Slow Cooker Chicken Enchilada Pasta Recipe – effortless to make and tastes great! Chicken slow cooked in a spicy cheesy enchilada sauce and tossed with pasta. The whole family gobbled it up! Top the pasta with your favorite taco toppings for a meal better than any restaurant!
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Pin This RecipeCrock Pot Chicken Enchilada Pasta
This Slow Cooker Chicken Enchilada Pasta is effortless to make and bursting with flavor! Chicken and pasta slow-cooked in a cheesy enchilada sauce. This has the perfect amount of spice and tastes amazing! We ate this for dinner and fought over the leftovers. You must add this to your menu ASAP! Taco Tuesday has never tasted so good!
The chicken and cheese sauce is delicious without the pasta.
It makes a great filling in tortillas or you could even serve it as a dip with chips.
How to Make Slow Cooker Chicken Enchilada Pasta
This dish is super simple to make with only a few simple ingredients. Place chicken in the crockpot. In a medium bowl, whisk together taco seasoning, onion powder, garlic cloves, cumin, chili powder, salt, black pepper, and enchilada sauce. Pour sauce over the chicken. Add a can of Rotel diced tomatoes and green chiles. Cover and cook on LOW until the chicken is cooked.
Remove the chicken from the slow cooker and transfer it to a cutting board. Use two forks to shred the chicken. Stir cream cheese, heavy cream, Velveeta, cheddar cheese, and salsa into the sauce mixture. Add shredded chicken back to the slow cooker. Stir thoroughly to incorporate. Cover; cook on High heat setting for 5 to 10 minutes or until cheese melts.
Bring a large pot of water to a boil over medium-high heat. Cook pasta according to the package directions for al dente pasta. Drain pasta and add to the slow cooker. Stir to combine. Cook on HIGH for 5 to 10 minutes, or until heated through. Sprinkle with diced tomatoes and fresh cilantro.
Helpful Tips & Frequently Asked Questions
- You can use any chicken in this recipe. I use boneless skinless chicken breasts. Chicken thighs or chicken tenderloins are also delicious.
- Here is our recipe for Homemade Taco Seasoning made with Chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and black pepper: https://www.plainchicken.com/homemade-taco-seasoning/
- Our favorite store-bought salsas are Mateo’s, Kyliot’s, Chi-Chi’s, and Trader Joe’s.
- Variations/Additions:
- onions
- red bell pepper
- corn
- black beans
- I use cavatappi pasta. Can substitute your favorite pasta shape. Penne pasta, elbow macaroni, or rotini pasta also work great in this dish.
- Can I cook Chicken Enchilada Pasta on HIGH? Yes! You can cook the chicken for 2 to 3 hours on HIGH.
- Store leftovers in an airtight container in the refrigerator.
- Reheat in the microwave.
What to Serve with Mexican Chicken Pasta
This pasta has quickly become a family favorite! We like to top our bowls with a dollop of sour cream, green onions, guacamole, and salsa. This is a hearty dish. You don’t need a lot of side dishes to go with it. We usually serve this with some chips and salsa, queso, and a green salad. Give this a try the next time you need an easy meal. It is sure to be a hit with the whole family!
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Slow Cooker Chicken Enchilada Pasta
Ingredients:
- 3 to 4 chicken breasts
- 1 (10-oz) can enchilada sauce
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
- 1 (1-oz) package taco seasoning
- 1 tsp cumin
- 1 tsp chili powder
- 2 garlic cloves
- ½ tsp onion powder
- salt and pepper to taste
- 1 (8-oz) package cream cheese
- ½ cup heavy cream
- 4- oz Velveeta cheese
- 1 cup shredded cheddar cheese
- ⅓ cup salsa
- 8 – oz cavatappi pasta
Instructions:
- Place chicken in the crockpot. In a medium bowl, whisk together taco seasoning, onion powder, garlic cloves, cumin, chili powder, salt, black pepper, and enchilada sauce. Pour sauce over the chicken. Add a can of Rotel diced tomatoes and green chiles. Cover and cook on LOW for 5 to 6 hours, until the chicken is cooked.
- Remove the chicken from the slow cooker and transfer it to a cutting board. Use two forks to shred the chicken.
- Stir cream cheese, heavy cream, Velveeta, cheddar cheese, and salsa into the sauce mixture. Add shredded chicken back to the slow cooker. Stir thoroughly to incorporate. Cover; cook on High heat setting for 5 to 10 minutes or until cheese melts.
- Bring a large pot of water to a boil over medium-high heat. Cook pasta according to the package directions for al dente pasta. Drain pasta and add to the slow cooker. Stir to combine. Cook on HIGH for 5 to 10 minutes, or until heated through.
Notes:
- You can use any chicken in this recipe. I use boneless skinless chicken breasts. Chicken thighs or chicken tenderloins are also delicious.
- Here is our recipe for Homemade Taco Seasoning made with Chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and black pepper: https://www.plainchicken.com/homemade-taco-seasoning/
- Our favorite store-bought salsas are Mateo’s, Kyliot’s, Chi-Chi’s, and Trader Joe’s.
- Variations/Additions:
- onions
- red bell pepper
- corn
- black beans
- I use cavatappi pasta. Can substitute your favorite pasta shape. Penne pasta, elbow macaroni, or rotini pasta also work great in this dish.
- Can I cook Chicken Enchilada Pasta on HIGH? Yes! You can cook the chicken for 2 to 3 hours on HIGH.
- Store leftovers in an airtight container in the refrigerator.
- Reheat in the microwave.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
This was amazing! I didn’t have heavy cream so I added extra Velveeta and added a can of corn. Very good, very cheesy😁. I didn’t think there would be enough pasta, but it was the perfect amount! Can’t wait to make this again and spice I up a little. Definitely will be making this again!
This was amazing!!! 10/10