Crockpot Cheesy Taco Chicken Pasta for Busy Weeknights

Some evenings call for something a little different from a plain chicken dinner, and this one has become a regular on those nights. It’s taco night and pasta night rolled into one dish, and the slow cooker does most of the work while everyone in the house is busy with their own thing.

Thank you for reading this post, don't forget to subscribe!

There’s a short bit of stovetop prep at the start, but after that it’s mostly hands-off. Stir in the pasta near the end, add the cheese, and dinner is ready.

Why You’ll Love This Recipe

Browning the ground chicken and stirring in the taco seasoning takes just a few minutes on the stove, then the crockpot takes over from there. It’s the kind of dinner you can set up early and forget about until it’s time to add the pasta.

The broth pulls flavor from tomato sauce, Rotel, and taco seasoning, so by the time the pasta shells go in, they’re absorbing all of that savory, slightly smoky flavor as they cook. Stirring in freshly shredded cheddar right at the end gives the whole dish a rich, melty finish. If you like taco-flavored chicken dinners, this one sits in the same comfort-food lane as my taco chicken with avocado corn salsa, just built around pasta instead of a bowl.

It’s also an easy one to stretch a grocery budget with, since it leans on simple pantry staples rather than anything specialty.

Ingredients

You’ll need ground chicken, diced onion, and minced garlic as the base, along with a packet of taco seasoning. Diced green bell pepper, chicken broth (or water), tomato sauce, and Rotel diced tomatoes and green chiles build the sauce, and frozen fire roasted corn adds a little sweetness and texture.

Medium pasta shells cook right in the slow cooker toward the end, so there’s no separate pot to boil. Freshly shredded cheddar cheese melts in at the very end, and chopped cilantro on top finishes things off.

Step-by-Step Instructions

Heat a large skillet over medium-high heat and cook the ground chicken with the onion and garlic until the chicken is cooked through and the onions have softened. Ground chicken tends to release less fat than beef, so there usually isn’t much grease to drain off, but check the pan just in case.

Stir the taco seasoning into the chicken mixture, then transfer everything into the crockpot.

Add the bell pepper, chicken broth, tomato sauce, Rotel, and frozen corn to the crockpot along with the chicken.

Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours.

During the last 30 minutes of cooking, stir in the uncooked pasta shells. Continue cooking for another 20 to 30 minutes, until the noodles are tender.

Add the shredded cheese and gently stir to combine. Cover and let it sit for 5 to 10 minutes so the cheese melts fully into the sauce.

Top with chopped cilantro just before serving.

What to Serve With It

A simple green salad with a light dressing balances out the richness of this dish nicely. Warm dinner rolls or a side of tortilla chips work well too, especially if there’s extra sauce anyone wants to scoop up.

Variations

Ground turkey works just as well as ground chicken here if that’s what you have on hand, and either one keeps this on the lighter side compared to a beef version. Stirring in a can of drained black beans or pinto beans adds extra heartiness without much extra effort. Shell pasta is easy to swap for macaroni, penne, rotini, or cavatappi, and spaghetti turns this into a taco spaghetti instead.

If you’d rather cook the pasta separately, reduce the broth or water in the slow cooker by about a cup, cook the pasta on the stovetop until al dente, and stir it in just before serving. For more heat, a pinch of cayenne or a handful of diced jalapeños does the trick, and Rotel comes in mild, original, and hot depending on how much spice your family likes.

For another easy Mexican-inspired chicken bowl, my high-protein chicken enchilada bowls is worth keeping in the same rotation.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally, and add a splash of broth or water if the sauce has thickened up too much in the fridge.

Frequently Asked Questions

Can I skip browning the chicken first?
Browning it beforehand helps season the meat evenly and keeps it from clumping together in the slow cooker, so it’s worth the extra few minutes on the stove.

Can I add the pasta at the beginning instead of near the end?
It’s best to wait until the last 30 minutes. Adding it earlier can leave the noodles overcooked and mushy by the time everything else is ready.

What if I don’t have Rotel?
A can of diced tomatoes with a small can of diced green chiles stirred in works as a substitute.

Can I freeze this dish?
Freezing isn’t ideal here since the pasta can turn soft once thawed. It’s best enjoyed within a few days in the fridge.

Can I make this without a slow cooker?
You can adapt it to the stovetop by simmering the chicken mixture in a large pot, then adding the pasta near the end and cooking until tender, similar to the slow cooker method.

Is this recipe very spicy?
As written, it has a mild warmth from the taco seasoning and Rotel. Choosing a milder Rotel variety keeps it kid-friendly, or a hotter one if your family likes more kick.

Warm Closing

This has turned into a dependable dinner for nights when we want something a little different from our usual chicken rotation. If you make it, I hope it becomes one of those easy go-to meals in your house too.

