Mexican Italian Pasta & Chicken (Crockpot)
The Best infusion of Mexican & Italian flavors.
Equipment
- 6 quart crockpot/slow cooker
- non-stick cooking spray
- measuring spoons
- chicken shredder
- spatula
- large pot
Ingredients
- 3-5 boneless, skinless chicken breasts
- 2 (10oz) cans mild red enchilada sauce
- 1 (4oz) can diced green chilies
- 1 (14oz) can kernel corn, drained
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 (8oz) block cream cheese, cut into cubes
- 1 (16oz) box uncooked penne pasta
- 1 (8oz) pkg italian blend shredded cheese
- 1 (8oz) pkg fiesta or mexican blend shredded cheese
- garnishes to serve: sour cream, green onions, cilantro, olives, or other taco toppings
Instructions
- Spray a 6 quart crockpot/slow cooker with non-stick cooking spray.
- To the prepared crockpot add 2 enchilada sauce, diced green chilies, corn. Season with chili powder, oregano, ground cumin, onion powder, garlic powder, salt & pepper. Stir well to combine.
- Take chicken and submerge into mixture in crockpot. Place cubes of cream cheese all over the chicken in crockpot.
- Place lid on and cook on low for 6-7 hours or on high for 3-4 hours until chicken is cooked through and tender.
- Remove cooked chicken and shred or chop chicken into bite size pieces. Place chicken back into crockpot.
- Cook pasta per directions on back of package, drain and add to cooked chicken in crockpot. Sprinkle in italian & the mexican cheese. Stir to combine. Serve up with favorite taco toppings.