Spicy Crockpot Chicken Pasta & Cheese

This is a slightly different twist on our favorite macaroni & cheese recipe. You can adjust the heat of the dish by adding more or less jalapenos to it. I like to cook with fresh peppers but for this dish, I am using the jarred peppers that you find at your local market. If you prefer, you can even use canned green chiles and it will be just as tasty.


Spicy Crockpot Chicken Pasta & Cheese
2 (10 3/4 oz) cans cream of chicken soup
3-4 boneless skinless chicken breasts, diced
3-5 Tblsp. chopped marinated jalapeno peppers
1/4 c. cubed Velveeta cheese (adjust cheese amount to your preference)
1 c. milk (can also substitute evaporated milk)
2 Tblsp. minced garlic
1 tsp.onion powder or flakes
Salt & pepper to taste
1 (8 0z) box pasta noodles (spirals, elbows, farfalle or whatever your preference is)


Heat soup, milk and cheese in a small sauce pot until cheese is melted. Stirring often.



Place all ingredients except pasta in a 4-6 qt. crockpot. Stir to mix well. Cover & cook on LOW setting for 6 hours or HIGH setting for about 3 -4 hours. Before last 10 minutes of cooking time, stir in uncooked pasta noodles. Let mixture continue to cook until pasta is tender.

**If you prefer, you can cook the pasta according to package directions and then stir into chicken mixture before serving.

Click HERE for printable recipe