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.
To store leftovers, transfer any remaining pasta into an airtight container once it has cooled to room temperature. Refrigerate the leftovers for 3-4 days, ensuring to reheat thoroughly before serving.