Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds chicken breast ((skinless and boneless))
  • 10 oz mild enchilada sauce
  • 10 oz Rotel
  • 1/2 tablespoon taco seasoning
  • 8 oz cream cheese
  • 2 cups shredded cheddar cheese
  • 8 oz elbow macaroni
  • optional diced cilantro for serving

Instruction

  • Add chicken to the slow cooker. Mix mild enchilada sauce, Rotel, and taco seasoning then pour over chicken.
  • Cook for 5-6 hours on low or 3-4 hours on high. Until chicken is cooked through and can be shredded easily.
  • Cook elbow macaroni according to the package directions. Drain and set aside.
  • Shred chicken and add in cream cheese and shredded cheese. Pour in cooked elbow macaroni. Mix until cream cheese and cheese is melted and pasta is coated.
  • Optional: serve topped with diced cilantro.