Slow Cooker Chicken Enchilada Pasta

I’m pooped.

My husband and I spent the whole weekend Christmas shopping and it was a blitz from start to finish.

I managed to cook most of the day on Sunday but I felt like napping the whole day. I’m exhausted.

For my dinners this week, I made my meal prepping easy by cooking a crockpot dinner. This recipe is definitely going into the ‘save’ bin of recipes for weekly dinner rotations. It’s both simple and delicious.

The only downside to this recipe is you have to cook the pasta separately and then throw it in with the chicken in the end. I like my crockpot meals self-contained. The less dishes, the better, in my opinion.

Other than that, this is a fantastic recipe for busy people. Top it with sour cream, cheese and green onions for a great dinner.

Slow Cooker Chicken Enchilada Pasta

Servings: 6-8
Time: 4.5 hrs
Difficulty: Easy
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A cheesy, spicy chicken pasta made in the slow cooker.

Ingredients

1 lb. chicken breast

1 TBS. chili powder

1/2 TBS. chipotle chili powder

1 tsp. cumin

1/2 tsp. oregano

1 tsp. garlic powder

1 tsp. onion powder

1 (4 oz) contained diced green chiles

1 (28 oz) can red enchilada sauce

6 green onions, diced

1 lb. rotini noodles

8 oz. sharp cheddar cheese, shredded

1 cup sour cream

Directions

Add chicken to slow cooker. Season it with chili powders, cumin, oregano, salt and pepper.
Add enchilada sauce, green chiles, and half of the green onions to the slow cooker. Cover and cook on high for 4 hours.
Before cooking time is up, boil rotini pasta according to package instructions. Drain.
Stir in cooked rotini pasta into slow cooker and sour cream. Add cheese on top and remaining green onions. Return lid to slow cooker and keep covered for 10 minutes or until cheese is melted. Serve with extra sour cream and cheese.

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