Crockpot Chicken Taco Pasta

Update : May 3, 2026

why make this recipe

Crockpot Chicken Taco Pasta is a simple and flavorful dish that combines the best elements of tacos and pasta. It’s perfect for busy families or anyone wanting a delicious meal with minimal effort. With just a few ingredients and a slow cooker, you can create a comforting dish that everyone will love. Plus, it’s great for meal prep and is easily customizable, making it a versatile meal option.

how to make Crockpot Chicken Taco Pasta

This recipe is straightforward and perfect for beginners. You will start by adding chicken breasts and a variety of flavorful ingredients into a slow cooker. Allow it to cook until the chicken shreds easily. Then, you mix in some pasta and cheese to create a creamy and hearty meal.

Ingredients:

2 lbs boneless, skinless chicken breasts
1 cup chicken broth (low sodium)
1 oz taco seasoning mix (1 standard packet)
10 oz diced tomatoes with green chilies (undrained, like Rotel)
15 oz canned corn (drained)
15 oz canned black beans (rinsed and drained)
8 oz cream cheese (cubed, softened)
8 oz small pasta (e.g., elbow macaroni, penne, or rotini)
2 cups shredded cheddar or Mexican blend cheese
Fresh cilantro (chopped)
Sour cream or Greek yogurt
Sliced avocado
Sliced jalapeños (fresh or pickled)

Directions:

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, drained corn, and rinsed black beans. Stir gently to combine.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and easily shreds.
Carefully remove the chicken breasts 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 starts to melt.
Stir in the uncooked pasta, ensuring it’s mostly submerged. If it looks too thick, add an extra 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, stirring halfway through.
After the pasta is cooked, stir in the shredded cheese until melted. Let it sit for 5-10 minutes for the sauce to thicken.
Serve hot, garnished with fresh cilantro, sour cream, avocado, or jalapeños.

how to serve Crockpot Chicken Taco Pasta

Serve your Crockpot Chicken Taco Pasta hot right from the slow cooker. It’s great on its own but can be enhanced with toppings like fresh cilantro, sour cream, avocado, or jalapeños. You can serve it in bowls for an easy family meal or for a gathering with friends. Tacos or tortilla chips on the side are also great options.

how to store Crockpot Chicken Taco Pasta

To store any leftovers, place the pasta in an airtight container in the refrigerator. It can stay fresh for about 3-4 days. Make sure to let it cool completely before sealing the container. If you want to store it longer, you can freeze it. Just be aware that the pasta’s texture might change slightly after freezing.

tips to make Crockpot Chicken Taco Pasta

If you prefer a spicier dish, add some diced jalapeños into the slow cooker.
For a creamier texture, you can increase the amount of cream cheese or cheese.
Experiment with different types of small pasta based on your preference.
If you have leftover shredded chicken, you can use it in this recipe as a time-saver.

variation

You can easily customize this recipe by adding different vegetables like bell peppers or zucchini. You can also swap out black beans for pinto beans or chickpeas for a different flavor profile. For a healthier version, consider using whole grain pasta.

FAQs

Can I make this dish vegetarian?
Yes! You can skip the chicken and use beans or lentils as the protein source.

Can I use frozen chicken breasts?
Yes, just extend the cooking time a little longer, especially if you’re using the LOW setting.

What can I do with leftovers?
Leftovers can be stored in the refrigerator for 3-4 days. You can also reheat it in the microwave or add it to a baked casserole for a different meal.