Crockpot Creamy Cowboy Chicken Pasta
Crockpot Cowboy Chicken Pasta is creamy, cheesy, and loaded with tender chicken, corn, black beans, and plenty of flavor from my homemade Cowboy Butter Seasoning. Let the crockpot do the work, then stir in the pasta and cheese for an easy dinner everyone will enjoy!
Servings: 8 people
Calories: 679kcal
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 can (10 ounces) Rotel, undrained
- 1 can (15 ounces) corn, drained
- 1 can (15 ounces) black beans, drained, rinsed
- 2 cans (10.5 ounces each) cream of chicken soup
- 1 block (8 ounces) cream cheese
- 1 cup (8 ounces) chicken broth
- 1 tablespoon garlic, minced
- 1 ½ tablespoons Cowboy Butter Seasoning
- 1 teaspoon garlic salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 2 cups (226 g) shredded Mexican blend cheese
- 12 ounces rotini pasta, cooked
- Chopped cilantro, for garnish (optional)
Instructions
- Place the chicken breasts in the bottom of a crockpot.
- Add the Rotel, corn, black beans, cream of chicken soup, cream cheese, chicken broth, and garlic.
- Sprinkle the Cowboy Butter Seasoning, garlic salt, garlic powder, onion powder, and black pepper over the top.
- Cover and cook on High for 3 hours or Low for 5 to 6 hours, or until the chicken reaches an internal temperature of 165°F.
- Shred the chicken directly in the crockpot using two forks.
- Stir until the cream cheese is fully melted and the sauce is smooth.
- Add the cooked rotini and shredded Mexican blend cheese. Stir until the cheese has melted and everything is well combined.
- Cover and let sit for 5 to 10 minutes. Garnish with chopped cilantro, if desired, and serve hot.
Nutrition
Serving: 1portion | Calories: 679kcal