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Slow Cooker Creamy Queso Chicken Pasta

This Slow Cooker Creamy Queso Chicken Pasta is made with tender chicken that slowly cooks in a rich, cheesy queso-style sauce made with cream cheese, heavy cream, and melted Monterey Jack and pepperjack cheese, creating a bold and creamy base that’s full of Tex-Mex flavor. Tossed with perfectly cooked rotini pasta.
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Slow Cooker Creamy Queso Chicken Pasta
Prep Time:10 minutes
Cook Time:6 hours
Total Time:6 hours 10 minutes

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)
Servings: 6
Calories: 650kcal
Author: carlycampbell