Description
This Bold & Cheesy Slow Cooker Chicken Enchilada Pasta is the ultimate comfort food, combining tender slow-cooked chicken with a rich and flavorful enchilada sauce, melted cheeses, and perfectly cooked pasta. It’s an easy one-pot meal that requires minimal prep and delivers maximum cheesy, spicy satisfaction.
Ingredients
Scale
Chicken and Sauce
- 1 lb (450g) boneless, skinless chicken breasts
- 1 can (10 oz / 284g) red enchilada sauce
- 1 cup (240ml) chicken broth
- 1 can (10.5 oz / 298g) condensed cream of chicken soup
Spices
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Cheeses
- 1 1/2 cups (170g) shredded cheddar cheese
- 4 oz (115g) cream cheese, cubed
Pasta
- 8 oz (225g) rotini or penne pasta (uncooked)
Optional Toppings
- Chopped cilantro
- Sliced green onions
- Sour cream
Instructions
- Prepare the base: Place the chicken breasts in the bottom of your slow cooker. Pour in the enchilada sauce, chicken broth, and cream of chicken soup.
- Season: Add garlic powder, onion powder, chili powder, and cumin. Stir lightly to combine all ingredients.
- Cook the chicken: Cover and cook on LOW for 6 hours or HIGH for 3 hours until the chicken is tender and shreds easily.
- Shred the chicken: Remove the chicken from the slow cooker, shred it thoroughly with two forks, then return the shredded chicken to the pot.
- Add cheese and cream cheese: Stir in the shredded cheddar cheese and cubed cream cheese until melted and fully incorporated into the sauce.
- Cook the pasta separately: About 20 minutes before serving, boil the pasta on the stovetop until al dente, then drain it well.
- Combine pasta and chicken mixture: Add the cooked pasta to the slow cooker and stir everything together. Let it sit for 5 to 10 minutes to allow the pasta to absorb the flavors.
- Serve and top: Spoon the enchilada pasta into bowls and garnish with chopped cilantro, sliced green onions, or a dollop of sour cream if desired.
Notes
- Cooking times may vary depending on your slow cooker model; check chicken tenderness before shredding.
- Use gluten-free pasta to make this recipe gluten free.
- For extra spice, add diced jalapeños or a pinch of cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Make sure to cook the pasta just before serving to prevent it from getting mushy.
