Chicken Enchilada Pasta (Slow Cooker)

• servings: 5 servings
• total time: 7 hours 33 minutes

Ingredients

3 chicken brsts

8 oz enchilada sauce

2 tbsp tomato paste

1/2 cup chicken broth

1 bell pepper, diced

1/2 large onion, diced

2–3 garlic cloves (or 1tsp garlic powder)

1/2 block cream cheese (4 oz)

1–1.5 cups shredded cheese (Mexican blend or cheddar)

1 8oz box @kaizenfoodco high protein low carb pasta or any pasta you like, cooked for half the time on packaging

Spices:

1 tsp cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp oregano, salt & pepper

Optional: pinch cayenne or chipotle powder

Optional toppings:

Juice of 1/2 lime

2–3 tbsp sour cream, Greek yogurt

Cilantro, scallions, and/or or jalapeño

Hot sauce

Here is how I made it (makes 5 servings)

Directions

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

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

Shred the chicken directly in the slow cooker using two forks until it’s fully pulled apart.

Add the half block of cream cheese and stir until completely melted and incorporated

into the sauce.

Stir in the shredded cheese and let it melt.

Boil the Kaizen pasta ( I used Lumache) for 3 minutes and gently fold everything together, adding a splash of broth if needed to loosen the sauce.

Plate it up, add your optional toppings, and enjoy!

If you make it let me know on SHREDHAPPENS!