Go Back
–+ servings
Crockpot chicken taco pasta

Crockpot Chicken Taco Pasta: Your Ultimate Comfort Dish

This Crockpot Chicken Taco Pasta is a delicious and easy weeknight dinner that combines bold taco flavors in a creamy pasta dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Additional Cooking Time 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pounds Boneless, Skinless Chicken Breasts Can use frozen chicken—adjust cooking time by 1-2 hours.
  • 2 cups Chicken Broth (Low Sodium) Substitute with vegetable broth for a vegetarian version.
  • 1 packet Taco Seasoning Mix Optionally use a spicy alternative.
  • 1 can Diced Tomatoes with Green Chilies (undrained) Brands like Rotel work wonderfully.
  • 1 can Canned Corn Substitute with fresh corn during summer.
  • 1 can Canned Black Beans Rinse and drain before adding.
  • 8 oz Cream Cheese (softened) For a lower-fat option, mix in sour cream.
  • 2 cups Small Pasta (elbow macaroni, penne, or rotini) Small shapes ensure even cooking.
  • 2 cups Shredded Cheddar or Mexican Blend Cheese Can mix cheeses or use dairy-free alternatives.
Optional Toppings
  • 1 bunch Fresh Cilantro Enhances presentation and flavor.
  • 1 cup Sour Cream or Greek Yogurt For drizzling.
  • 1 medium Sliced Avocado Use as a garnish.
  • 1 to taste Jalapeños For those who enjoy an extra heat boost.

Equipment

  • Slow cooker

Method
 

Preparation Steps
  1. Layer ingredients by placing the boneless, skinless chicken breasts at the bottom of the slow cooker. Pour in chicken broth and sprinkle taco seasoning over the top. Add diced tomatoes, corn, and rinsed black beans, stirring gently.
  2. Cover the slow cooker and set to LOW for 6-8 hours or HIGH for 3-4 hours, allowing flavors to meld and chicken to become tender.
  3. Once the cooking time is up, remove chicken breasts and shred with two forks before returning to the pot, stirring gently.
  4. Stir in softened cream cheese until melted and mixed through. Add uncooked small pasta, ensuring it is submerged in the sauce.
  5. Increase heat to HIGH and cook for an additional 20-30 minutes, stirring occasionally until pasta is tender.
  6. Stir in shredded cheese until melted. Let dish sit for a few minutes before serving with your favorite toppings.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 40gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 20mgIron: 15mg

Notes

Leftover pasta can be stored in an airtight container for 3-4 days in the fridge. Add chicken broth when reheating for creaminess. Can be made ahead and frozen.

Tried this recipe?

Let us know how it was!