Slow Cooker Cheesy Chicken Enchilada Pasta

Chicken Recipes Reading Time: 6 minutes
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This Slow Cooker Cheesy Chicken Enchilada Pasta is the ultimate Tex-Mex comfort food!

Tender shredded chicken, creamy enchilada sauce, and fire-roasted tomatoes come together with corn, green chiles, and plenty of melty cheddar.

Tossed with cavatappi pasta and finished with all your favorite toppings, this dish is hearty, cheesy, and packed with flavor.

It’s a one-pot weeknight dinner that feels like a fiesta without the extra work!

Slow Cooker Cheesy Chicken Enchilada Pasta

Serves: 4
Prep time: 10 minutes
Cook time: 4 hours

A plate of creamy macaroni pasta with diced tomatoes and chopped herbs, set on a wooden table beside a tomato and a white towel.

How To Make Slow Cooker Cheesy Chicken Enchilada Pasta

Ingredients for a recipe arranged on a countertop, including raw chicken breasts, diced tomatoes, sauce, cream cheese, green chiles, shredded cheese, curry powder, garlic, green onions, and dry pasta.

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 can (10 ounce) red enchilada sauce
  • 1 envelope (1 ounce) taco seasoning
  • 1/2 cup chopped scallions
  • 3 cloves garlic, minced
  • 1 can (14.5 ounce) fire roasted diced tomatoes
  • 1 can (4 ounce) chopped green chiles
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups shredded sharp cheddar cheese
  • 8 ounces cavatappi pasta, boiled and drained
  • Toppings like scallions, cilantro, jalapenos, avocado, etc
A plate of macaroni pasta mixed with diced red bell peppers and sauce sits on a wooden board next to green glasses, a white teapot, and fresh tomatoes.

Step-by-Step Guide

1. To your slow cooker add the chicken.

2. To the chicken add the enchilada sauce, taco seasoning, scallions, garlic, diced tomatoes and green chiles.

A slow cooker filled with uncooked ingredients, including diced tomatoes, sauce, green peppers, spices, and chicken breasts.

3. Give everything a quick stir.

4. Cook on low for 6 hours or high for 4 hours.

5. 30 minutes before serving remove the chicken from the slow cooker.

6. Shred chicken.

7. To the slow cooker add the cream cheese and 1 cup of the cheddar cheese.

8. Stir until cheeses are melted.

9. Add the shredded chicken in and cover for 15 minutes.

Shredded chicken in a creamy orange sauce inside a slow cooker.

10. Add in your cooked pasta.

Uncooked cavatappi pasta sitting on top of a creamy tomato sauce with chicken in a slow cooker.

11. Stir.

12. Top with the remaining cheese.

13. Garnish with your favorite toppings.

Cooked cavatappi pasta mixed with melted cheese and topped with chopped green onions in a black slow cooker.

14. Serve!

A plate of macaroni pasta in a creamy orange sauce, topped with diced tomatoes and herbs, sits on a wooden board with kitchen utensils, glasses, and a tomato in the background.
A plate of macaroni and cheese topped with diced tomatoes and green onions sits on a wooden board; kitchen utensils and tomatoes are in the background.

Tips & Tricks

  • Shred chicken easily – Use two forks, or pop the chicken into a stand mixer with the paddle attachment for quick shredding.
  • Cook pasta separately – Boil the pasta just until al dente before stirring it in; this prevents it from becoming mushy.
  • Stir in the cheese slowly – Let the cream cheese soften into the sauce before adding shredded cheddar for the smoothest texture.
  • Make it customizable – Set out toppings like avocado, jalapeños, or sour cream so everyone can dress theirs up.
  • Use liners – Slow cooker liners make cleanup a breeze when cooking cheesy dishes.
A plate of macaroni pasta mixed with diced tomatoes and herbs sits on a wooden board, with green glasses and kitchen items in the background.
A plate of creamy macaroni pasta mixed with diced tomatoes and green herbs, served on a wooden table with glasses and kitchen utensils in the background.

Substitutions

  • Chicken – Swap with boneless chicken thighs or even cooked rotisserie chicken added in at the end.
  • Pasta – Penne, rotini, or shells work well if you don’t have cavatappi.
  • Cheese – Monterey Jack, pepper jack, or a Mexican cheese blend can be used instead of cheddar.
  • Enchilada sauce – Use homemade or green enchilada sauce for a flavor twist.
  • Cream cheese – Substitute with sour cream or Greek yogurt for a tangier, lighter version.
A plate of pasta with a creamy orange sauce and diced vegetables sits on a wooden board next to green glasses, a white utensil holder, and two orange fruits.
A plate of macaroni pasta mixed with diced red bell peppers and a creamy orange sauce, placed on a wooden surface next to a tomato, glass cups, and kitchen utensils.

