Slow Cooker Chicken Enchilada Pasta
Slow Cooker Chicken Enchilada Pasta
@shredhappens
5
This is one of those easy meals that feels indulgent but still fits how you want to eat. It’s creamy, cheesy, packed with flavor, and comes together with almost no effort. If you’ve been looking for a high protein comfort meal that actually satisfies, this is it.
Ingredients
3 chicken breasts
8 oz enchilada sauce
2 tbsp tomato paste
1/2 cup chicken broth
1 bell pepper, diced
1/2 large onion, diced
2–3 garlic cloves (or 1 tsp garlic powder)
1/2 block cream cheese (4 oz)
1–1.5 cups shredded cheese (Mexican blend or cheddar)
1 8-oz box Kaizen pasta, cooked for 3 minutes
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1 tsp cumin
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp oregano
1/2–1 tsp salt
1/2 tsp black pepper
Optional: pinch cayenne or chipotle powder
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Juice of 1/2 lime
2–3 tbsp sour cream, Greek yogurt
Cilantro, scallions, or jalapeño
Hot sauce
Directions
- Add the chicken, enchilada sauce, tomato paste, chicken broth, diced bell pepper, onion, garlic, and all spices to a slow cooker, then mix gently to combine.
Cook on low for 4–5 hours or high for about 3 hours, until the chicken is fully cooked and easy to shred.
Shred the chicken directly in the slow cooker using two forks until it’s fully pulled apart.
Add the half block of cream cheese and stir until completely melted and incorporated into the sauce.
Stir in the shredded cheese and let it melt.
Boil the Kaizen pasta (Lumache works great) for 3 minutes and gently fold everything together, adding a splash of broth if needed to loosen the sauce.
Plate it up, add your optional toppings, and enjoy!
