Slow Cooker Chicken Enchilada Pasta Recipe
Everything is better in the slow cooker, especially our slow cooker chicken enchilada pasta recipe.
Serving6
Ingredients
- 14.5 ounces diced tomatoes, (1 can)
- 15 ounces canned corn, drained, (1 can)
- 15 ounces canned black beans, drained and rinsed, (1 can)
- 10 ounces mild enchilada sauce, (1 can)
- 4 ounces diced green chilies, (1 can)
- ¾ cup chicken broth, (or more, as needed)
- 2 cups cooked and shredded chicken, (rotisserie chicken works great or our shredded chicken recipe)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 2 Tablespoons chopped fresh cilantro, (plus more for topping, if desired)
- 4 ounces cream cheese, cut into small pieces
- 2 cups uncooked orzo pasta, (this is the kind I used)
- favorite enchilada toppings
Instructions
- Place all ingredients into the slow cooker EXCEPT for the orzo pasta.
- Cook on high heat for 3-4 hours or low heat for 6-8 hours - just until ingredients are warmed through and cream cheese is melted.
- Remove the lid, pour in the orzo pasta, and mix together all the ingredients until everything is completely incorporated.
- Put the lid back on and continue to cook on high for 15-30 minutes or until the pasta is cooked. Add more chicken broth as needed (adding a couple of Tablespoons at a time) to make sure that the pasta has enough liquid to cook thoroughly.
- When pasta is ready, mix everything together and scoop into bowls. Top with your favorite enchilada toppings (salsa, guacamole, fresh cilantro, sour cream, etc).
Notes
- Enchilada toppings are not included in nutritional information
Nutrition
Calories: 455 kcal · Carbohydrates: 68 g · Protein: 30 g · Fat: 7 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Cholesterol: 50 mg · Sodium: 1026 mg · Potassium: 758 mg · Fiber: 8 g · Sugar: 8 g · Vitamin A: 645 IU · Vitamin C: 12 mg · Calcium: 103 mg · Iron: 4 mg