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Crockpot Chicken Taco Pasta

Crockpot Chicken Taco Pasta is a Tex-Mex weeknight meal where slow-cooked taco-seasoned chicken gets stirred with melted cream cheese for a creamy sauce and then tossed with penne.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken taco pasta base
  • 1.5 lb boneless skinless chicken breasts
  • 1 can (10 oz) Rotel diced tomatoes with green chilies
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup chicken broth
  • 1 packet (1 oz) taco seasoning
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 8 oz cream cheese cubed
Pasta and toppings
  • 12 oz penne pasta cooked separately
  • 1.5 cup shredded Mexican cheese blend
  • 1 sour cream fresh
  • 1 fresh cilantro
  • 1 sliced jalapeños

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the taco chicken
  1. Place the chicken breasts in the slow cooker.
  2. Add the Rotel tomatoes, black beans, chicken broth, taco seasoning, cumin, and garlic powder.
  3. Place the cream cheese cubes on top.
  4. Cook on low for 5-6 hours or high for 2.5-3 hours until the chicken is tender; leave the lid on and watch for gentle simmering around the edges.
Shred and make it creamy
  1. Remove the chicken and shred with two forks while keeping the sauce in the slow cooker.
  2. Stir the cream cheese into the sauce until fully melted and smooth, scraping any unmelted bits from the sides.
Toss with pasta and melt cheese
  1. Return the shredded chicken and add the cooked penne pasta, tossing to coat until the pasta looks evenly sauced.
  2. Sprinkle the Mexican cheese blend over the top and stir until melted, with a glossy, creamy finish.
Serve
  1. Serve topped with sour cream, fresh cilantro, and sliced jalapeños for bright, spicy contrast.

Notes

Pro tip: cube and place the cream cheese on top so it melts evenly during the slow-cook. Refrigerate leftovers in an airtight container for up to 4 days; reheat until hot. Freezing is not recommended due to cream-cheese texture changes. For a gluten-free swap, use gluten-free penne and keep the rest the same.