Slow Cooker Chicken Enchilada Pasta Bake
A comforting and cheesy pasta bake made with tender chicken, zesty enchilada sauce, and a variety of vegetables, all cooked to perfection in a slow cooker.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 oz penne or rotini pasta
- 2 cups enchilada sauce
- 1 cup Cheddar cheese, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 1 bell pepper, diced
- 1 medium zucchini, diced
- 2 cups fresh spinach
- Salt and pepper to taste
- 1 tsp cumin
Instructions
- Prepare the chicken by placing it at the bottom of the slow cooker and seasoning it with salt, pepper, and cumin.
- Coat the chicken with enchilada sauce to infuse the flavors.
- Add pasta, black beans, corn, bell pepper, zucchini, and any additional vegetables, stirring gently.
- Slow cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender.
- Shred the chicken once cooked and return it to the slow cooker, mixing it with the pasta and sauce.
- Add cheese on top and cover for an additional 15-30 minutes until melted.
- Serve and garnish with cilantro, avocado, or sour cream if desired.
Notes
Feel free to customize with your favorite vegetables or use rotisserie chicken for a quicker option.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 730mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 75mg