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Slow Cooker Southwestern Cheesy Chicken Pasta
Chicken, veggies and pasta in a southwestern style sauce.
Prep Time
10
mins
Cook Time
8
hrs
Total Time
8
hrs
10
mins
Course:
Main Course
Cuisine:
American
Keyword:
southwestern pasta
Servings:
8
Calories:
628
kcal
Author:
Sarah Olson
Equipment
Slow Cooker- 6 quart or larger
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
US Customary
-
Metric
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!
Video
Notes
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.
Nutrition
Calories:
628
kcal
|
Carbohydrates:
55
g
|
Protein:
41
g
|
Fat:
26
g
|
Saturated Fat:
13
g
|
Cholesterol:
131
mg
|
Sodium:
808
mg
|
Potassium:
877
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
1020
IU
|
Vitamin C:
11.6
mg
|
Calcium:
323
mg
|
Iron:
2.7
mg