Slow Cooker Chicken Chorizo Pasta is a slightly spicy recipe, 100% delicious, cheesy, and creamy dinner recipe that’s mostly made in the Crock Pot!
Not a whole lot of ingredients because we are doing what all great home cooks do… taking help from the store, of course!
Store bought queso… check!
Chorizo with all the spices blended in already… check!
Oh, and already diced canned chiles… yes, please and check!
How to Make Slow Cooker Chicken Chorizo Pasta
First we do have to cook the chorizo in a skillet over medium heat.
It should take about 5 to 6 minutes, breaking it apart with a spatula as it cooks.
You could always do this step the night before.
Heck, you can assemble the rest of the dish (up until before the pasta) and store overnight in the fridge.
Then simply transfer it and set it over low before leaving for work in the morning.
Drain the cooked chorizo on a plate lined with paper towels to get rid of the excess grease.
And put a pound of chicken breast into the slow cooker.
Season the chicken well with kosher salt, pepper, and chili powder.
Then add the cooked chorizo, diced onion, minced garlic, a 15 ounce jar of Queso Blanco, and a 4 ounce can of green chiles.
Pour a half cup of milk into the empty queso jar.
Put the lid on the jar and shake well, then pour into the slow cooker.
This next step is optional, if you have Tajin seasoning go ahead and sprinkle some over top.
Then set your Crock Pot to low for 6 to 8 hours.
Fast forward 6 to 8 hours and you can use two forks to shred the chicken right in the slow cooker.
And boil a pound of spaghetti in salted water according to the package directions.
Be sure to save 1/2 cup of the pasta water right before draining the pasta.
Add the pasta, the half cup of pasta water, and about 1 1/2 cups of shredded cheese to the slow cooker.
Stir until the pasta is evenly mixed in.
Taste for seasoning and add kosher salt, pepper, chili powder, and/or Tajin seasoning if needed.
Top slow cooker chicken chorizo pasta with more cheese and cilantro before serving 🙂
You could also serve this with hot sauce on the side to add even more spiciness.
Good new here, friends… because this makes a monstrous amount… the leftovers are just as good reheated the next day!
If you like Slow Cooker Chicken Chorizo Pasta, you might also like these recipes…
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Slow Cooker Chicken Chorizo Pasta
Slow Cooker Chicken Chorizo Pasta is an easy comfort food recipe sure to be a new family favorite dinner all made in the crock pot!
- 1 pound ground chorizo
- 1 pound chicken breasts
- kosher salt, pepper, chili powder
- 1 onion diced
- 4 to 6 cloves garlic minced
- 1 4 ounce can green chiles
- 1 15 ounce jar queso blanco dip (dip or salsa section of grocery store)
- 1/2 cup milk
- Optional: Tajin seasoning
- 1 pound spaghetti
- 1/2 cup pasta water (scoop out before draining the pasta and set aside)
- 2 cups shredded cheese of choice (I used Mexican blend)
- Optional: cilantro, hot sauce
Set a skillet over medium heat and add the ground chorizo. Cook 5 to 6 minutes breaking it apart as it cooks. Remove the chorizo and place on a plate lined with paper towels to drain extra grease.
Put the chicken in the slow cooker and season well with kosher salt, pepper, and chili powder.
Add the cooked chorizo, onion, garlic, green chiles, and queso. Add the milk to the empty jar of queso, put the lid on and shake well. Pour in the slow cooker. Sprinkle Tajin over top if using.
Turn the slow cooker on low for 6 to 8 hours. Use two forks to shred the chicken right in the slow cooker.
Boil the pound of spaghetti in salted water according to package directions (remember to remove half cup of the water right before draining). Drain well and add the pasta, the half cup pasta water, and most of the shredded cheese to the slow cooker. Stir until combined.
Taste for seasoning and add more kosher salt, pepper, chili powder, and/or Tajin if needed. Top with remaining shredded cheese, fresh cilantro, and hot sauce (if using) before serving.