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Crock Pot Cheesy Chicken Taco Pasta

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A comforting and creamy pasta dish combining cheesy goodness with zesty taco flavors, perfect for busy weeknights.

Ingredients

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  • 3 chicken breasts
  • 1 packet taco seasoning
  • 1 teaspoon garlic powder
  • 1 cup diced onion
  • 1 can cream of chicken soup
  • 1 can rotel tomatoes
  • 1 4-oz can green chilies
  • 4-oz cream cheese
  • 1 lb pasta
  • 1 cup pasta water
  • 8-oz Monterey Jack cheese

Instructions

  1. Place the chicken breasts in your crock pot. Season with salt and pepper to taste.
  2. Sprinkle taco seasoning and garlic powder over the chicken. Add the diced onion, cream of chicken soup, rotel tomatoes, and green chilies on top.
  3. Cover and cook on Low for 300-480 minutes or High for 120-240 minutes.
  4. Once cooked, remove the chicken and let it cool slightly. Shred or cut it into bite-sized pieces.
  5. Cube the cream cheese into 6-8 pieces and add it to the crock pot.
  6. Cook the pasta in liberally salted boiling water. Reserve 1 cup of the hot pasta water just before draining.
  7. Shred the Monterey Jack cheese, setting aside 1/4 cup for topping later.
  8. Stir the shredded cheese and hot pasta water into the crock pot. Mix well and adjust seasoning if needed.
  9. Add the cooked pasta and shredded chicken into the crock pot. Stir to combine.
  10. Top with the reserved shredded cheese.
  11. Garnish with chopped fresh cilantro if desired.

Notes

Substitute chicken breasts with thighs for more flavor. Use fresh garlic for a stronger taste or add jalapeños for extra spice.

Find it online: https://www.zaynkitchen.com/cheesy-chicken-taco-pasta-crock-pot/