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

Scale

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