If you've been around Crazy Busy Mama for very long, you know I absolutely love recipes that make dinnertime easier. Life gets busy fast between school, sports, work, church, and everything else on the family calendar, so anytime I can let my slow cooker do the heavy lifting, I'm all in.
That's exactly why this Slow Cooker Enchilada Pasta has become one of my favorite weeknight dinners.
This Slow Cooker Enchilada Pasta combines everything we love about creamy enchiladas with the comfort of a hearty pasta dish. Tender shredded chicken, rich enchilada sauce, cream cheese, sweet Fiesta corn, taco seasoning, and pasta all come together in one crockpot for a dinner that's creamy, cheesy, and packed with Tex-Mex flavor.
The best part? The slow cooker does almost all of the work.
Ingredients for Slow Cooker Enchilada Pasta
How to make Slow Cooker Enchilada Pasta: ingredients you need!
Here's everything you'll need:
3 boneless, skinless chicken breasts
1 (28-ounce) jar enchilada sauce
1 (8-ounce) block cream cheese
1 (15-ounce) can Fiesta corn, undrained
1 packet taco seasoning
Tony pasta noodles (or your favorite pasta)
Up to 1 cup water, if needed
Optional toppings:
Shredded cheese
Sour cream
Fresh cilantro
Green onions
Diced avocado
Crispy tortilla strips
Slow Cooker Enchilada Pasta Video Tutorial
For those of you who would love a visual step-by-step tutorial here is one for you!
How to Make Slow Cooker Enchilada Pasta
How to make Slow Cooker Enchilada Pasta: a step-by-step guide
1. Add the Chicken
Place the chicken breasts in the bottom of your slow cooker.
2. Add the Sauce and Seasonings
Pour the enchilada sauce over the chicken. Add the cream cheese, undrained Fiesta corn, and taco seasoning.
3. Slow Cook
Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours, until the chicken is fully cooked and tender.
4. Shred the Chicken
Remove the chicken and shred it with two forks, or dice it into bite-sized pieces. Return the chicken to the slow cooker.
5. Stir Until Creamy
Stir everything together until the cream cheese is completely melted and the sauce is smooth and creamy.
6. Add the Pasta
About 30 minutes before serving, stir the uncooked pasta into the slow cooker.
If the sauce looks too thick or there isn't enough liquid to cover the pasta, add water a little at a time, up to 1 cup.
7. Finish Cooking
Cover and continue cooking for about 30 minutes, or until the pasta is tender. Stir occasionally so the noodles cook evenly and don't stick together.
8. Add Toppings & Serve
Spoon into bowls and top with shredded cheese, sour cream, cilantro, green onions, avocado, or crispy tortilla strips.
Serve warm and enjoy!
Slow Cooker Enchilada Pasta: SIDE IDEA
One reason I love this Slow Cooker Enchilada Pasta is because it's a complete meal in one pot.
Pair it with:
Garlic bread
Cornbread
Chips and salsa
A fresh green salad
Mexican rice
It also makes fantastic leftovers for lunch the next day because the flavors continue to develop overnight.
Crazy Busy Mama Tip
For the creamiest Slow Cooker Enchilada Pasta, cut the cream cheese into cubes before adding it to the slow cooker. It melts much faster and mixes into the sauce more evenly. Right before serving, set out bowls of shredded cheese, sour cream, avocado, cilantro, green onions, and tortilla strips so everyone can customize their own bowl.
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Mama, If you give this recipe a try and love it, I’d be thrilled if you could leave a comment and a 5-star rating below! Your feedback not only makes my day but also helps me understand what kinds of recipes you'd like to see more of.
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