Slow Cooker Southwestern Cheesy Chicken Pasta

• servings: 8 servings
• active time: 10 minutes
• total time: 8 hours 10 minutes

Ingredients

20 oz. Ro-tel (2 cans)

11 oz. can Mexicorn (or a can of southwestern corn mix), drained

3 ⅘ oz. can olives, drained

1 tsp. chili powder

1/2 tsp. oregano

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. cumin

2 lbs. boneless skin-less chicken breasts

2 cups shredded sharp cheddar cheese

16 oz. sour cream

1 lb. medium-sized shell pasta, (cooked according to package directions, drained)

Additional shredded cheese

Sliced green onions

Directions

Add the Rotel, Mexicorn, olives, chili powder, oregano, salt, pepper and cumin to a 6-quart slow cooker, stir. Add the chicken into this mixture.

Cover and cook on LOW for 8 hours.

Shred the chicken with 2 forks right in the slow cooker.

Stir in the cheese and sour cream, then stir in the cooked and drained pasta.

Serve each serving with a sprinkle of more cheese, and then a sprinkle of green onion.

Enjoy!

Nutrition

• Calories: 628 kcal
• Total Fat: 26 g
• Saturated Fat: 13 g
• Cholesterol: 131 mg
• Sodium: 808 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 41 g