Slow Cooker Cheesy Chicken Enchilada Pasta

Prep Time:10

Cook Time:4

Total Time:4 10

Step 1: Add the chicken to the slow cooker - Place the boneless skinless chicken breasts directly into the bottom of your slow cooker. Spread them out slightly so they cook evenly.
Step 2: Add the sauce ingredients - Pour the enchilada sauce over the chicken, then sprinkle in the taco seasoning. Add the chopped scallions, minced garlic, fire roasted diced tomatoes, and green chiles.
Step 3: Stir and cook - Give everything a gentle stir just to combine the ingredients. Cover and cook on low for 6 hours or on high for 4 hours until the chicken is fully cooked and tender.
Step 4: Shred the chicken - About 30 minutes before serving, carefully remove the chicken from the slow cooker. Shred it using two forks until it is nice and tender.
Step 5: Add the cheeses - Add the softened cream cheese and 1 cup of the shredded cheddar cheese to the slow cooker. Stir until the cheeses are melted and the sauce is smooth and creamy.
Step 6: Return the chicken - Add the shredded chicken back into the slow cooker. Cover and let it cook for another 15 minutes so everything warms through.
Step 7: Add the pasta - Stir the cooked and drained cavatappi pasta into the slow cooker until fully coated in the cheesy sauce.
Step 8: Finish and serve - Sprinkle the remaining cup of shredded cheddar cheese over the top. Garnish with your favorite toppings and serve warm.

Chicken thighs: Boneless chicken thighs can be used for a richer flavor and extra tenderness.
Rotisserie chicken: Use cooked shredded chicken and stir it in during the final steps to save time.
Different pasta shapes: Penne, rotini, or shells work well if cavatappi is unavailable.
Different cheeses: Monterey Jack, pepper jack, or a Mexican cheese blend can be used instead of cheddar.
Green enchilada sauce: Swap the red enchilada sauce for green for a fresh flavor twist.

Spicy version: Add extra jalapenos or use hot enchilada sauce for more heat.
Vegetable packed: Stir in black beans, bell peppers, or zucchini for added texture and nutrition.
Baked finish: Transfer to a baking dish, top with cheese, and bake until bubbly for a casserole style dish.
Southwest inspired: Add black beans and top with crushed tortilla chips for extra crunch.
Kid friendly: Use mild enchilada sauce and a cheddar jack blend for a gentler flavor.

Easy shredding: Use two forks or a stand mixer with the paddle attachment to shred chicken quickly.
Cook pasta separately: Boil pasta just until al dente so it does not get mushy in the sauce.
Soften the cream cheese: Let it come to room temperature so it melts smoothly into the sauce.
Stir gently: This helps keep the pasta intact and evenly coated.
Use slow cooker liners: Makes cleanup much easier when working with cheesy sauces.

With a simple salad: A crisp green salad balances the richness of the pasta.
With garlic bread: Perfect for scooping up extra sauce.
With roasted vegetables: Adds color and nutrition to the meal.
With tortilla chips: Great for crunch and scooping.

Refrigerator storage: Store leftovers in an airtight container for up to 4 days.
Reheating: Warm gently on the stovetop or microwave with a splash of milk.
Make ahead: Prepare the chicken mixture ahead and add pasta just before serving.
Freezing: Freeze the chicken and sauce without pasta for best texture.

Servings: servings