This delicious and easy slow cooker recipe is one I've been making for a few years. I found this recipe on a food blog called Chef Mommy. I serve this creamy, cheesy creation over pasta, but it is just as yummy served over rice as Chef Mommy does! Sometimes I'll add 1/2 can of refried beans to make this even more filling! When this is done cooking the chicken practically falls apart as soon as you stir the sauce! I love it when that happens! I make this recipe very mild as far as spiciness, but you can turn up the heat level by using a spicy salsa and spicy taco seasoning. It's up to you!
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Creamy Mexican Chicken Pasta INGREDIENTS: 2 boneless skinless chicken cutlets 1 can cream of chicken soup 16 oz. jar salsa - I use mild 1 Tbls. taco seasoning - I use my homemade version 1 cup sour cream - I use fat free 1 cup shredded cheddar cheese 1 lb. cooked pasta 1/2 can (16 oz.) refried beans - optional 2 green onions - sliced thin DIRECTIONS: Place chicken, soup and salsa in slow cooker. Sprinkle taco seasoning on top. Cover and cook on low for 6 hours. Then shred the chicken with a fork and stir in the sour cream and shredded cheddar, (plus 1/2 can refried beans if using) Let the cheese melt. Serve warm over cooked pasta and top with sliced green onions. Serves 6-8 people This post belongs to My Recipe Journey Adapted from Chef Mommy Salsa Chicken Recipe |
Just made this for dinner, it was so good. My kids even have seconds.
ReplyDeleteYAY! I love hearing that! Thank you so much for trying this...and for coming back to let me know! Happy Mother's Day! =D
DeleteThis creamy pasta looks delicious!
ReplyDeleteThank you Mich! We love this! =D
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