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Crockpot chicken taco pasta

Deliciously Easy Crockpot Chicken Taco Pasta Everyone Loves

This Crockpot chicken taco pasta is a creamy, flavorsome dish perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Base
  • 2 pounds Boneless, Skinless Chicken Breasts Substitute with frozen chicken, adjusting cooking time as needed.
  • 4 cups Chicken Broth (low sodium) Use vegetable broth for a vegetarian option.
For the Flavor
  • 1 pack Taco Seasoning Mix A spicy version can be used for extra heat.
  • 1 can Diced Tomatoes with Green Chiles Ensure canned tomatoes are undrained for the best result.
  • 1 can Canned Corn Can substitute with frozen corn if desired.
  • 1 can Canned Black Beans Rinse to reduce sodium content.
For the Creamy Finish
  • 8 ounces Cream Cheese Sour cream can be a substitute, but adjust cooking time for melting.
  • 8 ounces Small Pasta (e.g. elbow macaroni, penne, or rotini) Smaller shapes work best to hold sauce.
  • 2 cups Shredded Cheddar or Mexican Blend Cheese Can be swapped for other cheese blends as desired.
For Toppings (Optional)
  • 1 bunch Fresh Cilantro Adds freshness and a pop of color.
  • 1 cup Sour Cream or Greek Yogurt Perfect for a dollop on top.
  • 1 medium Sliced Avocado Slice just before serving for freshness.
  • 1 medium Sliced Jalapeños Adjust amount to suit your heat preference.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Begin by placing your boneless, skinless chicken breasts at the bottom of the Crockpot. Pour in the low-sodium chicken broth, using enough to cover the chicken.
  2. Next, sprinkle the taco seasoning mix evenly over the chicken, then add the undrained diced tomatoes with green chiles, drained corn, and rinsed black beans. Stir gently to combine.
  3. Cover the Crockpot securely and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  4. Once the cooking time is complete, carefully remove the chicken from the Crockpot and shred it using two forks. Return the shredded chicken back to the pot.
  5. Now, stir in the cream cheese until it melts completely into the mixture.
  6. Add your chosen small pasta to the Crockpot, ensuring it is fully submerged in the sauce. Cover again and cook on HIGH for an additional 20-30 minutes.
  7. After the pasta is fully cooked, incorporate the shredded cheddar or Mexican blend cheese, stirring until it melts and the dish thickens slightly.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 700mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 1000IUVitamin C: 15mgCalcium: 300mgIron: 4mg

Notes

This dish is perfect for meal prep; make a big batch on Sunday and enjoy throughout the week with easy reheating.

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