Crockpot Cheesy Chicken Enchilada Pasta Recipe
Introduction
This Crockpot Cheesy Chicken Enchilada Pasta combines the comforting flavors of classic enchiladas with creamy, cheesy pasta for a deliciously easy weeknight meal. Slow-cooked chicken and savory spices come together perfectly in this hearty dish that’s sure to please the whole family.
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 can red enchilada sauce (10 ounces)
- 1 envelope taco seasoning (1 ounce)
- 1/2 cup chopped scallions
- 3 cloves garlic (minced)
- 1 can fire roasted diced tomatoes (14.5 ounces)
- 1 can chopped green chiles (4 ounces)
- 1 package softened cream cheese (8 ounces)
- 2 cups shredded sharp cheddar cheese
- 8 ounces cavatappi pasta (boiled and drained)
- Toppings like scallions, cilantro, jalapenos, and avocado
Instructions
- Step 1: Add the chicken to your slow cooker. Pour in the enchilada sauce, taco seasoning, scallions, garlic, diced tomatoes, and green chiles. Stir gently to coat the chicken evenly.
- Step 2: Cover and cook on low for 6 hours or on high for 4 hours until the chicken is tender and cooked through.
- Step 3: About 30 minutes before serving, remove the chicken and shred it using two forks.
- Step 4: Stir the cream cheese and 1 cup of the shredded cheddar into the slow cooker until the mixture is smooth and melted. Return the shredded chicken to the slow cooker and cook together for another 15 minutes.
- Step 5: Stir in the cooked cavatappi pasta. Sprinkle the remaining shredded cheddar on top and let it melt until gooey and combined.
- Step 6: Finish with your favorite toppings such as extra scallions, cilantro, jalapenos, or avocado slices, then serve warm.
Tips & Variations
- For extra heat, add diced jalapenos to the slow cooker along with the other ingredients.
- Swap sharp cheddar for pepper jack cheese for a spicy twist.
- Use rotisserie chicken to save time on shredding and cooking.
- Try different pasta shapes like penne or rigatoni if cavatappi is unavailable.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the pasta seems dry.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe without a slow cooker?
Yes, you can cook the chicken and sauce in a large skillet over medium heat until the chicken is cooked through, then proceed with shredding and mixing in the cheeses and pasta.
What can I use instead of cream cheese?
If you prefer, substitute cream cheese with sour cream or a mix of Greek yogurt and shredded cheese for a lighter option.
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Crockpot Cheesy Chicken Enchilada Pasta Recipe
- Total Time: 6 hours 15 minutes
- Yield: 4 servings 1x
Description
This Crockpot Cheesy Chicken Enchilada Pasta is a comforting and flavorful slow cooker meal that combines tender shredded chicken with classic Mexican-inspired ingredients, creamy cheeses, and perfectly cooked pasta. Easy to prepare and packed with bold flavors, it’s perfect for a hassle-free dinner that the whole family will love.
Ingredients
Chicken and Sauce
- 1 pound boneless skinless chicken breasts
- 1 can red enchilada sauce (10 ounces)
- 1 envelope taco seasoning (1 ounce)
- 1/2 cup chopped scallions
- 3 cloves garlic, minced
- 1 can fire roasted diced tomatoes (14.5 ounces)
- 1 can chopped green chiles (4 ounces)
Cheese and Pasta
- 1 package softened cream cheese (8 ounces)
- 2 cups shredded sharp cheddar cheese, divided
- 8 ounces cavatappi pasta, boiled and drained
Toppings
- Extra scallions, chopped
- Fresh cilantro leaves
- Jalapeños, sliced
- Avocado slices
- Sour cream (optional)
- Lime wedges (optional)
Instructions
- Prepare Slow Cooker Ingredients: Add the chicken breasts to your slow cooker. Pour in the red enchilada sauce, taco seasoning, chopped scallions, minced garlic, fire roasted diced tomatoes, and chopped green chiles. Stir gently to coat the chicken evenly with the sauce and seasonings.
- Cook the Chicken: Cover the slow cooker and cook on low for 6 hours or on high for 4 hours until the chicken is fully cooked and tender enough to shred easily.
- Shred the Chicken: About 30 minutes before serving, carefully remove the chicken from the slow cooker and shred it using two forks.
- Add Cheese and Reheat: Stir the softened cream cheese and 1 cup of shredded cheddar into the slow cooker until the mixture is smooth and melted. Return the shredded chicken to the slow cooker and stir to combine. Let cook together for another 15 minutes to allow flavors to meld and cheese to melt.
- Combine with Pasta: Stir the cooked and drained cavatappi pasta into the slow cooker mixture. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top, cover, and let it sit until the cheese is melted and gooey.
- Serve with Toppings: Finish by adding your favorite toppings such as extra chopped scallions, fresh cilantro, sliced jalapeños, avocado slices, sour cream, or a squeeze of lime. Serve immediately and enjoy your creamy, cheesy chicken enchilada pasta.
Notes
- For a spicier dish, add extra jalapeños or use a spicy enchilada sauce.
- If you prefer, substitute the chicken breasts for boneless skinless thighs for more moisture.
- Use gluten-free pasta to accommodate dietary restrictions.
- You can prepare the pasta fresh or use leftover cooked pasta; just ensure it’s drained well before adding.
- The recipe is easily doubled to serve a larger crowd—just use a larger slow cooker.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours on low or 4 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-American
Keywords: slow cooker, chicken enchilada pasta, crockpot recipe, cheesy chicken pasta, Mexican-inspired dinner, easy weeknight meal
