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Crockpot Chicken Taco Pasta

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A simple and flavorful dish combining the best of tacos and pasta, made effortlessly in a slow cooker.

Ingredients

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  • 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)
  • 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)

Instructions

  1. Place the chicken breasts at the bottom of a 6-quart or larger slow cooker.
  2. Pour in the chicken broth, taco seasoning, undrained diced tomatoes, drained corn, and rinsed black beans. Stir gently to combine.
  3. 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.
  4. Carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
  5. Add the cubed cream cheese to the mixture and stir until it starts to melt.
  6. 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.
  7. Cover and cook on HIGH for another 20-30 minutes, or until the pasta is tender, stirring halfway through.
  8. After the pasta is cooked, stir in the shredded cheese until melted. Let it sit for 5-10 minutes for the sauce to thicken.
  9. Serve hot, garnished with fresh cilantro, sour cream, avocado, or jalapeños.

Notes

Customize with different vegetables or beans, and experiment with pasta types. Great for meal prep.

Nutrition

Keywords: crockpot, chicken, taco, pasta, slow cooker, family meal, comfort food

Find it online: https://yourfavoriterecipes.com/crockpot-chicken-taco-pasta/