If you’re craving a dish that brings together the bold flavors of Mexican cuisine with the satisfying comfort of pasta, look no further than this Slow Cooker Chicken Enchilada Pasta Recipe. It effortlessly combines tender shredded chicken steeped in a rich, creamy enchilada sauce with cheesy, perfectly cooked pasta, making it a wonderful meal to savor any day of the week. The beauty of this recipe is not just in its deliciousness but also in how simple it is to prepare—the slow cooker does most of the work, letting those vibrant spices and cheeses meld together into a heartwarming feast.
Ingredients You’ll Need
Each ingredient in this Slow Cooker Chicken Enchilada Pasta Recipe plays a crucial role in building layers of flavor, texture, and color. From spices that bring a smoky warmth to the creamy cheeses that give the dish its luscious richness, these ingredients are both straightforward and essential for a truly memorable meal.
- Chicken breasts (3 to 4): The base protein that becomes tender and juicy after slow cooking.
- Enchilada sauce (1 10-oz can): Adds authentic Mexican flavor with its deep, tangy, and slightly spicy profile.
- Rotel diced tomatoes and green chilies (1 10-oz can, undrained): Provides a fresh, vibrant kick and a touch of heat.
- Taco seasoning (1 1-oz package): A blend of spices enhancing the dish’s classic southwestern aroma.
- Cumin (1 tsp): Brings earthy warmth to deepen the overall flavor.
- Chili powder (1 tsp): Delivers mild heat with smokiness, essential for that enchilada vibe.
- Garlic cloves (2): Fresh garlic adds fragrant punch and savory complexity.
- Onion powder (½ tsp): Boosts the savory foundation without overpowering the dish.
- Salt and black pepper (to taste): Essential seasonings to balance and enhance all flavors.
- Cream cheese (1 8-oz package): Brings smoothness and richness that ties everything together.
- Heavy cream (½ cup): Adds luscious creaminess without weighing the dish down.
- Velveeta cheese (4 oz): Melts beautifully for extra gooey texture and subtle cheesiness.
- Shredded cheddar cheese (1 cup): Offers a tangy, sharp contrast to the creamy elements.
- Salsa (â…“ cup): Introduces a bright, zesty note that wakes up the palate.
- Cavatappi pasta (8 oz): Curly pasta shapes hold sauce perfectly for a delightful bite every time.
How to Make Slow Cooker Chicken Enchilada Pasta Recipe
Step 1: Prepare the Chicken and Sauce
Start by placing the chicken breasts into your slow cooker. Combine the taco seasoning, onion powder, minced garlic, cumin, chili powder, salt, pepper, and enchilada sauce in a bowl, whisking until well blended. Pour this vibrant sauce mixture over the chicken, then add the canned Rotel tomatoes and green chilies right on top. Cover and cook on LOW for 5 to 6 hours. This slow and gentle cooking makes the chicken incredibly tender and infuses it with rich, spicy flavors.
Step 2: Shred the Chicken
Once the cooking time is up, remove the chicken breasts and transfer them to a cutting board. Use two forks to shred the meat finely—this helps the chicken soak up even more sauce and ensures every bite is bursting with flavor.
Step 3: Mix in the Creamy Cheeses
Next, stir the cream cheese, heavy cream, Velveeta, shredded cheddar, and salsa into the sauce that’s still in the slow cooker. Add the shredded chicken back and mix thoroughly so that the creamy cheeses melt into a smooth, luscious sauce enveloping every piece of chicken. Then, cover and set the cooker to HIGH for 5 to 10 minutes to melt all the cheese perfectly.
Step 4: Cook and Combine the Pasta
While the sauce finishes melting, bring a large pot of water to a boil and cook your cavatappi pasta according to the package directions until al dente—firm to the bite but cooked through. Drain the pasta and add it directly into the slow cooker, stirring it into the cheesy chicken mixture. Cook on HIGH for an additional 5 to 10 minutes to let everything come together warmly and deliciously.
How to Serve Slow Cooker Chicken Enchilada Pasta Recipe
Garnishes
Top your serving of Slow Cooker Chicken Enchilada Pasta Recipe with fresh, bright garnishes such as chopped cilantro, sliced green onions, or a dollop of sour cream. These fresh touches add brightness and balance the richness, giving the dish a satisfying color and textural contrast.
Side Dishes
This creamy, hearty pasta pairs wonderfully with light sides like a crisp green salad with lime vinaigrette or simple steamed vegetables. You could also offer warm corn tortillas on the side to scoop up every last bit of sauce.
