If you are craving a meal that combines the comforting heartiness of pasta with vibrant Mexican flavors, this Slow Cooker Chicken Enchilada Pasta Recipe is your new best friend. Imagine tender, slow-cooked chicken swimming in a zesty enchilada sauce mingled with black beans, corn, and diced tomatoes with green chiles, all wrapped around perfectly cooked rotini. The addition of cream cheese creates a luscious creaminess that balances the spice beautifully, making this dish a guaranteed crowd-pleaser. Whether you’re feeding the family or meal prepping for the week, this recipe is as satisfying as it is fuss-free.
Ingredients You’ll Need
Every ingredient in this Slow Cooker Chicken Enchilada Pasta Recipe plays a key role in building layers of flavor and texture, making this dish both hearty and fresh. The combination of spices, vegetables, and creamy elements creates a colorful and satisfying meal that’s easy to pull together.
- 1 ½ lbs boneless, skinless chicken breasts: This is the protein powerhouse that becomes tender and juicy after slow cooking.
- 1 (10 oz) can red enchilada sauce: Adds authentic, rich Mexican flavor with a mild kick.
- 1 (10 oz) can diced tomatoes with green chiles: Brings brightness and just enough heat to the dish.
- 1 (15 oz) can black beans, drained and rinsed: Adds protein and a lovely creamy texture contrast.
- 1 cup frozen corn: Adds a touch of sweetness and a pop of color.
- 1 small yellow onion, diced: For an earthy base and slight crunch after cooking.
- 2 teaspoons chili powder: Infuses warmth and depth that’s vital for classic enchilada flavor.
- 1 teaspoon cumin: Brings smokiness and a hint of earthiness.
- 1/2 teaspoon garlic powder: Enhances the savory notes throughout.
- 1/2 teaspoon salt: Balances flavors and draws out natural tastes.
- 8 oz cream cheese, cut into cubes: Provides creamy richness and a slight tang to mellow the spices.
- 12 oz rotini or penne pasta: Perfect pasta shapes that trap the creamy sauce in their curves.
- 2 cups shredded cheddar or Mexican blend cheese: Melts to a gooey finish that makes every bite irresistible.
- Chopped cilantro for garnish (optional): Adds freshness and a vibrant finish.
How to Make Slow Cooker Chicken Enchilada Pasta Recipe
Step 1: Combine and Slow Cook the Base
Start by placing the chicken breasts, enchilada sauce, diced tomatoes with green chiles, black beans, corn, diced onion, chili powder, cumin, garlic powder, and salt right into the slow cooker. Give everything a good stir to distribute the spices and vegetables evenly around the chicken. Then, cover the slow cooker and let it work its magic on low for 6 to 7 hours, or high for 3 to 4 hours. This slow cooking time allows the chicken to become ridiculously tender and soak up all those bold flavors.
Step 2: Shred Chicken and Add Cream Cheese
Once the chicken is cooked through and tender, carefully remove it from the slow cooker. Use two forks to shred it into bite-sized pieces, mixing it back into the sauce afterward. Adding cream cheese cubes now creates the creamy, dreamy texture that takes this dish from tasty to downright soul-warming. Stir until the cream cheese is melted and the sauce is luxuriously smooth.
Step 3: Cook Pasta and Combine
While the chicken finishes cooking, prepare your pasta according to package directions until al dente. Drain it well, then toss the pasta into your slow cooker. Stir gently but thoroughly to coat every piece of pasta in the creamy enchilada sauce. This step melds all the components into one harmonious dish.
Step 4: Finish with Cheese Melt
Sprinkle the shredded cheddar or Mexican cheese blend over the pasta. Cover the slow cooker again and let the residual heat melt the cheese for 5 to 10 minutes. When the cheese is perfectly gooey and melted, your Slow Cooker Chicken Enchilada Pasta Recipe is ready to serve.
How to Serve Slow Cooker Chicken Enchilada Pasta Recipe
Garnishes
To brighten the richness, fresh chopped cilantro is a wonderful garnish, adding a refreshing burst that complements the smoky spices. If you love a little extra heat, a few thin slices of jalapeño or a dollop of sour cream serve beautifully on top. For crunch, consider sprinkling crushed tortilla chips right before serving.
Side Dishes
This hearty pasta pairs wonderfully with a simple side salad of mixed greens dressed with lime vinaigrette, which cuts through the creaminess. Roasted vegetables like zucchini or bell peppers also balance the meal while adding extra color to your plate. If you want to keep it casual, crispy tortilla chips and guacamole make a fun, crunchy sidekick.
