Crockpot Chicken Enchilada Pasta Recipe

This Crockpot Chicken Enchilada Pasta is a creamy, cheesy, and flavorful dish that’s perfect for a satisfying weeknight dinner! Imagine tender chicken, perfectly cooked pasta, and a medley of vegetables, all coated in a rich and cheesy sauce with a hint of enchilada flavor. This recipe is incredibly easy to make, thanks to the convenience of your slow cooker. Simply toss the ingredients in, set it, and forget it! You’ll come home to a delicious and comforting meal that the whole family will love.

Why You’ll Love This Recipe

• Effortless Cooking: Let your slow cooker do the work! Simply combine the ingredients and let them simmer to perfection while you go about your day.
• Flavorful and Cheesy: The combination of enchilada sauce, Rotel tomatoes, and a blend of cheeses creates a rich and flavorful sauce that coats every noodle and piece of chicken.
• One-Pot Wonder: Minimal cleanup! Everything cooks together in the slow cooker, saving you time and effort.
• Versatile: Feel free to customize the flavors by adding your favorite vegetables or beans to the slow cooker.

this Recipe

Ingredients

• Chicken breasts: A lean and healthy protein source.
• Salt, pepper, cumin, chili powder, dried cilantro, and cayenne pepper: A blend of spices that adds depth and complexity to the flavor. You can substitute with a packet of taco seasoning if you prefer.
• Enchilada sauce: Adds a rich and flavorful base to the dish.
• Rotel diced tomatoes and green chilies: Adds a zesty kick and a touch of Southwestern flavor.
• Onion: Chopped and adds a savory base and sweetness.
• Minced garlic: Adds a fragrant and savory punch.
• Cream cheese: Adds richness and creaminess to the sauce.
• Colby Jack cheese: Adds a mild and creamy cheesy flavor.
• Cellentani pasta: A spiral-shaped pasta that’s perfect for holding the sauce.
• Fresh cilantro: Adds a fresh herb flavor and a pop of color as a garnish.

Note: For exact measurements, see the recipe card below!

How to Make Crockpot Chicken Enchilada Pasta

Step 1: Combine Ingredients in Slow Cooker

Spray the inside of your slow cooker with cooking spray. Add the chicken breasts, Rotel tomatoes and green chilies, enchilada sauce, salt, pepper, cumin, chili powder, dried cilantro, cayenne pepper (or taco seasoning), chopped onion, and minced garlic. Stir well to combine.

Step 2: Slow Cook

Cover the slow cooker and cook on LOW for 4-6 hours, or until the chicken is cooked through and easily shreds.

Step 3: Shred and Add Cheese

Remove the cooked chicken from the slow cooker and shred it with two forks or chop it into bite-sized pieces. Return the shredded chicken to the slow cooker and stir in the cream cheese and Colby Jack cheese. Cover and let sit for about 15 minutes, or until the cheese is melted and smooth.

Step 4: Cook Pasta and Finish

While the cheese is melting, cook the cellentani pasta according to package directions until al dente. Drain the pasta and add it to the slow cooker with the chicken and sauce. Stir well to combine.

Step 5: Serve

Garnish with fresh cilantro and serve hot.

Pro Tips for Making the Recipe

• Use boneless, skinless thighs: For even more flavorful chicken, use boneless, skinless chicken thighs instead of breasts.
• Adjust the cooking time: The cooking time may vary depending on your slow cooker. Check the chicken for tenderness and adjust the cooking time as needed.
• Add extra vegetables: Feel free to add other vegetables to the slow cooker along with the onions, such as diced bell peppers, sliced mushrooms, or chopped zucchini.
• Thicken the sauce: If you prefer a thicker sauce, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce during the last 30 minutes of cooking.

How to Serve

This Crockpot Chicken Enchilada Pasta is delicious on its own, but here are some serving suggestions:

• Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the dish.
• Garlic Bread: Crusty garlic bread is perfect for dipping and sopping up the extra sauce.
• Toppings: Offer a variety of toppings, such as sour cream, guacamole, shredded lettuce, or extra cheese, for people to customize their bowls.

Make Ahead and Storage

This Crockpot Chicken Enchilada Pasta is great for making ahead of time or storing leftovers.

Storing Leftovers

Store leftover pasta in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop over low heat or in the microwave, adding a splash of milk or broth if needed to loosen the sauce.

FAQs

1. Can I use a different type of pasta? Yes, you can! Other pasta shapes that work well in the slow cooker include penne, rotini, or farfalle. Avoid long pasta shapes like spaghetti or fettuccine, as they tend to become mushy.

2. Can I use a different type of cheese? Absolutely! Feel free to use your favorite cheese, such as cheddar, Monterey Jack, or a Mexican blend.

3. Can I make this recipe spicier? Definitely! Add more chili powder, cayenne pepper, or a diced jalapeño to the slow cooker.

4. Can I make this recipe without the slow cooker? Yes, you can! Cook the chicken and sauce on the stovetop, then add the cooked pasta and simmer until everything is heated through and the cheese is melted.

This Crockpot Chicken Enchilada Pasta Recipe is a flavorful and convenient meal that’s perfect for any occasion. With its tender chicken, cheesy sauce, and effortless preparation, it’s sure to become a new family favorite!

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