Ingredients

The following ingredients have 6 Servings
  • 20 oz. Ro-tel ((2 cans))
  • 11 oz. can Mexicorn (or a can of southwestern corn mix), drained
  • 3.8 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

Instruction

  • 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!