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Crockpot Chicken Enchilada Pasta

Crockpot Chicken Enchilada Pasta

Crockpot Chicken Enchilada Pasta is your go-to comfort meal that combines convenience and flavor in one delicious dish. This hearty recipe features tender shredded chicken, zesty green chiles, and rotini pasta enveloped in a creamy enchilada sauce, making it an ideal option for busy weeknights or family gatherings. With minimal prep time and the slow cooker doing the heavy lifting, you’ll have a satisfying meal ready to serve without the hassle. Topped with melted cheese and fresh green onions, this dish not only pleases the palate but also offers versatility; you can easily customize it by adding your favorite veggies or spices. Perfect for meal prep, this recipe guarantees leftovers that taste just as delightful the next day.

  • Total Time: 4 hours 15 minutes
  • Yield: Serves 6

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken breasts
  • 28 oz red enchilada sauce
  • 16 oz dried rotini noodles
  • 4 oz fire-roasted green chiles
  • 8 oz sharp cheddar cheese

Instructions

  1. Place chicken in a slow cooker; season with chili powder, cumin, salt, pepper, and oregano.
  2. Layer green chiles and half of the green onions on top of the chicken; pour enchilada sauce over everything.
  3. Cover and cook on HIGH for 4 hours or LOW for 6–8 hours until chicken is tender.
  4. Cook rotini noodles according to package directions until al dente.
  5. Shred chicken in the slow cooker; stir in sour cream until creamy.
  6. Add cooked noodles to the slow cooker; mix well.
  7. Top with shredded cheese; cover and let melt for about 10 minutes before serving.
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 4 hours (HIGH)
  • Category: Main
  • Method: Slow cooking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 cup (250g)
  • Calories: 420
  • Sugar: 6g
  • Sodium: 980mg
  • Fat: 17g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 80mg

Keywords: You can substitute frozen chicken breasts but extend cooking time if necessary. Adjust spice levels by using hot enchilada sauce or fresh jalapeños. For added nutrition, consider mixing in bell peppers or zucchini.