This cheesy chicken enchilada pasta might just be your family’s new favorite crockpot dinner! You guys have loved my recent slow cooker dishes like root beer chili, BBQ beef ribs, swamp potatoes, taco meat, and chicken pot roast, and as it’s very much the weather for comfort food right now, I wanted to give you another option to add into your crockpot rotation.

You’ve got tender chicken slow-cooked in enchilada sauce, fire-roasted tomatoes, garlic, and green chiles until it’s fall-apart good. Then, right at the end, you stir in cream cheese and cheddar for a rich, velvety sauce, toss in pasta, and top the whole thing off with more cheese (because there’s no such thing as too much cheese). It’s creamy, hearty, and tastes like your favorite Tex-Mex casserole, but without any of the fuss.

Cooking pasta in the crockpot can be a little bit tricky, and it’s easy to end up with a gloopy, overcooked mess. After much experimentation, I’ve found that the best method is to cook the pasta separately and add it in towards the end of the cooking process, and that’s exactly what we’re doing here. Yes, it adds an extra step, but it’s worth it for the perfect texture and bite!

Ingredients

You’ll find your printable recipe card waiting for you at the bottom of this post! Do take a look through the next few sections though, for more info and guidance on making this recipe. I cover ingredients, more about the process including pics, and ideas for substitutions and variations.

Chicken – I use boneless, skinless chicken breasts here, but thighs will also work if you want extra juicy, flavorful meat.
Enchilada sauce – A red enchilada sauce keeps things classic, but green enchilada sauce would be a fun swap if you like that tangy kick.
Taco seasoning – Store-bought makes this super easy, but you can also use homemade if you have your own blend.
Scallions – They add a fresh bite and mild onion flavor that balances all the cheesy richness.
Garlic – Fresh minced garlic brings depth. You can add more if you’re a garlic fan.
Diced tomatoes – Fire-roasted tomatoes give smoky depth, but regular will work in a pinch.
Green chiles – Mild, tangy heat that makes this taste more Tex-Mex than just pasta.
Cream cheese – This is what makes the sauce extra creamy and luscious.
Cheddar cheese – Sharp cheddar gives that bold cheesy flavor, but you could mix in Monterey Jack or pepper jack, too.
Cavatappi pasta – I love cavatappi because the spiral shape grabs onto all that sauce, but penne or rotini would also work.
Toppings – Don’t skip these! Fresh scallions, cilantro, jalapeños, avocado, or even a dollop of sour cream take it over the top.

How To Make Crockpot Cheesy Chicken Enchilada Pasta

Add the chicken to your slow cooker, then pour in the enchilada sauce, taco seasoning, scallions, garlic, diced tomatoes, and green chiles. Give it all a quick stir to coat the chicken.

Cover and cook on low for 6 hours or high for 4 hours until the chicken is tender.
About 30 minutes before serving, take the chicken out and shred it.
Stir the cream cheese and 1 cup of the cheddar into the slow cooker until smooth and melty, then return the shredded chicken and let it all cook together for another 15 minutes.

Stir in your cooked pasta, top with the rest of the cheese, and let it get nice and gooey.
Finish with your favorite toppings—think extra scallions, cilantro, sour cream, or a squeeze of lime—and serve!

Recipe Notes & Tips

Shred chicken the easy way – Two forks always work, but if you want to make life even simpler, toss the cooked chicken in a stand mixer with the paddle attachment and it shreds in seconds.
Cook pasta separately – Boil the pasta just until al dente before stirring it in. That way it won’t soak up too much sauce or turn mushy in the slow cooker.
Add cheese in stages – Let the cream cheese melt and smooth out into the sauce before stirring in the shredded cheddar. This gives you the creamiest, dreamiest texture.
Make it your own – Lay out toppings like avocado, jalapeños, extra scallions, or a dollop of sour cream so everyone can customize their bowl.
Cleanup hack – Slow cooker liners are your best friend here since cheesy dishes like this one tend to stick.

Variations

Spicy Kick – Crank up the heat with extra diced jalapeños, a can of hot enchilada sauce, or a spoonful of chipotle peppers in adobo.
Veggie Boost – Mix in black beans, zucchini, or bell peppers along with the tomatoes and green chiles for extra color and flavor.
Baked Version – Want more of a casserole vibe? Transfer everything to a baking dish, top with cheese, and bake until golden and bubbly.
Southwest Style – Stir in black beans and finish with a layer of crushed tortilla chips on top for that crunchy Tex-Mex flair.
Family-Friendly – Keep it on the mild side with mild enchilada sauce and cheddar jack cheese so even picky eaters will dig in.

Substitutions

Chicken – Boneless chicken thighs work just as well, or save time with cooked rotisserie chicken stirred in at the end.
Pasta – No cavatappi? No problem. Penne, rotini, or shells hold the sauce beautifully.
Cheese – Swap in Monterey Jack, pepper jack, or even a Mexican blend if you want something a little different.
Enchilada Sauce – Homemade or green enchilada sauce both make great flavor twists.
Cream Cheese – For a tangier, lighter option, try sour cream or Greek yogurt instead.

Print Recipe

Crockpot Cheesy Chicken Enchilada Pasta

This Tex-Mex comfort food is pure weeknight magic! Juicy chicken simmers in enchilada sauce, fire-roasted tomatoes, and green chiles, then gets mixed with cream cheese, melty cheddar, and tender pasta. Toss it all together and pile on your favorite toppings for a cheesy, cozy, one-pot dinner the whole family will love.

Prep Time10

Cook Time4

Total Time4 10

Course: Main Course

Servings:

Ingredients

1 pound boneless skinless chicken breasts
1 can red enchilada sauce 10 ounce
1 envelope taco seasoning 1 ounce
1/2 cup chopped scallions
3 cloves garlic minced
1 can fire roasted diced tomatoes 14.5 ounce
1 can chopped green chiles 4 ounce
1 package softened cream cheese 8 ounces
2 cups shredded sharp cheddar cheese
8 ounces cavatappi pasta boiled and drained
Toppings like scallions & cilantro & jalapenos & avocado

Instructions

Add the chicken to your slow cooker, then pour in the enchilada sauce, taco seasoning, scallions, garlic, diced tomatoes, and green chiles. Give it all a quick stir to coat the chicken.
Cover and cook on low for 6 hours or high for 4 hours until the chicken is tender.
About 30 minutes before serving, take the chicken out and shred it.
Stir the cream cheese and 1 cup of the cheddar into the slow cooker until smooth and melty, then return the shredded chicken and let it all cook together for another 15 minutes.
Stir in your cooked pasta, top with the rest of the cheese, and let it get nice and gooey.
Finish with your favorite toppings—think extra scallions, cilantro, sour cream, or a squeeze of lime—and serve!

This super easy crockpot pasta is a real midweek favorite in our home, and I hope you love it just as much as we do! If you try it, I’d love to hear your thoughts in the comments below. It makes my day, and it also helps me to create and develop more dishes that you’ll love making!