Creative Ways to Present
For a fun presentation, serve the pasta in individual mini cast-iron skillets or colorful bowls for a cozy, inviting feel. Sprinkle a little extra shredded cheese on top and broil quickly for a bubbly, golden crust that will impress everyone at the table.
Make Ahead and Storage
Storing Leftovers
Store any leftover Slow Cooker Chicken Enchilada Pasta Recipe in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making for an even better lunch or dinner the next day.
Freezing
This dish freezes well if you want to prepare in advance. Place cooled portions into freezer-safe containers, leaving some room for expansion, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the pasta gently on the stove over low heat, stirring often and adding a splash of cream or milk if needed to restore its creamy texture. You can also reheat in the microwave in short bursts, stirring between intervals to heat evenly.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a bit more flavor and juiciness. Just adjust the cooking time slightly if needed to ensure they’re tender and fully cooked.
Is it necessary to use Velveeta cheese?
While Velveeta adds a uniquely smooth melt, you can substitute with cream cheese or extra shredded cheese if you prefer. The dish may be less creamy but still delicious.
Can I make this recipe spicier?
Yes! Feel free to add extra chili powder, diced jalapeños, or hot sauce to give it more heat according to your taste.
What pasta shapes work best?
Shapes like cavatappi, penne, rotini, or shells are ideal because their curves and hollows hold the sauce well. Avoid very thin pasta that may get overwhelmed.
Is this recipe gluten-free?
You can easily make it gluten-free by using gluten-free pasta and ensuring the taco seasoning and enchilada sauce you use are certified gluten-free.
Final Thoughts
This Slow Cooker Chicken Enchilada Pasta Recipe is a total winner in the weeknight dinner game—so flavorful, creamy, and comforting without requiring hours of hands-on cooking. I hope you try it soon and enjoy the warm, cheesy goodness that comes straight from your slow cooker to your table. It’s perfect for feeding a crowd or meal prepping for busy days, and once you do, I bet it’ll become one of your favorite recipes too!
Print
Slow Cooker Chicken Enchilada Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 5 hours 10 minutes
- Total Time: 5 hours 25 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Tex-Mex
Description
This Slow Cooker Chicken Enchilada Pasta combines tender shredded chicken simmered in rich enchilada sauce with creamy cheeses and spices, served over perfectly cooked cavatappi pasta. It’s an easy, flavorful one-pot meal ideal for busy weeknights, delivering a comforting Tex-Mex taste with minimal effort.
Ingredients
Chicken and Sauce:
- 3 to 4 chicken breasts
- 1 (10-oz) can enchilada sauce
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
- 1 (1-oz) package taco seasoning
- 1 tsp cumin
- 1 tsp chili powder
- 2 garlic cloves, minced
- ½ tsp onion powder
- Salt and pepper, to taste
Cheese Mixture:
- 1 (8-oz) package cream cheese
- ½ cup heavy cream
- 4 oz Velveeta cheese
- 1 cup shredded cheddar cheese
- â…“ cup salsa
Pasta:
- 8 oz cavatappi pasta
Instructions
- Prepare Slow Cooker Base: Place chicken breasts in the slow cooker. In a medium bowl, whisk together the taco seasoning, onion powder, minced garlic, cumin, chili powder, salt, pepper, and enchilada sauce until well combined. Pour this sauce mixture over the chicken, then add the can of undrained diced tomatoes and green chilies. Cover and cook on LOW for 5 to 6 hours, or until the chicken is fully cooked and tender.
- Shred Chicken: Remove the cooked chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Mix in Cheeses and Salsa: To the sauce remaining in the slow cooker, stir in the cream cheese, heavy cream, Velveeta cheese, shredded cheddar cheese, and salsa. Add the shredded chicken back into the slow cooker and mix thoroughly to combine all ingredients evenly. Cover and cook on HIGH for 5 to 10 minutes, until the cheeses have melted completely and the mixture is creamy.
- Cook Pasta: Meanwhile, bring a large pot of water to a boil over medium-high heat. Cook the cavatappi pasta according to package instructions until al dente. Drain well.
- Combine Pasta and Sauce: Add the drained pasta to the slow cooker with the chicken and cheese sauce. Stir well to ensure the pasta is evenly coated. Cook on HIGH for an additional 5 to 10 minutes, or until everything is heated through. Serve warm.
Notes
- You can substitute chicken thighs for breasts if preferred; they tend to stay more moist.
- For a spicier dish, use a hotter variety of Rotel or add extra chili powder.
- If Velveeta is unavailable, a mild melty cheese like Monterey Jack can be used as a substitute.
- Leftover pasta can be refrigerated for up to 3 days; reheat gently to prevent drying out.
- To lighten the dish, substitute half-and-half for heavy cream and use reduced-fat cheeses.
