This easy Crock Pot Mexican Casserole is packed with tender pasta, chicken, black beans, and a spicy Southwest sauce loaded with cheese. Easy to make in almost any size crock pot with raw chicken, dry pasta, and pantry ingredients.
Ingredients
Chicken breasts
Pasta
Shredded cheese—Mexican blend or cheddar cheese
Spices—chili powder, garlic powder, salt, pepper
Pantry—tomato sauce, black beans, RoTel
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We all need a few easy meals we can make and get a few meals. It is even better if it has excellent Southwest flavors and is a healthy meal that is low in calories and fat.
This Tex-Mex crock pot chicken pasta casserole takes almost no skill. Just open a few cans and shred a chicken breast. Or you can even skip the shredding by using rotisserie chicken or try my freezer burn chicken recipe.
How to Make Mexican Casserole in a Crock Pot—Step-by-Step
1. Trim two skinless boneless chicken breasts of any visible fat.
2. Add one 14 oz can tomato sauce, 14 oz can black beans rinsed, 10.5 oz can of Rotel, 1 teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon pepper, and 1 cup dry pasta (uncooked) to a 3 to 4 quart or larger crock pot.
3. Add two trimmed chicken breasts. Push down into the liquid until covered.
4. Cook on low for 4 hours total. At 3 hours into the cooking, remove the chicken and shred.
5. Add chicken with ¾ cup shredded Mexican mix or cheddar cheese to the crock pot. Mix well, then top with ¼ cup of the cheese.
6. Cook for the final hour, or the pasta is tender but not overcooked.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
🐓Can I use rotisserie or other chicken?
You could use previously cooked chicken like a rotisserie chicken. You need about 2-3 cups of shredded chicken. It is a casserole, so you can vary that amount for your tastes and the amount you have.
You do not want that already cooked chicken cooking for an additional 4 hours—it will dry out. Add it near the end with the cheese.
I suggest two raw, boneless skinless chicken breasts. They can go into the dish raw and be shredded near the end of cooking. You could use chicken thighs also.
Mexican Casserole Recipes
Don't miss these other delicious Mexican casseroles. Start with one of my favorite beef recipes, Taco Casserole. For other chicken recipes, see Sour Cream Chicken Enchiladas, Chicken Enchilada Casserole, or Crock Pot Chicken Enchilada Casserole.
↕️How to make this a "for two" or "family size " recipe
This recipe will make 6 servings of about 1 ½ cups in my 3 ½ quart crock pot. I suggest a 3 to 4-quart crock pot, but a larger crock pot may be used, but it may cook a little faster.
A half recipe may be made in a 2-quart mini crock pot, and a double recipe needs 6 quarts or larger.
- Use the recipe card and adjust the number of servings to half or double.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- The half recipe will fit in a 2-quart mini crock pot.
- A double recipe fits in a 6-quart or larger crock pot.
- Cook until the pasta is tender, probably longer for double and less for mini crock pot size.
How to adjust the heat
As written, the heat is about 3-4 out of 10—a little too spicy for little ones.
Most of the heat comes from the Rotel. You may use a can of drained diced tomatoes or mild salsa to replace it. That will leave the dish a bit bland, so add a small can of diced mild green chilies, add some onion or onion powder, and increase the other spices to taste.
Serving
Top with more shredded cheese, fresh cilantro, and a dab of sour cream. Slices of jalapeno, black olives, green onion, and avocado make good additions. Serve with Mexican rice, Guacamole, refried beans, corn chips, and salsa.
Storage of leftovers
Seal leftovers in an airtight container. Good refrigerated for 4 days and can be frozen for 4 months.
To reheat leftovers, thaw first overnight in the refrigerator if frozen. Reheat covered in an air fryer or oven. A microwave may be used, but it may affect the texture of the chicken.
FAQs
To shred easily, chicken needs to be 165°; be sure to reach it before shredding. Be sure not to use frozen chicken. Thick chicken may take longer, and some crock pots cook slower.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
📖The Recipe Card
Crock Pot Mexican Casserole with Chicken
Save this recipe link to your inbox for later!
Ingredients
- 2 skinless boneless chicken breasts
- 14 oz tomato sauce
- 14 oz black beans - low sodium, rinsed
- 10 oz RoTel
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 cup dry pasta
- 1 cup shredded cheese - like Cheddar or a Mexican blend
Instructions
Trim two skinless boneless chicken breasts of any visible fat.
