Description
This Slow Cooker Chicken Enchilada Pasta is a deliciously simple one-pot meal perfect for busy days. Tender chicken breasts simmer in a flavorful blend of enchilada sauce, diced tomatoes with green chilies, and a mix of spices, then combined with pasta and cheese to create a creamy, comforting Mexican-American dish that’s sure to satisfy the whole family.
Ingredients
Scale
Chicken and Sauce
- 1 1/2 pounds boneless skinless chicken breasts
- 2 cups red enchilada sauce
- 1 can (14.5 ounces) diced tomatoes with green chilies, drained
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen corn
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups low sodium chicken broth
Pasta and Cheese
- 8 ounces uncooked penne pasta
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Garnish
- 2 tablespoons chopped fresh cilantro
Instructions
- Prepare Slow Cooker: Lightly grease the slow cooker insert to prevent sticking. Place the boneless skinless chicken breasts evenly on the bottom of the slow cooker.
- Add Ingredients: Pour in the red enchilada sauce, drained diced tomatoes with green chilies, chopped onion, minced garlic, and frozen corn over the chicken. Sprinkle chili powder, ground cumin, smoked paprika, salt, and black pepper. Finally, add the low sodium chicken broth to the slow cooker.
- Cook Chicken: Cover the slow cooker and cook on low heat for 4 to 5 hours, or on high heat for 2 to 3 hours, until the chicken is tender and fully cooked through.
- Shred Chicken: Remove the cooked chicken from the slow cooker and shred it thoroughly using two forks. Return the shredded chicken back into the slow cooker.
- Add Pasta: Stir in the uncooked penne pasta, making sure it is completely submerged in the liquid. Cover the slow cooker again.
- Cook Pasta: Cook on high heat for an additional 20 to 30 minutes, stirring once halfway through the cooking time, until the pasta is tender and cooked.
- Add Cheese: Stir in the shredded cheddar and Monterey Jack cheeses until they melt and create a creamy texture throughout the pasta.
- Thicken and Garnish: Allow the mixture to sit for 5 minutes to thicken slightly. Garnish with chopped fresh cilantro before serving.
Notes
- For extra heat, add diced jalapeños or a pinch of cayenne pepper to the slow cooker at the start.
- You can substitute penne pasta with rotini or medium shells for variety.
- To make the dish creamier, stir in 1/4 cup sour cream at the end of cooking before serving.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-American
