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I have a fun and unique recipe for you today! The Slow Cooker Chicken Enchilada Pasta is cheesy, spicy, and unexpectedly delicious. I saw a version of this recipe from The Magical Slow Cooker on Pinterest and just knew that I had to recreate it. Mine is a little less spicy than her version– perfect for kids who can’t handle an ounce of spice!
Ingredients for Slow Cooker Chicken Enchilada Pasta
I love a pantry staple recipe, and this is one of them! You’ll only need 3 fresh ingredients to make this delicious pasta.
- chicken breast
- chili powder
- red enchilada sauce (I like Las Palmas brand, but you can use your favorite)
- can green chiles
- pasta (any pasta will work, so use your favorite cut, but I like penne)
- cheddar cheese
- sour cream (seems weird for pasta but it works, I promise!)
How to Make Slow Cooker Chicken Enchilada Pasta
To your slow cooker (if you don’t have one you need one, STAT), add the chicken, seasonings, enchilada sauce, and green chiles. Give that all a good stir and cover. You’ll want to cook that on low for 6 hours or on high for 4. Set a timer and walk away!
Once your timer is almost up, cook your pasta according to the package directions. Strain that with my favorite pasta strainer (it’s kind of a life saver) and set the pasta aside.
Shred your cooked chicken straight in your slow cooker. You can use two forks like your mom did it, but my favorite way is to use a hand mixer to shred it up super easily. You’ll add the pasta, sour cream, and cheese to the slow cooker, and let that all warm up together until the flavors meld and the cheese and sour cream are melted. Serve with your favorite taco toppings on top, if you’d like!
Slow Cooker Pasta Recipes
If you’re digging this slow cooker pasta recipe, I have a ton more that I love to make! They’re so easy, so delicious, and so comforting, especially when the weather is cold.