Creative Ways to Present
For a family-style gathering, serve the dish directly from the slow cooker on the table so everyone can help themselves, making mealtime cozy and interactive. Alternatively, turn the leftovers into enchilada pasta bake by transferring everything into a casserole dish, topping with additional cheese, and baking until bubbly and golden. This Slow Cooker Chicken Enchilada Pasta Recipe also shines served in individual serving bowls with a sprinkling of freshly sliced green onions for an eye-catching touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and refrigerate for up to 4 days. The flavors marry even better after a day or two, making it perfect for easy lunches or dinners.
Freezing
This dish freezes exceptionally well. Portion into freezer-safe containers and freeze for up to 3 months. When freezing, omit the cheese topping to preserve texture, adding fresh cheese when reheating.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm gently on the stovetop or in the microwave. Stir occasionally to keep the sauce creamy and add a splash of broth or water if it’s a bit thick. Top with fresh cheese and cilantro before serving to revive its freshly made appeal.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs bring extra juiciness and flavor, and because they have more fat, they stay tender without drying out. Just adjust your cooking time slightly if needed.
Is this recipe gluten-free?
Yes, simply swap the rotini or penne pasta for a gluten-free pasta variety to make this Slow Cooker Chicken Enchilada Pasta Recipe gluten-free without sacrificing any flavor.
Can I make this recipe spicy?
Definitely! Use a medium or hot enchilada sauce, add chopped jalapeños, or increase the chili powder to amp up the spice level to your liking.
What if I don’t have cream cheese on hand?
If you want a lighter version or simply don’t have cream cheese, sour cream is a great substitute that still adds creaminess and a slight tang. Add it towards the end of cooking and stir well.
How do I prevent the pasta from getting mushy?
Cook the pasta just al dente according to package instructions, and add it to the slow cooker right before serving. This helps maintain a pleasant bite and prevents it from overcooking in the sauce.
Final Thoughts
This Slow Cooker Chicken Enchilada Pasta Recipe is an absolute game-changer for busy nights when you want a flavorful, comforting meal with minimal fuss. It’s rich, creamy, and packed with vibrant Mexican flair that everyone will love. Give this recipe a try—you’ll find yourself reaching for it again and again because it’s just that delicious and easy.
Print
Slow Cooker Chicken Enchilada Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-American
- Diet: Gluten Free
Description
This Slow Cooker Chicken Enchilada Pasta is a deliciously easy and creamy one-pot meal that combines tender shredded chicken with a flavorful enchilada sauce, beans, corn, and cheese. Perfect for busy weeknights, it melds Mexican-inspired flavors with comforting pasta for a crowd-pleasing dinner that requires minimal hands-on time.
Ingredients
Protein and Dairy
- 1 ½ lbs boneless, skinless chicken breasts
- 8 oz cream cheese, cut into cubes
- 2 cups shredded cheddar or Mexican blend cheese
Vegetables and Beans
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 small yellow onion, diced
- Chopped cilantro for garnish (optional)
Sauces and Spices
- 1 (10 oz) can red enchilada sauce
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
Pasta
- 12 oz rotini or penne pasta
Instructions
- Combine ingredients in slow cooker: Add the chicken breasts, enchilada sauce, diced tomatoes with green chiles, black beans, corn, diced onion, chili powder, cumin, garlic powder, and salt to your slow cooker. Stir everything together gently so the ingredients are evenly incorporated.
- Cook the mixture: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is thoroughly cooked and tender enough to shred.
- Shred the chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the slow cooker, stirring to combine.
- Add cream cheese and melt: Stir in the cubed cream cheese into the slow cooker and mix until it’s completely melted and incorporated, creating a creamy sauce.
- Cook the pasta: While the cream cheese melts, prepare the rotini or penne pasta according to the package instructions. Drain the cooked pasta well.
- Combine pasta with sauce: Add the drained pasta to the slow cooker and stir until all the pasta is evenly coated with the enchilada sauce mixture.
- Melt shredded cheese: Sprinkle the shredded cheddar or Mexican blend cheese evenly over the top of the pasta mixture. Cover the slow cooker again and let the cheese melt for 5 to 10 minutes.
- Serve and garnish: Serve the creamy chicken enchilada pasta warm, garnished with chopped cilantro if desired for a fresh, herbal note.
Notes
- For extra heat, swap the mild enchilada sauce for a medium or hot version or add diced jalapeños to the slow cooker.
- You can substitute cream cheese with sour cream for a lighter creaminess.
- Leftovers reheat well and are perfect for meal prep lunches or dinners.
