Recipe: Slow Cooker Chicken Enchilada Pasta
Thanks KAIZEN FOOD COMPANY and @SHREDHAPPENS for this amazing recipe and picture.
If you’ve been looking for a high protein comfort meal that actually satisfies, this is it. It’s creamy, cheesy, packed with flavor, and comes together with almost no effort.
This recipe serves 5 people and has 56g of protein and 13g of net carbs per serve. Enjoy
Ingredients
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3 chicken breasts
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8 oz enchilada sauce
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2 tbsp tomato paste
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1/2 cup chicken broth
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1 bell pepper, diced
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1/2 large onion, diced
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2–3 garlic cloves (or 1 tsp garlic powder)
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1/2 block cream cheese (4 oz)
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1–1.5 cups shredded cheese (Mexican blend or cheddar)
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1 8-oz box Kaizen pasta, cooked for 3 minutes
Spices:
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1 tsp cumin
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1 tsp chili powder
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1 tsp smoked paprika
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1/2 tsp oregano
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1/2–1 tsp salt
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1/2 tsp black pepper
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Optional: pinch cayenne or chipotle powder
Optional toppings:
- juice of 1/2 lime
- 2–3 tbsp sour cream, Greek yogurt
- Cilantro, scallions, or jalapeño
- Hot sauce
Directions
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Add the chicken, enchilada sauce, tomato paste, chicken broth, diced bell pepper, onion, garlic, and all spices to a slow cooker, then mix gently to combine.
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Cook on low for 4–5 hours or high for about 3 hours, until the chicken is fully cooked and easy to shred.
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Shred the chicken directly in the slow cooker using two forks until it’s fully pulled apart.
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Add the half block of cream cheese and stir until completely melted and incorporated into the sauce.
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Stir in the shredded cheese and let it melt.
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Boil the Kaizen pasta (Lumache works great) for 3 minutes and gently fold everything together, adding a splash of broth if needed to loosen the sauce.
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Plate it up, add your optional toppings, and enjoy!