why make this recipe
Crockpot Chicken Taco Pasta is a perfect meal for busy families or anyone looking for a simple, comforting dish. This recipe combines tender chicken, zesty taco flavors, creamy cheese, and pasta, all cooked in one pot. It’s not only easy to prepare but also a crowd-pleaser, making it a great choice for dinner gatherings or a cozy meal at home. You can customize the toppings based on your preferences, making it a versatile dish for all ages.
how to make Crockpot Chicken Taco Pasta
Making Crockpot Chicken Taco Pasta is as easy as a few simple steps. Just toss your ingredients into the slow cooker, let it do the work, and enjoy a delicious meal with minimal effort!
Ingredients :
- 2 lbs boneless, skinless chicken breasts
- 1 cup chicken broth (low sodium)
- 1 oz taco seasoning mix (1 standard packet)
- 10 oz diced tomatoes with green chilies (undrained, like Rotel)
- 15 oz canned corn (drained)
- 15 oz canned black beans (rinsed and drained)
- 8 oz cream cheese (cubed, softened)
- 8 oz small pasta (e.g., elbow macaroni, penne, or rotini)
- 2 cups shredded cheddar or Mexican blend cheese
- Fresh cilantro (chopped)
- Sour cream or Greek yogurt
- Sliced avocado
- Sliced jalapeños (fresh or pickled)
Directions :
- Place the chicken breasts at the bottom of a 6-quart or larger slow cooker.
- Pour in the chicken broth, taco seasoning, undrained diced tomatoes, drained corn, and rinsed black beans. Stir gently to combine.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and easily shreds.
- Carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
- Add the cubed cream cheese to the mixture and stir until it starts to melt.
- Stir in the uncooked pasta, ensuring it’s mostly submerged. If it looks too thick, add an extra 1/4 to 1/2 cup of chicken broth or water.
- Cover and cook on HIGH for another 20-30 minutes, or until the pasta is tender, stirring halfway through.
- After the pasta is cooked, stir in the shredded cheese until melted. Let it sit for 5-10 minutes for the sauce to thicken.
- Serve hot, garnished with fresh cilantro, sour cream, avocado, or jalapeños.
how to serve Crockpot Chicken Taco Pasta
This dish is great served hot straight from the slow cooker. You can offer a variety of toppings like fresh cilantro, sour cream, sliced avocado, and jalapeños on the side so everyone can customize their bowl. It pairs well with a simple side salad or tortilla chips for a complete meal.
how to store Crockpot Chicken Taco Pasta
If you have leftovers, store them in an airtight container in the refrigerator. This dish can be kept for 3-4 days. When ready to eat, simply reheat in the microwave or on the stovetop, adding a splash of chicken broth if it seems too thick.
tips to make Crockpot Chicken Taco Pasta
- For more flavor, you can add some diced onion or bell peppers when you place the ingredients in the slow cooker.
- Adjust the spice level by using mild or spicy taco seasoning based on your preference.
- If you’re short on time, you can shred the chicken and mix in the cream cheese the night before and refrigerate it until you are ready to cook.
variation
You can swap out the chicken for ground turkey or shredded beef for a different twist. You can also replace the small pasta with gluten-free pasta or omit it altogether for a lower-carb option.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts. Just make sure to increase the cooking time by 1-2 hours on LOW.
Can I make this dish ahead of time?
Yes, you can prepare the ingredients the night before and store them in the refrigerator. In the morning, just combine everything in the slow cooker and cook as directed.
What can I serve with Crockpot Chicken Taco Pasta?
It goes well with a side salad, tortilla chips, or garlic bread. You could also serve it with rice for a heartier meal.
Crockpot Chicken Taco Pasta
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A simple, comforting meal featuring tender chicken, zesty taco flavors, creamy cheese, and pasta, all cooked in one pot.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup chicken broth (low sodium)
- 1 oz taco seasoning mix (1 standard packet)
- 10 oz diced tomatoes with green chilies (undrained)
- 15 oz canned corn (drained)
- 15 oz canned black beans (rinsed and drained)
- 8 oz cream cheese (cubed, softened)
- 8 oz small pasta (e.g., elbow macaroni, penne, or rotini)
- 2 cups shredded cheddar or Mexican blend cheese
- Fresh cilantro (chopped)
- Sour cream or Greek yogurt
- Sliced avocado
- Sliced jalapeños (fresh or pickled)
Instructions
- Place the chicken breasts at the bottom of a 6-quart or larger slow cooker.
- Pour in the chicken broth, taco seasoning, undrained diced tomatoes, drained corn, and rinsed black beans. Stir gently to combine.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and easily shreds.
- Carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
- Add the cubed cream cheese to the mixture and stir until it starts to melt.
- Stir in the uncooked pasta, ensuring it’s mostly submerged. If it looks too thick, add an extra 1/4 to 1/2 cup of chicken broth or water.
- Cover and cook on HIGH for another 20-30 minutes, or until the pasta is tender, stirring halfway through.
- After the pasta is cooked, stir in the shredded cheese until melted. Let it sit for 5-10 minutes for the sauce to thicken.
- Serve hot, garnished with fresh cilantro, sour cream, avocado, or jalapeños.
Notes
For more flavor, consider adding diced onion or bell peppers. Adjust the spice level based on taco seasoning.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Crockpot, Chicken, Taco, Pasta, Slow Cooker, Comfort Food
