Description
This Slow Cooker Chicken Enchilada Pasta is a deliciously creamy and flavorful dish that is incredibly easy to make. Tender chicken, black beans, corn, and pasta all come together in a cheesy, enchilada-spiced sauce cooked to perfection in a slow cooker.
Ingredients
Scale
Chicken Enchilada Pasta:
- 1 1/2 pounds boneless skinless chicken breasts
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups red enchilada sauce
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 8 ounces penne or rotini pasta, uncooked
- 2 cups chicken broth
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons fresh cilantro, chopped
Instructions
- Place chicken in slow cooker: Add chicken breasts to the slow cooker.
- Add ingredients: Add onion, garlic, enchilada sauce, diced tomatoes, black beans, corn, spices, and salt.
- Cook: Pour in chicken broth, cover, and cook on low for 6–7 hours or high for 3–4 hours.
- Shred chicken: Remove chicken, shred, and return to slow cooker.
- Add pasta: Stir in uncooked pasta and cook on high for 20–25 minutes.
- Finish dish: Add cheese and sour cream, stir until creamy. Garnish with cilantro and serve.
Notes
- For extra heat, add jalapeño or more chili powder.
- Can use rotisserie chicken instead.
- Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 7 g
- Sodium: 890 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 9 g
- Protein: 34 g
- Cholesterol: 85 mg
