Cooklist AI
Slow-Cooker Fiesta Chicken & Cavatappi Radiatore
Introduce your family to a fiesta of flavors with our easy-to-make Slow-Cooker Fiesta Chicken & Cavatappi Radiatore. Tossed with a flavorful sauce packed with Mexican undertones, this dish combines succulent marinated chicken, aromatic vegetables, and splendidly spiral cavatappi pasta, garnished wit...
2
6 hr 5 min
TOTAL TIME
321
CALORIES
$1.46
PER SERVING
Ingredients
10 INGREDIENTS
8 SERVINGS
2 cups shredded monterey jack cheese
Directions
11 STEPS
2 hr 40 min
PREP TIME
3 hr 25 min
COOK TIME
6 hr 5 min
TOTAL TIME
1
Marinate the chicken thighs with the enchilada sauce in the refrigerator for at least 2 hours before cooking.
2
Spray a 5-quart slow cooker with cooking spray for easy cleanup.
3
Place the marinated chicken thighs into the slow cooker.
4
Add the chopped onion, minced garlic, diced bell pepper, drained diced tomatoes and chopped green chiles to the slow cooker. Mix well to integrate the ingredients.
5
Cover the slow cooker and cook on Low heat setting for about 3 to 3 1/2 hours, until the chicken is cooked thoroughly and no longer pink in the center.
6
Remove chicken from the slow cooker to a cutting board and shred using two forks. Leave it aside for now.
7
Add shredded Monterey Jack cheese into the slow cooker and stir well.
8
Cover the slow cooker again and cook on High heat setting for around 5 to 10 minutes until the cheese has melted and binds the ingredients together.
9
Return shredded chicken to the slow cooker. Add the cooked cavatappi pasta and stir to mix them well.
10
Cover the slow cooker and set the cooker on High heat setting for 5 minutes until everything is heated through.
11
Generously sprinkle chopped fresh cilantro over the pasta before serving for an enhanced visual appeal and taste.
Health Info
Macros
29g
CARBS
12g
FAT
24g
PROTEIN
Contains these allergens
MILK
WHEAT
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