Go Back
–+ servings
shell pasta dish with chicken, cheese and green onion on top, in slow cooker.
Print Recipe
4.93 from 14 votes

Slow Cooker Southwestern Cheesy Chicken Pasta

Chicken, veggies and pasta in a southwestern style sauce.
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Main Course
Cuisine: American
Keyword: southwestern pasta
Servings: 8
Calories: 628kcal
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: 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