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Composition - CrockPot Easy Creamy Chicken Enchilada Pasta 🍝:
- Make ready 2 packs - boneless, skinless chicken thighs
- Need 1 (16 ounce) for jar salsa
- Require 10 cloves - garlic, minced
- Take 1/8 teaspoon black pepper
- Make ready 1 tablespoon of oregano
- Take 3 tablespoons of taco seasoning mix
- Need 1 can of red enchilada sauce (10 ounce)
- Need 1 (8 ounce) for package cream cheese, softened
- Get 1 (8 ounce) package 4 -Cheese blend
- Provide 1 box (16 ounce) - Cellentani pasta
- Make ready Salt for boiling water
CrockPot Easy Creamy Chicken Enchilada Pasta 🍝 start cooking:
- Rinse and pat dry your chicken thighs……
- Place thighs in bottom of crockpot…..
- Place into crockpot over chicken thighs : salsa, minced garlic, black pepper, oregano, taco seasoning and enchilada sauce, mix well…..
- Cover and cook on low for 8 hours, stirring occasionally……
- After chicken has cooked for 8 hours, remove cover and lightly shred chicken, then add your softened cream cheese and package of 4 - cheese blend…..
- Mix cheeses into chicken mixture thoroughly…….Mixture will be creamy…..
- Meanwhile boil your pasta until al dente, drain well and pour cooked pasta into crockpot, mix all well….
- Serve and enjoy 😉!
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