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Crockpot Chicken Taco Pasta

A creamy and cheesy slow cooker taco pasta loaded with chicken, black beans, corn, and bold taco flavor for an easy family dinner.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-inspired
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 packet taco seasoning
  • 1 can Rotel diced tomatoes with green chilies 10 oz
  • 1 can black beans 15 oz, drained and rinsed
  • 1 cup frozen corn
  • 2 cups chicken broth
  • 8 oz cream cheese
  • 8 oz pasta uncooked
  • 1 cup shredded cheddar cheese
  • fresh cilantro chopped, optional garnish

Equipment

  • Crockpot or slow cooker
  • large pot
  • Mixing spoon

Method
 

  1. Place the chicken breasts in the bottom of the crockpot.
  2. Sprinkle taco seasoning evenly over the chicken.
  3. Add Rotel tomatoes, black beans, frozen corn, and chicken broth.
  4. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until the chicken is tender.
  5. Remove the chicken and shred with two forks.
  6. Return the shredded chicken to the crockpot.
  7. Add cream cheese and stir until melted into the sauce.
  8. Cook pasta separately according to package directions until al dente.
  9. Drain the pasta and add it to the crockpot mixture.
  10. Stir in shredded cheddar cheese until melted and creamy.
  11. Serve hot garnished with cilantro if desired.

Notes

Rotini, penne, or shells work well in this recipe. For extra spice, use hot Rotel or add diced jalapeños. Store leftovers in the refrigerator for up to 4 days and add extra broth or milk while reheating to loosen the sauce.