Description
A comforting dish that combines the flavors of tacos with hearty pasta, featuring tender chicken, spices, and creamy cheese.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 packet taco seasoning (about 1 oz)
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies (15 oz)
- 8 oz cream cheese
- 12 oz pasta (like penne or rotini)
- 2 cups chicken broth
- Optional toppings: shredded cheese, diced avocado, sour cream, cilantro
Instructions
- Place the chicken breasts in the slow cooker. Sprinkle the taco seasoning on top, making sure to coat them evenly.
- Add the black beans, corn, diced tomatoes, and chicken broth to the slow cooker. Stir gently to combine.
- Cover and cook on low for about 240 minutes, or until the chicken is fully cooked and tender.
- Remove the chicken and shred it with two forks. Return it to the slow cooker, then add cream cheese and let it melt into the mixture.
- Meanwhile, cook the pasta according to package instructions. Drain and set aside.
- Stir the cooked pasta into the chicken mixture until everything is well combined.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. This dish freezes well for up to three months.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican