Description
A healthy and easy slow cooker chicken enchilada pasta recipe packed with flavor.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup diced onion
- 1 bell pepper, diced
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 can enchilada sauce
- 8 oz whole wheat pasta
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 cup shredded cheese
Instructions
- Place chicken breasts in the slow cooker.
- Add onion, bell pepper, black beans, corn, diced tomatoes, enchilada sauce, and spices.
- Cook on low for 6 hours or high for 3 hours.
- Shred the chicken with two forks.
- Add pasta and cook for another 30 minutes.
- Stir in cheese before serving.
Notes
- Use any type of pasta you prefer.
- Add more spices if you like it spicy.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican