This Slow Cooker Southwestern Cheesy Chicken is a change on pasta in a fun way! The pasta has great flavor and texture, you’ll want to make this on pasta night every week!
Make pasta night easy with this shell pasta dish or try my Cajun Chicken Fettuccine.
This Slow Cooker Southwestern Cheesy Chicken Pasta is a must save recipe. Just a few simple ingredients are thrown in the slow cooker in the morning, when ready to serve dinner, shred the chicken, and add cooked pasta, cheese, and sour cream.
How to make Southwestern Cheesy Chicken Pasta:
- Add Rotel, Mexicorn, olives, chili powder, oregano, cumin and salt and pepper to the slow cooker. Stir.
- Add chicken breasts to that mixture.
- After the slow cooker cooking time is up, cook a package of pasta on the stove top according to the package directions. Drain.
- Shred the chicken in the slow cooker with 2 forks.
- Add the drained pasta to the chicken and sauce.
- Stir in cheese and sour cream.
This is the pasta I used for the recipe. Though the makers of this imported pasta would cringe about my dump and go southwestern recipe I used their pasta with, I really loved the texture of it, it’s a little thicker than normal pasta so you really can sink your teeth into it. I bought this pasta at Fred Meyer (same as Kroger).
How can I make this less spicy?
- Use Mild Rotel if you can find it.
- If you can’t find mild Rotel, use 2 small jars of mild salsa.
How to serve this:
- Top with green onion and additional cheese if desired.
- Serve a green salad and dressing along with this.
More pasta recipes to try next:
- Slow Cooker Feta Tomato Pasta
- Slow Cooker Olive Garden Chicken Pasta
- Slow Cooker Cajun Chicken Fettuccine Alfredo
- Slow Cooker Chicken Parmesan Pasta
- Slow Cooker Beef Stroganoff
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Slow Cooker Southwestern Cheesy Chicken Pasta
Equipment Needed:
Ingredients:
- 20 oz. Ro-tel (2 cans)
- 11 oz. can Mexicorn (or a can of southwestern corn mix), drained
- 3.8 oz. can olives, drained
- 1 tsp. chili powder
- 1/2 tsp. oregano
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. cumin
- 2 lbs. boneless skin-less chicken breasts
- 2 cups shredded sharp cheddar cheese
- 16 oz. sour cream
- 1 lb. medium-sized shell pasta, cooked according to package directions, drained
For Serving
- Additional shredded cheese
- Sliced green onions
Instructions:
- Add the Rotel, Mexicorn, olives, chili powder, oregano, salt, pepper and cumin to a 6-quart slow cooker, stir. Add the chicken into this mixture.
- Cover and cook on LOW for 8 hours.
- Shred the chicken with 2 forks right in the slow cooker.
- Stir in the cheese and sour cream, then stir in the cooked and drained pasta.
- Serve each serving with a sprinkle of more cheese, and then a sprinkle of green onion.
- Enjoy!
How to Video:
Recipe Notes:
- Use Mild Rotel if you can find it.
- If you can’t find mild Rotel, use 2 small jars of mild salsa.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
The chicken was great but as a whole it was pretty watery and the noodles didn’t mix super well with the shredded chicken mixture so it’s kinda like I’m eating delicious chicken with plain-ish noodles. I’d probably just make this sans noodles and use the chicken for something else or eat it on its own.
I made this and it came out really wet with lots of juice. Wish there was a way to make it creamier. Maybe add corn starch at end of cooking? Or drain a lot of the juice before you add sour cream, cheese and noodles. I may drain it tomorrow and use the shredded chicken for enchiladas or tostadas because the chicken came out delicious
Did you add the noodles? They soak up the juices.
Did you drain your corn and olives before adding?
Yes.
Can the leftovers be put in the freezer?
Super easy and very good. I didnt get it in the crackpot in time. So i cooked in oven. Family loved it
How long did you bake it in the oven.. 375F
Delicious, but not for anyone trying to lose weight. I was wondering if anyone had tried anything to make it spicier. I definitely think it needs more kick.
Bob, why don’t you use the hot Rotel, and add cayenne pepper…that should help.
Looks good, I will definitely try this one out.
Rotel is a brand name like delmonte and it is frustrating when it is used in place of Mexican tomatoes. I have found some stores don’t carry the rotel brand so it would be much better to just say Mexican tomatoes.
https://www.ro-tel.com/products
Ok Karen.
Have you ever made it in an instant pot? If so, can you share the cooking times? Water needed? THX!
We made this for dinner tonight and it is. PHENOMENAL!!
Thanks for coming back and commenting how you liked it, great to hear.
Can I cook it for 4 hours on high?
Yes, should br fine.
Can this be made without the sour cream?? not a fan of creamy!!