Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 2 cans (10 oz each) red enchilada sauce (mild or medium)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen sweet corn
- 1 packet (1 oz) taco seasoning
- 1 can (4 oz) diced green chiles
- 16 oz box protein pasta (chickpea or lentil-based works best)
- 1 cup fat-free plain Greek yogurt (for creaminess and extra protein)
- 2 cups shredded Mexican blend cheese
- 2 cups chicken broth (low sodium)
- Fresh cilantro and lime wedges for garnish (optional)
Instructions
- Place the raw chicken breasts at the bottom of your slow cooker. Add the red enchilada sauce, chicken broth, drained black beans, frozen corn, diced green chiles, and the entire packet of taco seasoning. Stir the liquids slightly to ensure the seasoning is distributed around the chicken. Do not add the pasta, Greek yogurt, or cheese yet.
- Cover the crockpot with the lid. Set the temperature to “High” for 3 to 4 hours or “Low” for 6 to 7 hours. You know the chicken is ready when it is tender enough to pull apart easily with a fork. Once cooked, remove the chicken breasts, shred them with two forks, and return the meat to the slow cooker.
- Turn the slow cooker to “High” if it wasn’t already. Add the dry protein pasta directly into the pot, ensuring the noodles are mostly submerged in the liquid. If the mixture looks too dry, splash in an extra half-cup of water or broth. Cover and cook for another 15 to 25 minutes. Check the pasta frequently; protein-based pastas can turn mushy quickly if overcooked.
- Once the pasta is al dente, turn off the heat. Stir in the fat-free Greek yogurt and one cup of the shredded cheese. The yogurt creates a rich, creamy sauce without the heavy fats of sour cream. Once combined, sprinkle the remaining cup of cheese over the top and cover for 2 minutes until the cheese is perfectly melted.
- Scoop generous portions into bowls. The sauce should be thick and coat the pasta and chicken perfectly. Garnish with fresh cilantro and a squeeze of lime juice to brighten the flavors. Serve immediately while hot and cheesy.
- Cook Time: 4 hours 5 minutes