Description
This easy crockpot chicken taco pasta recipe delivers a flavorful, comforting meal with minimal effort. Simply combine ingredients, let the slow cooker work its magic, then add pasta and cheese for a complete family-friendly dinner.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup low sodium chicken broth
- 1 oz taco seasoning mix
- 10 oz undrained diced tomatoes with green chilies
- 15 oz drained canned corn
- 15 oz rinsed and drained canned black beans
- 8 oz cubed, softened cream cheese
- 8 oz small pasta (elbow macaroni, penne, or rotini)
- 2 cups shredded cheddar or Mexican blend cheese
- Fresh chopped cilantro
- Sour cream or Greek yogurt
- Sliced avocado
- Sliced jalapeños
Instructions
- Step 1: Place the chicken breasts at the bottom of a 6-quart or larger slow cooker. Pour in the chicken broth, taco seasoning, undrained diced tomatoes with green chilies, drained corn, and rinsed black beans. Stir gently to combine everything around the chicken.
- Step 2: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and easily shreds.
- Step 3: Carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker. Add the cubed cream cheese to the mixture and stir until it begins to melt and combine.
- Step 4: Stir in the uncooked pasta. Ensure the pasta is mostly submerged in the liquid. If the mixture seems too thick or dry, you can add an additional 1/4 to 1/2 cup of chicken broth or water. Cover and cook on HIGH for another 20-30 minutes, or until the pasta is tender to your liking, stirring once halfway through.
- Step 5: Once the pasta is cooked, stir in the shredded cheddar or Mexican blend cheese until melted and smooth. Let it sit for 5-10 minutes off the heat for the sauce to thicken slightly. Serve hot, garnished with your favorite optional toppings like fresh cilantro, sour cream, avocado, or jalapeños.
Notes
For a spicier kick, use a hot taco seasoning mix or add a pinch of cayenne pepper. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Add a splash of chicken broth or water when reheating to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 1250 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 34 g
- Cholesterol: 115 mg