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