Slow Cooker Chicken Enchilada Pasta by @shredhappens

4h45

5 servings

🍗

3

Chicken breasts

🥕

230 g

Enchilada sauce

🍅

2 tbsp

Tomato paste

🍲

120 ml

Chicken broth

🫑

1

Bell pepper

🧅

0.5

Onion

🧄

3

Garlic cloves

🧀

110 g

Cream cheese

🧀

240 ml

Cheese

🍝

230 g

Protein pasta

🫙

1 tsp

Cumin

🌶️

1 tsp

Chili powder

🌶️

1 tsp

Smoked paprika

🌿

0.5 tsp

Oregano

🧂

Salt

⚫

Pepper

🌶️

Cayenne pepper

🍋

0.5

Lime

🥣

Greek yogurt

🌿

Cilantro

🧅

Scallions

🌶️

Jalapeño

🌶️

Hot sauce

  1. Add
    • Chicken breasts
    • Enchilada sauce
    • Tomato paste

    Add the chicken breasts, enchilada sauce, tomato paste, chicken broth, diced bell pepper, onion, garlic, and all spices to a slow cooker, then mix gently to combine.

  2. Cook
    • Chicken breasts

    Cover and cook on low for 4-5 hours or on high for 3 hours, until the chicken is fully cooked and easy to shred.

  3. Shred
    • Chicken breasts

    Using two forks, shred the chicken in the slow cooker.

  4. Add
    • Cream cheese

    Add the softened cream cheese and stir until completely mixed into the sauce.

  5. Stir
    • Shredded cheese

    Stir in the shredded cheese and let it melt.

  6. Boil
    • Protein pasta
    • Chicken broth
    • Chicken breasts

    Boil the protein pasta for 3 minutes then gently fold everything together, adding a splash of broth if needed to loosen the sauce.

  7. Plate
    • Lime
    • Greek yogurt
    • Cilantro

    Plate it up and add your optional toppings.

Slow Cooker Chicken Enchilada Pasta by @shredhappens

4h45

5 servings

🍗

3

Chicken breasts

🥕

230 g

Enchilada sauce

🍅

2 tbsp

Tomato paste

🍲

120 ml

Chicken broth

🫑

1

Bell pepper

🧅

0.5

Onion

🧄

3

Garlic cloves

🧀

110 g

Cream cheese

🧀

240 ml

Cheese

🍝

230 g

Protein pasta

🫙

1 tsp

Cumin

🌶️

1 tsp

Chili powder

🌶️

1 tsp

Smoked paprika

🌿

0.5 tsp

Oregano

🧂

Salt

⚫

Pepper

🌶️

Cayenne pepper

🍋

0.5

Lime

🥣

Greek yogurt

🌿

Cilantro

🧅

Scallions

🌶️

Jalapeño

🌶️

Hot sauce

Preparation Steps

  1. Step 1/7

    Add the chicken breasts, enchilada sauce, tomato paste, chicken broth, diced bell pepper, onion, garlic, and all spices to a slow cooker, then mix gently to combine.

    🍗Chicken breasts
    🥕Enchilada sauce
    🍅Tomato paste
    🍲Chicken broth
    🫑Bell pepper
    🧅Onion
    🧄Garlic cloves
    🫙Cumin
    🌶️Chili powder
    🌶️Smoked paprika
    🌿Oregano
    🧂Salt
    ⚫Pepper
    🌶️Cayenne pepper

  2. Step 2/7

    Cover and cook on low for 4-5 hours or on high for 3 hours, until the chicken is fully cooked and easy to shred.

    🍗Chicken breasts

  3. Step 3/7

    Using two forks, shred the chicken in the slow cooker.

    🍗Chicken breasts
    🍴Forks

  4. Step 4/7

    Add the softened cream cheese and stir until completely mixed into the sauce.

    🧀Cream cheese

  5. Step 5/7

    Stir in the shredded cheese and let it melt.

    🧀Shredded cheese

  6. Step 6/7

    Boil the protein pasta for 3 minutes then gently fold everything together, adding a splash of broth if needed to loosen the sauce.

    🍝Protein pasta
    🍲Chicken broth

  7. Step 7/7

    Plate it up and add your optional toppings.

    🍋Lime
    🥣Greek yogurt
    🌿Cilantro
    🧅Scallions
    🌶️Jalapeño
    🌶️Hot sauce

Composition

Ingredients

Types

Meat, Sauce, Vegetables, Condiments, Dairy, Grains, Pasta, Spices, Fruits, Herbs

Ingredients

Chicken breasts, Enchilada sauce, Tomato paste, Chicken broth, Bell pepper, Onion, Garlic cloves, Cream cheese, Cheese, Protein pasta, Cumin, Chili powder, Smoked paprika, Oregano, Salt, Pepper, Cayenne pepper, Lime, Greek yogurt, Cilantro, Scallions, Jalapeño, Hot sauce

Notes

Bell pepper (diced, any color), Onion (large, diced), Garlic cloves (or 2 tsp garlic powder), Cream cheese (half block, softened), Cheese (shredded), Protein pasta (high protein low carb pasta, e.g. Lumache, cooked for half the time on packaging), Salt (to taste), Pepper (to taste), Cayenne pepper (optional, or chipotle), Lime (juice of, optional topping), Greek yogurt (optional topping, or sour cream), Cilantro (optional topping), Scallions (optional topping), Jalapeño (optional topping), Hot sauce (optional topping)

Allergens

Milk, Gluten

Dietetics

Dietary regimen

Nut-Free, High-Protein, Low-Carb

Calories

480 kcal

Macro nutrients

Protein: 56g, Carbohydrates: 13g, Fat: 18g, Fiber: 3g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 950mg, Potassium: 550mg, Calcium: 220mg, Iron: 2mg

Vitamins

Vitamin A: 900IU, Vitamin C: 25mg, Vitamin B6: 0.6mg, Vitamin B12: 0.4µg

Preparation

Time Information

Preparation

15 minutes

Cooking

4 hours 30 minutes

Overall

4 hours 45 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Forks

Appliances

Slow cooker

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Meal Prep, Weight Loss Diet

Origin

Source

Platform

instagram

Original Creator

@shredhappens

Origin

Cuisine

Mexican, American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Saucy, Tender, Cheesy

Flavors

Savory, Smoky, Spiced, Cheesy, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

storage : 3-4 days (in an airtight container,refrigerated), freezing : up to 2-3 months (in an airtight, freezer-safe container,may slightly change pasta texture upon thawing), reheating : until heated through (microwave or stovetop,add a splash of broth or water to loosen sauce)