Variations

  • Spicy Kick – Add extra diced jalapeños, hot enchilada sauce, or chipotle peppers in adobo for more heat.
  • Veggie Boost – Stir in black beans, zucchini, or bell peppers with the tomatoes and corn.
  • Baked Version – Transfer everything to a casserole dish, sprinkle with cheese, and bake until bubbly for a baked enchilada pasta.
  • Southwest Style – Add black beans and top with crushed tortilla chips for a Tex-Mex flair.
  • Family-Friendly – Make it milder by using mild enchilada sauce and cheddar jack cheese.
A close-up of cheesy macaroni and ground beef mixture being served from a black slow cooker with a metal spoon.
A plate of macaroni pasta mixed with a creamy orange sauce, diced red bell peppers, and chopped green herbs, placed next to a white cloth napkin.

Slow Cooker Cheesy Chicken Enchilada Pasta

Print Recipe
A plate of macaroni pasta with creamy orange sauce, diced tomatoes, and herbs, placed on a wooden board with whole tomatoes and a green glass in the background.
Prep Time:10 minutes
Cook Time:4 hours
Total Time:4 hours 10 minutes

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 can (10 ounce) red enchilada sauce
  • 1 envelope (1 ounce) taco seasoning
  • 1/2 cup chopped scallions
  • 3 cloves garlic minced
  • 1 can (14.5 ounce) fire roasted diced tomatoes
  • 1 can (4 ounce) chopped green chiles
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups shredded sharp cheddar cheese
  • 8 ounces cavatappi pasta boiled and drained
  • Toppings like scallions cilantro, jalapenos, avocado, etc

Instructions

  • To your slow cooker add the chicken.
  • To the chicken add the enchilada sauce, taco seasoning, scallions, garlic, diced tomatoes and green chiles.
  • Give everything a quick stir.
  • Cook on low for 6 hours or high for 4 hours.
  • 30 minutes before serving remove the chicken from the slow cooker.
  • Shred chicken.
  • To the slow cooker add the cream cheese and 1 cup of the cheddar cheese.
  • Stir until cheeses are melted.
  • Add the shredded chicken in and cover for 15 minutes.
  • Add in your cooked pasta.
  • Stir.
  • Top with the remaining cheese.
  • Garnish with your favorite toppings.
  • Serve!

Notes

Tips & Tricks

  • Shred chicken easily – Use two forks, or pop the chicken into a stand mixer with the paddle attachment for quick shredding.
  • Cook pasta separately – Boil the pasta just until al dente before stirring it in; this prevents it from becoming mushy.
  • Stir in the cheese slowly – Let the cream cheese soften into the sauce before adding shredded cheddar for the smoothest texture.
  • Make it customizable – Set out toppings like avocado, jalapeños, or sour cream so everyone can dress theirs up.
  • Use liners – Slow cooker liners make cleanup a breeze when cooking cheesy dishes.

Substitutions

  • Chicken – Swap with boneless chicken thighs or even cooked rotisserie chicken added in at the end.
  • Pasta – Penne, rotini, or shells work well if you don’t have cavatappi.
  • Cheese – Monterey Jack, pepper jack, or a Mexican cheese blend can be used instead of cheddar.
  • Enchilada sauce – Use homemade or green enchilada sauce for a flavor twist.
  • Cream cheese – Substitute with sour cream or Greek yogurt for a tangier, lighter version.

Variations

  • Spicy Kick – Add extra diced jalapeños, hot enchilada sauce, or chipotle peppers in adobo for more heat.
  • Veggie Boost – Stir in black beans, zucchini, or bell peppers with the tomatoes and corn.
  • Baked Version – Transfer everything to a casserole dish, sprinkle with cheese, and bake until bubbly for a baked enchilada pasta.
  • Southwest Style – Add black beans and top with crushed tortilla chips for a Tex-Mex flair.
  • Family-Friendly – Make it milder by using mild enchilada sauce and cheddar jack cheese.
Servings: 4 servings
Cooked macaroni coated in creamy orange cheese sauce, topped with chopped green onions, inside a black slow cooker.
A close-up of a spoonful of cheesy pasta with ground meat and green peppers being lifted from a slow cooker.

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