Description

An easy, dump-and-go slow cooker dinner featuring elbow macaroni, chicken, salsa, and a creamy cheese sauce. Perfect for busy weeknights with minimal prep and cleanup.

Ingredients

Scale

1 pound elbow macaroni or rotini (dry)
1.5 pounds boneless, skinless chicken breasts
1 packet (1 ounce) taco seasoning
16 ounces medium salsa
1 cup whole milk
8 ounces full-fat brick-style cream cheese, crumbled
2 cups sharp cheddar cheese, shredded
Optional: 1 can black beans, drained
Optional: 1 cup corn, frozen or canned
Optional: ½ cup sliced jalapeños
Optional: 2 stalks green onions, chopped

Instructions

Slice chicken breasts in half horizontally if using raw chicken to ensure even cooking.
Add dry elbow macaroni to the slow cooker and toss with taco seasoning to coat.
Place chicken breasts on top of the pasta.
Pour in salsa, milk, and add crumbled cream cheese. Do not stir yet.
Cover and cook on HIGH for 3-4 hours. Do not cook on LOW.
Remove chicken from the slow cooker and shred using two forks.
Return shredded chicken to the slow cooker.
Stir everything together vigorously to combine the sauce ingredients.
Turn off the heat and gradually stir in the shredded cheddar cheese until melted and smooth.
Serve immediately, topped with optional garnishes like green onions, sour cream, or jalapeños.

Notes

Do not stir until the end to prevent gummy pasta. Shred your own cheese to avoid anti-caking agents that prevent smooth melting. If the sauce is too thick, add a splash of milk. If using rotisserie chicken, add 3 cups shredded chicken in Step 4 instead of raw chicken. Do not freeze leftovers as pasta becomes mushy and cheese sauce may separate.

Prep Time: 10 minutes
Cook Time: 3-4 hours
Category: Main Course
Cuisine: Mexican-American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6
Sodium: 600
Fat: 20
Saturated Fat: 10
Carbohydrates: 40
Fiber: 2
Protein: 25

Keywords: crockpot pasta, cheesy taco pasta, slow cooker dinner, easy weeknight meals, family friendly recipes, dump dinner