Mexican Chicken Alfredo in the Crockpot
Mexican chicken alfredo in the crockpot takes the creamy sauce you know and gives it a southwest kick with taco seasoning, green chiles and pepper jack. The chicken cooks in the slow cooker and the pasta finishes right in the pot.
6
servings15
minutes4
hours30
minutesChicken simmers in a seasoned cream sauce with green chiles. Pasta and pepper jack cheese go in at the end for a creamy, spicy finish.
Ingredients
1.5 lb boneless skinless chicken breasts
1 jar (15 oz) alfredo sauce
1 can (4 oz) diced green chiles
2 tablespoons taco seasoning
1 cup low-sodium chicken broth
3 cloves garlic, minced
1/2 cup diced onion
8 oz penne or rotini pasta
1 cup heavy cream
1.5 cups shredded pepper jack cheese
1 cup frozen corn
1/4 cup chopped cilantro
1/2 teaspoon kosher salt
Directions
- Put the chicken in a 6-quart slow cooker. Season both sides with the taco seasoning.
- Add the onion, garlic, green chiles, alfredo sauce and chicken broth.
- Cover and cook on LOW for 4 hours or on HIGH for 2 hours. The chicken should reach 165°F.
- Remove the chicken to a cutting board and shred it with two forks.
- Turn the slow cooker to HIGH. Stir in the dry pasta, corn and heavy cream.
- Cover and cook for 30 to 40 minutes, stirring every 10 minutes, until the pasta is tender.
- Return the shredded chicken to the pot.
- Stir in the pepper jack cheese a handful at a time until melted and smooth.
- Add the salt to taste and a splash of broth if the sauce is too thick.
- Turn to WARM and top with cilantro just before serving.
Notes
- Penne holds up best, but any short pasta works. Do not use fresh refrigerated pasta, it turns to paste. Pepper jack melts well, but you can use Monterey Jack for a milder dish. Eat leftovers within 3 days and add milk when reheating. Cream sauces do not freeze well.
Why the slow cooker handles this alfredo
A jarred alfredo sauce stirred into a slow cooker does most of the work for you. The chicken cooks gently in the sauce and stays moist, and the taco seasoning and green chiles season everything slowly from the inside.
The pasta goes in near the end and cooks in the same sauce, so the starch thickens it a bit. There is no draining and no second pot, which makes this a good busy night dinner.
Heavy cream goes in at the end, not the start. It would reduce and separate during a long cook, but added in the last half hour it turns the jarred sauce into something that tastes homemade, thick and glossy.
Ingredient notes
Chicken breasts: Use thin or evenly sized breasts so they cook at the same speed. If they are huge, slice them in half.
Alfredo sauce: Buy a refrigerated or jarred sauce that tastes good out of the container. Thin sauces split under long heat.
Green chiles: Mild canned chiles add flavor without much heat. Drain them before adding.
Taco seasoning: A packet works, but check the salt. Use two tablespoons only, or the dish will get too salty.
Pepper jack: Shred your own. Bagged cheese has an anti-caking coating that keeps the sauce from getting silky.
Tips for a creamy, not greasy, pot
Add pasta late: Dry pasta cooks in about 30 minutes on HIGH. Add it too early and it turns to mush.
Stir during the pasta stage: The most common mistake is leaving it alone. Pasta on the bottom sticks and clumps. Stir every 10 minutes.
Add cheese off the heat: Turn the cooker to WARM before stirring in the cheese. Hot cheese can turn oily or grainy.
Keep the sauce loose: Pasta keeps absorbing liquid until you serve it. If the sauce looks thick when the pasta is just tender, stir in a splash of broth so it stays creamy at the table.
Swaps and variations
Use boneless thighs for even juicier meat, or swap the pasta for cooked rice stirred in at the end. Add black beans for extra fiber, or a diced jalapeno for more heat. For a lighter dish, use half and half in place of heavy cream. Do not add the pasta raw at the beginning of the cook, it will break down and soak up all the liquid.
For a lighter version, use half the alfredo and make up the difference with broth and a few ounces of cream cheese. Rotisserie chicken also works, in which case skip the first four hours and heat the sauce for one hour before adding the pasta.
What to serve with it
Serve it in wide bowls with lime wedges, extra cilantro and crushed tortilla chips on top. A crisp salad with a lime vinaigrette or a side of roasted corn goes well.
This dish is rich, so keep the sides light and fresh. Sliced tomatoes with lime and salt, or a bowl of pickled jalapenos, cut through the cream nicely and give the table some contrast.
Leftovers and reheating
Store in the fridge for up to 3 days. The pasta soaks up the sauce as it sits, so it will look dry the next day.
Reheat in a skillet over low heat with a splash of milk or broth, stirring until creamy again. Freezing is not recommended, as the sauce can separate.
Mexican Chicken Alfredo in the Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 4 hours 30 minutes
- Servings: 6 servings
- Ingredients: 13, led by boneless skinless chicken breasts, jar (15 oz) alfredo sauce, (4 oz) diced green chiles, taco seasoning
Tips for Mexican Chicken Alfredo in the Crockpot
Penne holds up best, but any short pasta works. Do not use fresh refrigerated pasta, it turns to paste. Pepper jack melts well, but you can use Monterey Jack for a milder dish. Eat leftovers within 3 days and add milk when reheating. Cream sauces do not freeze well.
Mexican Chicken Alfredo in the Crockpot FAQ
How long does Mexican Chicken Alfredo in the Crockpot take?
Mexican Chicken Alfredo in the Crockpot takes 4 hours 30 minutes of cooking after 15 minutes of prep.
How many people does Mexican Chicken Alfredo in the Crockpot serve?
This recipe makes 6 servings.
What do I need to make Mexican Chicken Alfredo in the Crockpot?
13 ingredients, led by boneless skinless chicken breasts, jar (15 oz) alfredo sauce, (4 oz) diced green chiles, taco seasoning. Amounts are in the recipe card above.
