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
Scale
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
