If you're looking for a healthy comfort food recipe that actually keeps you full, this Slow Cooker Chicken Enchilada Pasta is the perfect meal. Packed with 56g of protein, low in net carbs, and incredibly creamy, it's an easy meal prep recipe that's ideal for busy weekdays, weight loss goals, and family dinners. With tender shredded chicken, bold enchilada flavors, melty cheese, and high-protein pasta, every bite is satisfying without sacrificing nutrition.
Why You'll Love This Recipe
High in protein with 56g per serving
Only 480 calories per serving
Just 13g net carbs
Easy slow cooker recipe
Perfect for weekly meal prep
Family-friendly and freezer-friendly
Rich, creamy, and packed with flavor
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Nutrition (Per Serving)
Calories: 480
Protein: 56g
Net Carbs: 13g
Servings: 5
Ingredients
3 chicken breasts
8 oz enchilada sauce
2 tablespoons tomato paste
½ cup chicken broth
1 bell pepper, diced
½ large onion, diced
2–3 garlic cloves, minced (or 1 teaspoon garlic powder)
4 oz cream cheese
1–1½ cups shredded Mexican blend or cheddar cheese
1 (8 oz) box high-protein, low-carb pasta, cooked halfway according to package directions
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon dried oregano
Salt and black pepper to taste
Optional: pinch of cayenne pepper or chipotle powder
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Optional Toppings
Juice of ½ lime
Sour cream or plain Greek yogurt
Fresh cilantro
Sliced scallions
Jalapeño slices
Hot sauce
Instructions
Step 1: Add Ingredients
Place the chicken breasts into your slow cooker. Add the enchilada sauce, tomato paste, chicken broth, diced bell pepper, onion, garlic, cumin, chili powder, smoked paprika, oregano, salt, pepper, and optional cayenne. Stir gently.
Step 2: Slow Cook
Cover and cook on:
Low for 4–5 hours, or
High for about 3 hours
The chicken should be tender and easy to shred.
Step 3: Shred the Chicken
Use two forks to shred the chicken directly inside the slow cooker, mixing it with the flavorful sauce.
Step 4: Make It Creamy
Add the cream cheese and stir until completely melted and smooth.
Step 5: Add Cheese
Mix in the shredded cheese until melted and fully combined.
Step 6: Stir in the Pasta
Cook the high-protein pasta for about half the recommended cooking time. Drain and gently fold it into the slow cooker mixture. Add a splash of chicken broth if needed to loosen the sauce.
Step 7: Serve
Top with fresh lime juice, Greek yogurt or sour cream, cilantro, scallions, jalapeños, or your favorite hot sauce.
Enjoy every creamy, cheesy, protein-packed bite!
Weight Loss Tips
Pair with a side salad for extra fiber.
Use plain Greek yogurt instead of sour cream for additional protein.
Store leftovers in airtight containers for quick lunches throughout the week.
Add extra vegetables like spinach, zucchini, or mushrooms for more volume with minimal calories.
Storage
Refrigerator: Store for up to 4 days.
Freezer: Freeze for up to 2 months in airtight containers.
Reheating: Warm in the microwave or on the stovetop with a splash of chicken broth to restore the creamy texture.
Frequently Asked Questions
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs work well and stay extra juicy.
Can I make this ahead of time?
Absolutely. This recipe is perfect for meal prep and tastes even better the next day.
Can I use regular pasta?
Yes, but using high-protein, low-carb pasta helps keep the recipe higher in protein and lower in carbohydrates.
Final Thoughts
This Slow Cooker Chicken Enchilada Pasta is proof that healthy eating doesn't have to be boring. It's creamy, cheesy, packed with bold Tex-Mex flavors, and loaded with lean protein to help keep you satisfied. Whether you're meal prepping for the week or feeding the whole family, this easy slow cooker dinner is a delicious way to stay on track with your weight loss goals.