If you’re craving a comforting meal that’s bursting with bold flavors and effortlessly brings everyone to the table, this Slow Cooker Chicken Enchilada Pasta Recipe is your new best friend. Combining the zesty, smoky richness of enchilada sauce with tender shredded chicken and perfectly cooked pasta, it’s a one-pot wonder that fills your kitchen with irresistible aromas. Whether it’s a busy weeknight or a casual weekend dinner, this dish is incredibly easy to make and satisfies all those Tex-Mex cravings in one creamy, cheesy bite.
Ingredients You’ll Need
Gathering a handful of simple but essential ingredients, this recipe strikes the perfect balance between hearty and vibrant. Each component plays a crucial role, from the tender chicken to the punchy spices and the creamy cheese that brings everything together in delightful harmony.
- 2 boneless, skinless chicken breasts: The star protein that soaks up all the rich flavors while becoming tender and shreddable.
- 2 1/2 cups red enchilada sauce: Adds a smoky, slightly tangy base that’s central to the dish’s signature taste.
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel): Brings a fresh, mild heat and lovely texture contrast.
- 1 cup chicken broth: Keeps the dish moist and infuses the pasta with savory depth.
- 1 teaspoon chili powder: Provides a warm, smoky spice layer that enhances every bite.
- 1 teaspoon cumin: A must for that earthy, slightly nutty undertone that’s so iconic in enchilada flavors.
- 1/2 teaspoon garlic powder: Adds a mellow, aromatic kick without overpowering the other spices.
- Salt and black pepper, to taste: Essential seasoning to brighten and balance all the flavors.
- 2 cups uncooked pasta (elbow, rotini, or penne work best): Absorbs the sauce beautifully and gives a satisfying bite.
- 1 1/2 cups shredded cheddar or Mexican blend cheese: Melts into a luscious, gooey finish that brings creaminess and tang.
- Optional: 1/2 cup sour cream: Stir in for extra creaminess and a touch of tang that lifts the whole dish.
- Optional garnishes: chopped cilantro, green onions, jalapeños: To add freshness, crunch, and heat according to your taste.
How to Make Slow Cooker Chicken Enchilada Pasta Recipe
Step 1: Combine Ingredients in the Slow Cooker
Start by placing your chicken breasts in the slow cooker. Pour in the enchilada sauce, diced tomatoes with green chilies, chicken broth, and sprinkle in your chili powder, cumin, garlic powder, salt, and pepper. Give it all a gentle stir to mix the spices through without fully disrupting the chicken. This step builds the flavor foundation and ensures your chicken gets beautifully coated in the rich, zesty sauce as it cooks.
Step 2: Slow Cook the Chicken
Cover and let the slow cooker do its magic on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. The slow, steady heat will make the chicken so tender it practically falls apart. This low-effort step does all the hard work, transforming simple ingredients into a deeply flavorful, melt-in-your-mouth protein component.
Step 3: Shred the Chicken
Carefully remove the cooked chicken breasts and shred them using two forks. Return the shredded chicken back to the sauce in the slow cooker and stir well to coat every strand with that unbeatable enchilada goodness. Shredding at this stage not only makes it easier to eat but lets the chicken absorb more of the sauce’s vibrant flavors.
Step 4: Add Pasta and Cook Until Tender
Next, stir in the uncooked pasta, pressing it gently to submerge it fully in the luscious sauce. Cover again and cook on HIGH for 20 to 30 minutes, keeping an eye on it and stirring occasionally if your slow cooker tends to run hot. This ensures the pasta cooks evenly and soaks up that incredible sauce, creating a creamy, cohesive dish.
Step 5: Finish with Cheese and Sour Cream
When the pasta feels perfectly tender, stir in the shredded cheese until it melts into a creamy blanket. If you like your Slow Cooker Chicken Enchilada Pasta Recipe extra silky and rich, fold in sour cream at this point – it creates an indulgent texture that takes this dish over the top.
Step 6: Serve with Your Favorite Toppings
Dish out generous scoops into bowls and top with fresh cilantro, sliced jalapeños, or a sprinkle of green onions to add freshness, a little crunch, and a touch of heat. These final touches complete the dish beautifully, adding layers of flavor and texture that keep each bite interesting.
How to Serve Slow Cooker Chicken Enchilada Pasta Recipe
Garnishes
Fresh garnishes like chopped cilantro, diced avocado, or sliced jalapeños add the perfect balance of brightness and heat to the creamy pasta. Green onions contribute a mild pungency and crunch that contrasts wonderfully with the soft textures. These little extras elevate the dish from hearty comfort food to a colorful, inviting meal.
Side Dishes
Pairing this Slow Cooker Chicken Enchilada Pasta Recipe with simple sides such as a crisp green salad, roasted corn, or a side of black beans complements the bold flavors well. Light, fresh sides help balance the richness and create a well-rounded meal without overpowering the main dish.
