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Slow Cooker Southwestern Cheesy Chicken Pasta

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SLOW COOKER SOUTHWESTERN CHEESY CHICKEN PASTA

Another older recipe of mine that I took the time to make a video of! This is a recipe I make over and over! The shell pasta is perfect for this recipe. I hope you enjoy!

RECIPE:

INGREDIENTS:
2 10-oz cans Rotel
1 11-oz. can Mexicorn (or a can of southwestern corn mix), drained
1 3.8-oz. can olives, drained
1 tsp. chili powder
½ tsp. oregano
½ tsp. salt
¼ tsp. pepper
¼ tsp. cumin
2 lbs. boneless skin-less chicken breasts
2 cups shredded sharp cheddar cheese
1½ cups sour cream
1 pound medium-sized shell pasta, cooked according to package directions, drained

For Serving:
Additional shredded cheese
Sliced green onions

SLOW COOKER SIZE:
6-quart or larger

INSTRUCTIONS:
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!

PRINTABLE RECIPE AND NUTRITIONAL INFO: https://www.themagicalslowcooker.com/southwestern-cheesy-chicken-pasta/
PIN FOR LATER: https://www.pinterest.com/pin/322992604521208782/

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PO BOX 70586
Springfield, OR 97475

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