If you're looking for a delicious and easy dinner recipe that your whole family will love, look no further than Slow Cooker Mexican Chicken Pasta. This creamy and flavorful dish combines tender chicken, zesty Mexican spices, and rich pasta for a meal that will leave everyone satisfied. Plus, the best part is that it's all made in one pot!
To make this mouthwatering Slow Cooker Mexican Chicken Pasta, you'll need the following ingredients:
Start by seasoning boneless, skinless chicken breasts with cumin, chili powder, and garlic powder. Place them in the slow cooker and cover with salsa verde for an extra kick of flavor.
Once the chicken is cooked through, shred it with two forks and return it to the slow cooker. Add uncooked pasta of your choice - we recommend using penne or rotini for the best texture.
To make this dish extra creamy, stir in a generous amount of shredded Monterey Jack cheese. This will give the pasta a gooey, melty finish that everyone will love.
Feel free to customize this recipe with your favorite toppings, such as diced tomatoes, chopped green onions, or sliced black olives. Don't forget to garnish with fresh cilantro for an authentic Mexican flavor.
1. Season chicken and place in slow cooker.
2. Cover with salsa verde and cook on low for 4-6 hours.
3. Shred chicken and return to slow cooker.
4. Add uncooked pasta and stir to combine.
5. Cook on low for an additional 30 minutes, or until pasta is tender.
6. Stir in shredded cheese until melted and gooey.
7. Serve hot, garnished with your favorite toppings.
With its creamy texture and bold flavors, Slow Cooker Mexican Chicken Pasta is sure to become a family favorite. This easy recipe is perfect for busy weeknights when you want a satisfying meal without all the hassle. Give it a try and watch as your family comes back for seconds!
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