Crockpot Cheesy Taco Chicken Pasta
A hearty slow cooker dinner with seasoned ground chicken, tender pasta, and melted cheddar cheese.
Equipment
- Large skillet
- Slow cooker / crockpot
Ingredients
- 1 lb ground chicken
- 1 onion diced
- 4 cloves garlic minced
- 1 oz packet taco seasoning
- 1/2 green bell pepper diced
- 2.5 cups chicken broth or water
- 15 oz can tomato sauce
- 10 oz Rotel diced tomatoes and green chiles undrained
- 1 cup frozen fire roasted corn
- 8 oz medium pasta shells
- 1.5 cups shredded cheddar cheese freshly shredded
- chopped cilantro for topping
Instructions
- Heat a large skillet over medium-high heat. Cook the ground chicken, onions, and garlic until the chicken is cooked through and onions soften. Drain any excess grease if needed.
- Stir in the taco seasoning. Transfer the chicken and onion mixture into the crockpot.
- Add the bell peppers, chicken broth, tomato sauce, diced tomatoes and green chilies, and the frozen corn.
- Cover and cook on low for 4-5 hours or high for 2-3 hours.
- During the last 30 minutes, stir in the uncooked pasta shells. Continue cooking for 20-30 minutes, until noodles are tender.
- Add the shredded cheese. Gently stir to combine. Cover and let heat for 5-10 minutes to melt the cheese.
- Top with chopped cilantro and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through, adding a splash of broth or water if needed to loosen the sauce.
