Slow Cooker Enchilada Pasta

Nothing beats a good slow cooker recipe. This Slow Cooker Enchilada Pasta is so simple to make and full of flavor!

I love slow cooker recipes. The less work for me the better! This Slow Cooker Enchilada Pasta is so simple to make and taste amazing. 

If you love enchilada recipes as much as my family does make sure to check our recipe for Slow Cooker Enchilada Meatballs, Chicken Enchilada Casserole, or try this for Easy Beef Enchiladas.

Recipe Ingredient Notes:

• Chicken Breast: I use boneless and skinless chicken breast but you can also use boneless and skinless chicken thighs.
• Mild Enchilada Sauce
• Rotel: Rotel is canned diced tomatoes and green chilies.
• Taco Seasoning: You can use store-bought or try this recipe for homemade taco seasoning.
• Cream Cheese
• Shredded Cheddar Cheese: You can also use a Mexican blend cheese instead.
• Elbow Macaroni: You could use any pasta that you have n hand.

How to make Slow Cooker Enchilada Pasta:

Step one: Start by placing your chicken in the slow cooker. Then mix mild enchilada sauce, Rotel, and taco seasoning then pour over chicken.

Step two: Cook for 5-6 hours on low or 3-4 hours on high. Until chicken is cooked through and can be shredded easily.

Step three: Cook elbow macaroni according to the package directions. Drain and set aside.

Step four: Shred chicken and add in cream cheese and shredded cheese. Pour in cooked elbow macaroni. Mix until cream cheese and cheese is melted and pasta is coated.

When you are ready to serve you can top it with fresh diced cilantro.

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