Clean Crockpot Chicken Enchilada Pasta

Servings: 5–6 | Calories: ~510 per serving | Estimated Cost: ~$10–$12 total

This clean crockpot chicken enchilada pasta is made with whole ingredients, no seed oils, and simple pantry staples. It’s a creamy, high-protein slow cooker dinner with bold flavor and minimal prep.

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Why You’ll Love This Recipe

• One-pot crockpot meal
• Clean, whole ingredients
• Creamy with bold enchilada flavor
• High-protein and filling
• Great for leftovers

Ingredients

• 2 large chicken breasts
• 2½ cups chicken broth
• 1 block (8 oz) cream cheese
• 3 cloves garlic, minced
• 2 Tbsp tomato paste
• 1 can black beans, drained
• 1 cup canned corn, drained
• 1 tsp salt
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp paprika
• ½ tsp black pepper
• 3 cups mezzi rigatoni (dry)
• 1 cup whole milk
• 1½ cups shredded white cheddar
• Hot sauce, to taste (optional)

Instructions

• Add chicken, broth, cream cheese, garlic, tomato paste, beans, corn, and spices to the crockpot.
• Cook on LOW for 6 hours or HIGH for 3 hours.
• Shred the chicken directly in the crockpot and stir until smooth.
• Add the dry pasta, ensuring it’s fully submerged.
• Cook on HIGH for 25–30 minutes, stirring once halfway.
• Stir in whole milk and white cheddar until creamy.
• Let rest 5 minutes before serving to thicken.

Clean Ingredient Notes

• Skip enchilada sauce jars to avoid seed oils.
• Use beans with simple ingredient lists.
• Freshly shredded cheese melts cleaner.

Substitutions & Variations

• Swap chicken for ground turkey.
• Add diced bell peppers or onions.
• Make it spicier with cayenne or extra hot sauce.

Storage Instructions

• Refrigerate 3–4 days in an airtight container.
• Reheat with a splash of milk or broth.
• Freezing not recommended.