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
Scale
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.