Add one 14 oz can tomato sauce, 14 oz can black beans rinsed, 10.5 oz can of Rotel, 1 teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon pepper, and 1 cup dry pasta (uncooked) to a 3 to 4 quart or larger crock pot.- Add two trimmed chicken breasts. Push down into the liquid until covered.
- Cook on low for 4 hours total. At 3 hours into the cooking, remove the chicken and shred.
- Add chicken with ¾ cup shredded Mexican mix or cheddar cheese to the crock pot. Mix well, then top with ¼ cup of the cheese.
- Cook for the final hour, or the pasta is tender but not overcooked.
Recipe Notes
Pro Tips
- Instructions for a half recipe in a 2-quart mini crock pot or a double recipe in a 6-quart crock pot are in the post.
- You need about 1 to 1 ½ pounds of shredded chicken. You can use precooked chicken if you want, but the pasta will still take about 4 hours on low. Add the precooked chicken in the last hour of cooking, not at the beginning.
- Dry pasta in crock pot dishes is generally standard American dry pasta. Whole wheat pasta has less gluten and is more likely to turn to mush. Gluten-free even more so. So, if you use a non-standard pasta, the results may not be good. Also, since crock pots vary, the cooking time of the pasta may vary some, so check it a few times.
- I use the Rotel for both some tomato and spicing. It provides most of the heat. If you don't want that, use a drained can of diced tomatoes. Be sure to drain. You probably will want to up the other spices a bit and consider a small can of chopped mild chilies.
- This is already low-fat and low-calorie. You can skip the cheese if you want even lower numbers, but you want the cheese.
- Good refrigerated for 3-4 days and can be frozen for 3-4 months.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors.
Originally published November 23, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Carol says
The 1 tsp chili powder and 1/2 tsp of garlic powder is corrected in the list but not in the instructions. Just letting you know. I am making this today to use the shredded chicken from the "freezer burnt rescue" I found on your site. Excellent idea. I have all of these ingredients in my pantry! I will be back to use more of your nice recipes. Thanks.
Dan Mikesell AKA DrDan says
Hi Carol,
Welcome to the blog.
Thanks for the note, the correction (now fixed), and the rating. The freezer-burnt chicken will work well here.
Dan
Marie says
Can it be done without pasta?
Dan Mikesell AKA DrDan says
Hi Marie,
Welcome to the blog.
Yes, but you will have too much liquid since the pasta won't be there to absorb it. Cut back on the Rotel or tomato sauce.
Dan
Anita Angdahl says
Is this recipe new. I remember a similar one years ago, believe it was on an ad for Rotel. I Don't remember putting pasta in, but a can of corn was added. Of course I've lost the recipe after all these years.
DrDan says
Yep, new at the time. I had a great crock pot ziti ( https://www.101cookingfortwo.com/crockpot-baked-ziti/ ) so I was experimenting with crock pot pasta recipes. I remember the first run of this recipe, way too hot. I obviously had the spicing way off.
If the recipe you remember was in an ad for RoTel, check their web site. They have a large recipe section.
Dan
Rex says
Bought a Crock-Pot at Kroger well over a month ago. Chick fil a was closed last night so I was stuck without any chicken tortilla soup today. This morning I decided on a whim to finally use that crock pot. On the way back from dnd I googled SW chicken and found this. Spent 5 mins at Kroger acquiring the goods. Could not have been simpler. Turned out great. And economic, too. I'll make it again. But next time I'll put the pasta in after 2 hours. Maybe later. Firmer pasta would've made this even better.
DrDan says
Hi Rex,
Thanks for the note. The paste probably needs at least 2 hours plus. So your end point would be the pasta being done.
You will love your crockpot if you like leftovers like we do.
Dan
David Pignotti says
I tried this recipe last week and it was great! The chicken seemed pretty undercooked at 3 hour on low. I had to kick it to high for the next hour or two.
DrDan says
Thanks for the note. I always check with a thermometer on things like this for 165. They just don't shred well if not done. This probably one of those variables. Different pots and different thickness of chicken breasts.
Alycia says
I was just curious if you could do this with rice instead of pasta?
DrDan says
I really don't think so. They cook so differently.
DrDan
Lfarren216@comcast.net says
Love the uncooked macaroni and cheese great success
DrDan says
Crock Pots really can do pasta well if you're careful.
Thanks for the comment.
DrDan
DrDan says
Nope, my bad... proof-reading failure complicated by cut and paste. It is 1 teaspoon chili powder and 1/2 teaspoon garlic powder. Post is now corrected.
Thanks for the pickup
DrDan