 ounces uncooked pasta (penne or rotini)
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (10 oz) can red enchilada sauce
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro (optional)
- sour cream for serving (optional)
Instructions
- Prepare the Slow Cooker: Place chicken, diced tomatoes, enchilada sauce, chicken broth, onion, garlic, chili powder, cumin, salt, and pepper in the slow cooker.
- Cook the Chicken: Cover and cook on low for 4–5 hours or on high for 2–3 hours until chicken is tender.
- Shred the Chicken: Remove chicken, shred it, then return to the slow cooker.
- Add Pasta: Stir in uncooked pasta and cook on high for 30–40 minutes until pasta is tender.
- Melt Cheeses: Stir in cheddar and Monterey Jack cheeses until melted.
- Serve: Garnish with cilantro and serve with sour cream.
Notes
- For a creamier texture, add ½ cup cream cheese or sour cream when adding the cheese.
- You can use rotisserie chicken for quicker prep—add it in the last hour of cooking before the pasta step.
- Adjust spice level by adding diced jalapeños or extra chili powder.
- Prep Time: 10 minutes
- Cook Time: 4 hours 40 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