Creative Ways to Present
Looking to impress? Serve your pasta in individual ramekins topped with a dollop of sour cream and a sprinkle of crunchy tortilla strips. Or turn it into a filling for stuffed bell peppers for a fun twist on presentation that brings new texture and color to the table. This versatility makes the dish adaptable for casual dinners or entertaining friends.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3 days. The flavors develop even more overnight, making it an excellent meal for next-day lunches or easy dinners.
Freezing
You can freeze this Slow Cooker Chicken Enchilada Pasta Recipe in portions using freezer-safe containers or bags. It will keep well for up to 2 months. Just be sure to slightly undercook the pasta initially to avoid it getting mushy after reheating.
Reheating
Reheat gently on the stove or in the microwave, stirring occasionally to re-incorporate the sauce and keep the pasta creamy. Add a splash of chicken broth if the dish seems too thick. Reheating slowly at a lower temperature prevents the cheese from separating and maintains the luscious texture.
FAQs
Can I use frozen chicken breasts for this Slow Cooker Chicken Enchilada Pasta Recipe?
Yes, you can! Just add extra cooking time—around an hour longer on low or 30 minutes more on high—to ensure the chicken is fully cooked and tender. Make sure to check the internal temperature to guarantee safety.
What type of pasta works best in this recipe?
Short, sturdy pasta shapes like elbow macaroni, rotini, or penne are perfect because they hold the sauce well without turning mushy. Avoid very thin pasta that might overcook during the slow cooking steps.
Can I make this recipe spicier?
Absolutely! Add extra chopped jalapeños, a dash of cayenne pepper, or swap mild enchilada sauce for a hotter version. Balancing heat with creamy elements like sour cream helps keep the dish flavorful without overwhelming the palate.
Is sour cream necessary?
It’s optional but highly recommended if you want a richer, creamier pasta. Sour cream adds a subtle tang and smooth texture that beautifully contrasts the spices. If you prefer it lighter, feel free to skip it and still enjoy great flavor.
Can this be made in an Instant Pot instead of a slow cooker?
Yes! Use the sauté and pressure cooking functions to speed up the process. Cook the chicken and sauce for about 12 minutes on high pressure, then shred the chicken and add pasta to cook for another few minutes. Just be cautious not to overcook the pasta.
Final Thoughts
This Slow Cooker Chicken Enchilada Pasta Recipe truly is a game changer when you want a crowd-pleasing, fuss-free meal full of bold Tex-Mex flavor and creamy comfort. It’s one of those recipes that feels like a warm hug and can easily become a weeknight staple or a weekend favorite. I can’t wait for you to try it out and see how quickly it becomes a beloved dish in your home, just as it is in mine.
Print
Slow Cooker Chicken Enchilada Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-American
Description
This Slow Cooker Chicken Enchilada Pasta is a deliciously easy and comforting one-pot meal that combines tender shredded chicken, flavorful enchilada sauce, diced tomatoes with green chilies, and perfectly cooked pasta all slow-cooked to perfection. Finished with melted cheese and optional sour cream, this dish brings together Mexican-inspired flavors with simple preparation, making it ideal for busy weeknights or cozy dinners.
Ingredients
Chicken and Sauce
- 2 boneless, skinless chicken breasts
- 2 1/2 cups red enchilada sauce
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
Pasta and Cheese
- 2 cups uncooked pasta (elbow, rotini, or penne work best)
- 1 1/2 cups shredded cheddar or Mexican blend cheese
Optional
- 1/2 cup sour cream (for creaminess)
- Optional garnishes: chopped cilantro, green onions, jalapeños, diced avocado
Instructions
- Combine Ingredients: Place the chicken breasts in the slow cooker. Pour in the enchilada sauce, diced tomatoes with green chilies, chicken broth, chili powder, cumin, garlic powder, salt, and black pepper. Stir well to mix all the flavors.
- Slow Cook Chicken: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours until the chicken is tender and fully cooked.
- Shred Chicken: Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker and mix to combine with the sauce.
- Add Pasta and Cook: Stir the uncooked pasta into the slow cooker ensuring it is fully submerged in the sauce. Cover and cook on HIGH for 20–30 minutes or until the pasta is tender. Stir occasionally to prevent sticking if your slow cooker runs hot.
- Add Cheese and Cream: Once the pasta is cooked, stir in the shredded cheese and sour cream, if using, until melted and creamy.
- Serve: Spoon the enchilada pasta into bowls and garnish with chopped cilantro, sliced jalapeños, green onions, or diced avocado for extra flavor and freshness.
Notes
- You can vary the cheese blend to include Monterey Jack or pepper jack for extra flavor.
- If your slow cooker tends to run hot, stir the pasta occasionally to prevent it from sticking to the bottom.
- For a spicier kick, add extra jalapeños or a pinch of cayenne pepper.
- Use gluten-free pasta to make this dish gluten-free.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
