Crock Pot Mexican Casserole with Chicken (2024)

4.05 from 22 votes

Ingredients

Chicken breasts
Pasta
Shredded cheese—Mexican blend or cheddar cheese
Spices—chili powder, garlic powder, salt, pepper
Pantry—tomato sauce, black beans, RoTel

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.

🐓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.

1. Use the recipe card and adjust the number of servings to half or double.
2. Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
3. The half recipe will fit in a 2-quart mini crock pot.
4. A double recipe fits in a 6-quart or larger crock pot.
5. 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

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Crock Pot Mexican Casserole with Chicken

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.

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Servings #/Adjust if desired 6

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Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print. Otherwise step-by-step photos are in the post.

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

Calories : 249 kcal (12%)Carbohydrates : 29 g (10%)Protein : 21 g (42%)Fat : 6 g (9%)Saturated Fat : 3 g (15%)Cholesterol : 39 mg (13%)Sodium : 862 mg (36%)Potassium : 725 mg (21%)Fiber : 8 g (32%)Sugar : 4 g (4%)Vitamin A : 578 IU (12%)Vitamin C : 9 mg (11%)Calcium : 139 mg (14%)Iron : 3 mg (17%)

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

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