Cooked - Slow Cooker Chicken Enchilada Pasta

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow Cooker Chicken Enchilada Pasta

5.0

3 chicken breasts

8 oz enchilada sauce

2 tbsp tomato paste

½ cup chicken broth

1 bell pepper, diced

½ large onion, diced

2–3 garlic cloves (or 1 tsp garlic powder)

½ block cream cheese (4 oz)

1–1.5 cups shredded cheese (Mexican blend or cheddar)

1 8oz box high protein low carb pasta or any pasta you like, cooked for half the time on packaging

1 tsp cumin

1 tsp chili powder

1 tsp smoked paprika

½ tsp oregano

Salt & pepper

Optional: pinch cayenne or chipotle powder

Optional toppings: Juice of ½ lime, 2–3 tbsp sour cream, Greek yogurt, cilantro, scallions, and/or jalapeño, hot sauce

Add the raw chicken, enchilada sauce, tomato paste, chicken broth, diced bell pepper, onion, garlic, and all spices to a slow cooker, then mix gently to combine.
Cover and cook on low for 4–5 hours or high for about 3 hours, until the chicken is fully cooked and easy to shred.
Shred the chicken directly in the slow cooker using two forks until it’s fully pulled apart.
Add the half block of cream cheese and stir until completely melted and incorporated into the sauce.
Stir in the shredded cheese and let it melt.
Boil the pasta for 3 minutes and gently fold everything together, adding a splash of broth if needed to loosen the sauce.
Plate it up, add your optional toppings, and enjoy!

Course🍽️Main Course

Diets🥜Nut-free...

Category🍝Pasta

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created last week

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