Slow Cook
High 2h–3h
Low 3h–4h
Total: 2h–3h
Slow Cook
High 2h–3h
Low 3h–4h
Total: 2h–3h
Preheat oven to 400°F (200°C). Dice the bell peppers and the onion, spread on a baking sheet, and roast for 20-25 minutes until softened and lightly browned.
Dice the chicken breast and add to the slow cooker with red enchilada sauce, green chiles, fire-roasted tomatoes, garlic puree, onion powder, salt, black pepper, and cayenne. Stir to coat. Add roasted vegetables. Cover and cook on high for 2-3 hours or low for 3-4 hours until tender.
Bring a pot of salted water to a boil, add pasta, cook halfway, then drain and set aside.
For the queso sauce, shred the cheddar cheese and blend with 2% cottage cheese, 1/3 fat cream cheese, cheddar powder, red enchilada sauce, and milk until smooth.
A creamy, cheesy chicken pasta dish with roasted vegetables and a homemade queso sauce.
When the chicken is done, shred slightly in the slow cooker. Add half-cooked pasta and queso sauce, stirring to coat. Cover and cook on low for 15-20 minutes until sauce thickens and pasta is tender. Divide into 10 servings, garnish with cilantro, and let leftovers cool before freezing.
The recipe uses a slow cooker. The pasta is cooked separately on the stovetop before being added to the slow cooker.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezing
Let leftovers cool completely before transferring to a freezer-safe container. Freeze for up to 3 months.
Reheating
Thaw in the refrigerator overnight if frozen. Reheat on the stovetop or in the microwave, adding a splash of milk if the sauce has thickened too much.
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