Slow Cooker Southwestern Cheesy Chicken Pasta
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Slow Cooker Southwestern Cheesy Chicken Pasta

Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 628kcal
Author: Sarah Olson


  • 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
  • ½ tsp. oregano
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. cumin
  • 2 lbs. boneless skin-less chicken breasts
  • 2 cups shredded sharp cheddar cheese
  • 16 oz. sour cream
  • 1 pound medium-sized shell pasta, cooked according to package directions, drained

For Serving

  • Additional shredded cheese
  • Sliced green onions

Slow Cooker Size:

  • 6 quart or larger


  • 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!



Nutritional values are approximate, please use your own calculations if you require a special diet. The values below are for 1/8 of the recipe.


Calories: 628kcal | Carbohydrates: 55g | Protein: 41g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 131mg | Sodium: 808mg | Potassium: 877mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1020IU | Vitamin C: 11.6mg | Calcium: 323mg | Iron: 2.7mg