There’s something about pouring dinner into one pot, walking away, and returning hours later to creamy, garlic-perfumed goodness that just feels like a win especially on a Monday. This Crockpot Garlic Parmesan Chicken Pasta is the kind of cozy dish that fills your kitchen with rich, buttery aromas and fills your belly with smiles. Bonus? It’s nearly effortless.
Table of Contents
Why You’ll Love This Crockpot Garlic Parmesan Chicken Pasta
This recipe is all about comfort made simple. With just a few pantry staples and a handful of minutes, your slow cooker does the heavy lifting. You get ultra-creamy, cheesy chicken tossed with tender pasta and infused with that irresistible garlic parmesan flavor like restaurant takeout, but better and cheaper. Whether you’re feeding a crowd or meal-prepping for the week, this one’s a sure hit for potlucks, lazy Sundays, or hectic weeknights.
Ingredients You’ll Need
Core Ingredients
To make the magic happen, you’ll need:
- 2 to 3 boneless, skinless chicken breasts – juicy and lean
- 1 tablespoon taco seasoning – adds a little zip
- Salt and black pepper – season to taste
- 2 cans (10 oz each) red enchilada sauce – rich and tomatoey
- 1 can (10 oz) tomatoes with diced green chiles – brings a mild heat
- 12 oz corn tortillas, cut into wedges – adds heartiness and texture
- 2 cups shredded fiesta blend cheese, divided – creamy, melty goodness
Optional Add-Ins & Substitutions
Make it your own:
- Swap tortillas for gluten-free alternatives if needed.
- Stir in corn or black beans for added protein and fiber.
- Want a veggie boost? Add a handful of spinach or broccoli florets in the last 30 minutes.
- If you can’t find the exact enchilada sauce, try a homemade version or a medium-heat salsa verde for a tangy twist.
- Short on time? Rotisserie chicken works beautifully.
How to Make Crockpot Garlic Parmesan Chicken Pasta
Step-by-Step Instructions
- Prep your slow cooker: Spray the liner with nonstick spray for easy cleanup.
- Add chicken: Place the chicken breasts in the bottom of the cooker. Sprinkle with taco seasoning, salt, and pepper.
- Add sauces: Pour in the enchilada sauce and diced tomatoes with chiles.
- Cook low and slow: Cover and cook on low for 4–5 hours, or until the chicken shreds easily with a fork.
- Shred & stir: Shred the chicken directly in the slow cooker. Stir in half of the tortilla wedges and 1 cup of cheese.
- Top & melt: Press everything into an even layer, then top with the remaining tortilla wedges and cheese.
- Final cook: Cover again and cook for another 30 minutes until hot and bubbling.
Quick Tips for Best Results
- Shred while hot: It’s much easier and blends flavor better.
- Use block cheese if possible—melts smoother than pre-shredded.
- Want extra flavor? Use a medium-heat enchilada sauce.
- Add the tortillas in layers to keep texture balanced—this prevents everything from going mushy.
Make It Your Way – Variations & Dietary Options
- Low-Carb Option: Ditch the tortillas and use steamed zoodles or riced cauliflower stirred in at the end.
- Vegetarian Version: Replace chicken with canned chickpeas or sautéed mushrooms.
- Gluten-Free: Use certified gluten-free tortillas or layer in cooked gluten-free pasta.
Storage and Reheating Tips
- Fridge: Let it cool, then store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop or in the microwave with a splash of broth or milk to revive that creamy texture.
FAQs – Crockpot Garlic Parmesan Chicken Pasta
Can I use raw chicken in the crockpot?
Yes! That’s the beauty of it—just toss it in raw and let it cook low and slow. It gets incredibly tender and shreds like a dream.
Can I cook the pasta in the crockpot too?
I wouldn’t recommend it. Cooking pasta directly in the crockpot can make it mushy. For the best texture, cook the pasta separately and stir it in at the end.
What if I can’t find the Buffalo Wild Wings Garlic Parmesan sauce?
No worries! You can make a tasty alternative using mayo, grated parmesan, garlic, and Italian seasoning—whisk it all together for a quick homemade blend.
Final Thoughts
This Crockpot Garlic Parmesan Chicken Pasta brings everything we love about comfort food into one pot cheesy, creamy, and impossibly easy. It’s forgiving, flexible, and always a crowd-pleaser. Whether it’s a game day or a Tuesday, this is one of those meals that just hits the spot. Don’t forget to check out other reader favorites like Slow Cooker Bourbon Chicken with a sweet and savory glaze or this Hearty Slow Cooker Beef and Noodles for ultimate comfort food.
Hungry for more inspiration? Browse Pinterest boards brimming with slow cooker gems or dive into this Flavor-packed Crockpot Pepper Steak with tender beef strips.
Crockpot Garlic Parmesan Chicken Pasta Recipe Card
PrintCrockpot Garlic Parmesan Chicken Pasta – Creamy, Easy & Flavor-Packed
- Total Time: 5 hours 40 minutes
- Yield: 8 servings 1x
Description
Creamy, cheesy, and packed with flavor, this Crockpot Garlic Parmesan Chicken Pasta is the ultimate cozy dinner. Perfect for busy nights!
Ingredients
2 to 3 boneless, skinless chicken breasts
1 tablespoon taco seasoning
Salt and black pepper to taste
2 cans (10 oz each) red enchilada sauce
1 can (10 oz) tomatoes with diced green chiles, drained
12 oz corn tortillas, cut into 1-inch wedges
2 cups shredded fiesta blend cheese, divided
Instructions
1. Spray slow cooker liner with nonstick spray.
2. Place chicken in bottom of cooker, season with taco seasoning, salt, and pepper.
3. Pour enchilada sauce and tomatoes over chicken.
4. Cover and cook on low for 4–5 hours until chicken is very tender.
5. Shred chicken with two forks in the slow cooker.
6. Stir in half the tortilla wedges and 1 cup of cheese.
7. Press into even layer, top with remaining tortilla wedges and cheese.
8. Cover and cook an additional 30 minutes on low until hot and bubbling.
Notes
Shred chicken while hot directly in slow cooker.
Use medium-heat enchilada sauce for flavor balance.
Garnish with lettuce, tomato, olives, cilantro, or pickled jalapeños.
Optional add-ins: corn, black beans, or rotisserie chicken.
- Prep Time: 10 minutes
- Cook Time: 5 hours 30 minutes
- Category: Slow Cooker, Pasta, Chicken
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 274
- Sugar: 3g
- Sodium: 598mg
- Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 41mg