Slow Cooker Creamy Queso Chicken Pasta
This Slow Cooker Creamy Queso Chicken Pasta is a slow cooker chicken pasta recipe made with tender chicken, creamy queso-style sauce, warm spices, and pasta, and it all comes together in the easiest way possible with your slow cooker doing most of the work.
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It works really well for family gatherings, potlucks, or even casual weekends. It’s the kind of dish that makes everyone come back for seconds, and I love serving it with warm garlic bread on the side.
If you love Tex-Mex flavors like this, you’ll find more ideas here! Plus, you’ll also love to try this Chinese Chicken Pasta Salad.
How to Make Slow Cooker Creamy Queso Chicken Pasta
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Add the chicken to the slow cooker.
2. Sprinkle over the salt, pepper, garlic powder, onion powder, chili powder and cumin.
3. Add the Rotel tomatoes (with juices) and chicken broth, to the slow cooker.
4. Cover and cook on LOW for 4–6 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
5. Remove the chicken from the slow cooker and shred it using two forks.
6. To the slow cooker add the cream cheese and heavy cream until smooth.
7. Return the shredded chicken to the slow cooker and stir to combine.
8. About 20–30 minutes before serving, cook the rotini pasta according to package directions until just tender, then drain well.
9. Stir in the shredded cheeses until melted and fully combined.
10. Add the cooked pasta to the slow cooker and gently stir until everything is evenly coated in the queso sauce.
11. Let sit for a few minutes to thicken, then serve warm.
12. Top with more shredded cheese if desired and serve!
13. Garnish with parsley, scallions or jalapenos (optional)
Serve & Enjoy!
Important Recipe Notes
- You can use chicken thighs instead of chicken breasts if you want a juicier, more tender result.
- Don’t overcook the pasta—cook it just until al dente so it doesn’t get mushy when mixed into the sauce.
- If the sauce feels too thick after adding the pasta, just stir in a splash of chicken broth or milk to loosen it up.
- For extra heat, add diced jalapeños, extra chili powder, or use spicy Rotel.
- If you want a milder flavor for kids, you can skip the pepperjack cheese and use all Monterey Jack instead.
- Shred the chicken while it’s hot so it pulls apart easily and absorbs more flavor from the sauce.
- Let the finished dish sit for 5–10 minutes before serving so the sauce can thicken and cling to the pasta better.
- This recipe reheats well, but add a little milk or cream when warming up to bring back the creaminess.
Slow Cooker Creamy Queso Chicken Pasta
Ingredients
- 2–3 pounds boneless skinless chicken breasts
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp cumin
- 1 10 oz can Rotel tomatoes (undrained)
- 1 cup chicken broth
- 16 oz rotini pasta
- 1 8 oz block cream cheese, softened
- 1 cup heavy cream
- 1 cup shredded monterey jack cheese
- 1 cup shredded pepperjack cheese
- Parsley scallions or jalapenos for garnish (optional)
Instructions
- Add the chicken to the slow cooker.
- Sprinkle over the salt, pepper, garlic powder, onion powder, chili powder and cumin.
- Add the Rotel tomatoes (with juices) and chicken broth, to the slow cooker.
- Cover and cook on LOW for 4–6 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
- Remove the chicken from the slow cooker and shred it using two forks.
- To the slow cooker add the cream cheese and heavy cream until smooth.
- Return the shredded chicken to the slow cooker and stir to combine.
- About 20–30 minutes before serving, cook the rotini pasta according to package directions until just tender, then drain well.
- Stir in the shredded cheeses until melted and fully combined.
- Add the cooked pasta to the slow cooker and gently stir until everything is evenly coated in the queso sauce.
- Let sit for a few minutes to thicken, then serve warm.
- Top with more shredded cheese if desired and serve!
- Garnish with parsley, scallions or jalapenos (optional)
