Slow-Cooker Cheesy Chicken Enchilada Pasta – Recipe Review – Betty Crocker

I got an email from Betty Crocker with some yummy chicken recipes inside, and I found this Slow-Cooker Cheesy Chicken Enchilada Pasta while I was browsing through. I decided it would make a great dinner to treat Todd to. I started cooking a little before he got home, so by the time he did, the house smelled delicious!

I served our pasta with a caesar salad and some garlic bread.


Cooking it reminded me a little of making a Hamburger Helper dish, though it did not get the same thickness as I thought it would. It was just as easy to put together though, and other than the 3.5 hours of cooking time, took no time to throw together.

Serves: 6 – 8

Time: About 4 hours – 3.5 of Them Cooking in the Crock Pot

Ingredients:
     – 1 19-oz can of Old El Paso Mild Enchilada Sauce
     – 1 0.85-oz package of Old El Paso Chicken Taco Seasoning Mix
     – 20 oz Package of Boneless Skinless Chicken Thighs
     – 3 Cloves of Finely Chopped Garlic – I cheated and use the one in the jar!
     – 1 14.5-oz can of Muir Glen Organic Diced Tomatoes
     – 1 10-oz can of Old El Paso Chopped Green Chiles
     – 1 package of Cream Cheese, Cubed and Softened
     – 2 Cups of Shredded Sharp Cheddar Cheese
     – 2 Cups (half of a 16 oz Box) of Cooked Rotini Noodle from Barilla
     – Optional, Sour Cream for Topping
     – Slow-Cooker Cheesy Chicken Enchilada Pasta, Free Recipe from Betty Crocker

You’ll Also Need:
     – A 5-Quart Crock Pot – I have a 5-Quart Hamilton Beach in Black and love it
     – Spoon for Stirring 
     – Can Opener
     – 2 Forks for Shredding Chicken
     – Pot for Cooking Pasta In
     – Teaspoon for Diced Garlic

Ingredient Notes:
     Enchilada Sauce: There are different levels of hotness, so make sure you get the one that’s good for you. I stuck with the mild.
     Chicken: I used the chicken thighs are suggested in the pattern so I could try it closer to how it was first crafted, but I will say that thighs are kind of greasy – I’d use chicken breasts next time.
     Tomatoes: Recipe calls for fire roasted diced tomatoes, but because I don’t like hot things, I stuck with some simple, regular diced tomatoes.
     Green Chiles: I haven’t never used these before. These also come in different levels of hotness – I used the mild ones. Even so, they smelled on the hotter side when I dumped them into the crock pot, so I pulled about half of it back out. I would omit these next time.
     Pasta: Original recipe calls for Cavatappi pasta. I went with the Rotini that I had on hand. Any type will work! 

Recipe also calls for onions, but since Todd does not like onions, I did not use them in this recipe.

Recipe Notes:
     I cooked my chicken for 3.5 hours on low, only peeking once! It smelled very good! And I did the remaining two cooking rounds at 10 minutes each.

This was my first time shredding the chicken. I won’t say that it was hard, but it was a little challenging for me. Todd was making fun of me for taking so long, but I was taking it slow, and made sure to skim the fat from the chicken.

I will admit that I was bad with the cream cheese, and did not soften my cream cheese. I thought it would all kind of just melt away in the pot, but it didn’t. I realized while eating that some did not get mixed it with the rest. Next time, I will have to remember to set my cream cheese out.


Original recipe states that it serves 8. Todd and I ate this pasta dish for dinner two nights, and I had two servings for the following days lunches, making only 6 serving. All depends on how much you serve. 


For the recipe, visit Betty Crocker’s Slow-Cooker Cheesy Chicken Enchilada Pasta.

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