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Creamy Crockpot Chicken Taco Pasta

A vibrant and flavorful one-pot meal, this Crockpot Chicken Taco Pasta combines tender shredded chicken, hearty beans and corn, zesty taco spices, and creamy cheese sauce, all cooked with pasta directly in your slow cooker for an easy weeknight dinner.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Base
  • 2 lbs Chicken breasts boneless, skinless
  • 4 cups Chicken broth low sodium
  • 10 oz Diced tomatoes with green chilies can, undrained (e.g., Rotel)
  • 15 oz Black beans can, rinsed and drained
  • 15 oz Whole kernel corn can, drained
  • 1.5 oz Taco seasoning packet, or 3 tbsp homemade blend
  • 1 tsp Ground cumin
  • 1 tsp Chili powder
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper or to taste
For the Creaminess & Pasta
  • 8 oz Cream cheese block, softened, cut into cubes
  • 16 oz Small pasta e.g., elbow macaroni, rotini, penne, uncooked
  • 2 cups Shredded cheese Mexican blend or cheddar/Monterey Jack

Equipment

  • 6-quart (or larger) Slow Cooker
  • Measuring Cups
  • Measuring Spoons
  • Shredding forks

Method
 

Combine Ingredients in Slow Cooker
  1. Place chicken breasts at the bottom of the slow cooker. Add chicken broth, undrained diced tomatoes with green chilies, rinsed black beans, drained corn, taco seasoning, cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Stir gently to combine everything around the chicken.
Slow Cook
  1. Cover the slow cooker and cook on HIGH for 3-4 hours, or on LOW for 6-8 hours, until the chicken is cooked through and easily shredded.
Shred Chicken
  1. Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board or shallow dish. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
Add Cream Cheese
  1. Stir in the cubed, softened cream cheese until it has fully melted and the sauce is creamy. This usually takes about 5-10 minutes, stirring occasionally.
Add Pasta
  1. Add the uncooked pasta to the slow cooker. Stir well to ensure the pasta is submerged in the liquid.
Cook Pasta
  1. Cover and continue to cook on HIGH for another 20-30 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking and ensure even cooking. If the sauce seems too thick during this stage, you can add a splash more chicken broth (1/4 to 1/2 cup) if needed.
Stir in Cheese
  1. Once the pasta is cooked, stir in 1.5 cups of the shredded cheese until melted and fully incorporated.
Serve & Garnish
  1. Serve hot, topped with the remaining 1/2 cup shredded cheese and your favorite taco pasta garnishes like fresh cilantro, a dollop of sour cream, or sliced avocado.

Notes

For a quicker cook time, you can cut the chicken breasts into 1-inch pieces before adding them to the slow cooker. The cooking time for the pasta can vary based on your slow cooker and the type of pasta. Check for doneness frequently. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. You may need to add a splash of milk or broth when reheating as the sauce can thicken.