Slow-Cooker Cheesy Chicken Enchilada Pasta

 

Slow Cooker Cheesy Chicken Enchilada Pasta

Preparation-20mins

Total-3hrs & 45mins

Servings-8

Ingredients

• 1can (10 oz) Old El Paso mild enchilada sauce
• 1package (0.85 oz) Old El Paso™ chicken taco seasoning mix
• 1package (20 oz) boneless skinless chicken thighs
• 1/2cup chopped onion
• 3cloves garlic, finely chopped
• 1can (14.5 oz) Muir Glen fire roasted diced tomatoes
• 1can (4.5 oz) Old El Paso chopped green chilies
• 1package (8 oz) cream cheese, cubed, softened
• 2cups shredded sharp Cheddar cheese (8 oz)
• (8oz) cavatappi pasta, cooked and drained as directed on package (about 3 cups)
• Chopped fresh cilantro leaves, if desired

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Steps

• 1)
  Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.
• 2)
  Add onion, garlic, tomatoes and green chilies to slow cooker; mix well. Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
• 3)
  Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.
• 4)
  Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta. Cover; cook on High heat setting 5 to 10 minutes or until heated through. Garnish with cilantro before serving.

Expert Tips

• Cavatappi pasta is available in the pasta aisle of the grocery store. For a similar substitute, try penne or rotini pasta, which also are great for soaking up that delicious enchilada-flavoured sauce.