Some evenings call for something a little different from a plain chicken dinner, and this one has become a regular on those nights. It’s taco night and pasta night rolled into one dish, and the slow cooker does most of the work while everyone in the house is busy with their own thing.

There’s a short bit of stovetop prep at the start, but after that it’s mostly hands-off. Stir in the pasta near the end, add the cheese, and dinner is ready.

Why You’ll Love This Recipe

Browning the ground chicken and stirring in the taco seasoning takes just a few minutes on the stove, then the crockpot takes over from there. It’s the kind of dinner you can set up early and forget about until it’s time to add the pasta.

The broth pulls flavor from tomato sauce, Rotel, and taco seasoning, so by the time the pasta shells go in, they’re absorbing all of that savory, slightly smoky flavor as they cook. Stirring in freshly shredded cheddar right at the end gives the whole dish a rich, melty finish. If you like taco-flavored chicken dinners, this one sits in the same comfort-food lane as my taco chicken with avocado corn salsa, just built around pasta instead of a bowl.

It’s also an easy one to stretch a grocery budget with, since it leans on simple pantry staples rather than anything specialty.

Ingredients

You’ll need ground chicken, diced onion, and minced garlic as the base, along with a packet of taco seasoning. Diced green bell pepper, chicken broth (or water), tomato sauce, and Rotel diced tomatoes and green chiles build the sauce, and frozen fire roasted corn adds a little sweetness and texture.

Medium pasta shells cook right in the slow cooker toward the end, so there’s no separate pot to boil. Freshly shredded cheddar cheese melts in at the very end, and chopped cilantro on top finishes things off.

Step-by-Step Instructions

Heat a large skillet over medium-high heat and cook the ground chicken with the onion and garlic until the chicken is cooked through and the onions have softened. Ground chicken tends to release less fat than beef, so there usually isn’t much grease to drain off, but check the pan just in case.

Stir the taco seasoning into the chicken mixture, then transfer everything into the crockpot.

Add the bell pepper, chicken broth, tomato sauce, Rotel, and frozen corn to the crockpot along with the chicken.

Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours.

During the last 30 minutes of cooking, stir in the uncooked pasta shells. Continue cooking for another 20 to 30 minutes, until the noodles are tender.

Add the shredded cheese and gently stir to combine. Cover and let it sit for 5 to 10 minutes so the cheese melts fully into the sauce.

Top with chopped cilantro just before serving.

What to Serve With It

A simple green salad with a light dressing balances out the richness of this dish nicely. Warm dinner rolls or a side of tortilla chips work well too, especially if there’s extra sauce anyone wants to scoop up.

Variations

Ground turkey works just as well as ground chicken here if that’s what you have on hand, and either one keeps this on the lighter side compared to a beef version. Stirring in a can of drained black beans or pinto beans adds extra heartiness without much extra effort. Shell pasta is easy to swap for macaroni, penne, rotini, or cavatappi, and spaghetti turns this into a taco spaghetti instead.

If you’d rather cook the pasta separately, reduce the broth or water in the slow cooker by about a cup, cook the pasta on the stovetop until al dente, and stir it in just before serving. For more heat, a pinch of cayenne or a handful of diced jalapeños does the trick, and Rotel comes in mild, original, and hot depending on how much spice your family likes.

For another easy Mexican-inspired chicken bowl, my high-protein chicken enchilada bowls is worth keeping in the same rotation.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally, and add a splash of broth or water if the sauce has thickened up too much in the fridge.

Frequently Asked Questions

Can I skip browning the chicken first?
Browning it beforehand helps season the meat evenly and keeps it from clumping together in the slow cooker, so it’s worth the extra few minutes on the stove.

Can I add the pasta at the beginning instead of near the end?
It’s best to wait until the last 30 minutes. Adding it earlier can leave the noodles overcooked and mushy by the time everything else is ready.

What if I don’t have Rotel?
A can of diced tomatoes with a small can of diced green chiles stirred in works as a substitute.

Can I freeze this dish?
Freezing isn’t ideal here since the pasta can turn soft once thawed. It’s best enjoyed within a few days in the fridge.

Can I make this without a slow cooker?
You can adapt it to the stovetop by simmering the chicken mixture in a large pot, then adding the pasta near the end and cooking until tender, similar to the slow cooker method.

Is this recipe very spicy?
As written, it has a mild warmth from the taco seasoning and Rotel. Choosing a milder Rotel variety keeps it kid-friendly, or a hotter one if your family likes more kick.

Warm Closing

This has turned into a dependable dinner for nights when we want something a little different from our usual chicken rotation. If you make it, I hope it becomes one of those easy go-to meals in your house too.