Slow Cooker

Cheddar Chicken Nacho Pasta

with corn and crispy tortilla strips

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 6)

  • 26 oz. Boneless Skinless Chicken Breasts
  • 1 oz. Tortilla Strips
  • 5 oz. Corn Kernels
  • Info
    7⅖ oz. Cheese Sauce
  • 2 tsp. Taco Seasoning
  • Info
    2 oz. Light Cream Cheese
  • Info
    4 oz. Shredded Cheddar-Jack Cheese
  • 2 Red Bell Pepper
  • Info
    16 oz. Cooked Cavatappi Pasta
  • 1 fl. oz. Hot Sauce

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    447
  • Carbohydrates
    37g
  • Fat
    17g
  • Protein
    37g
  • Sodium
    1383mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Slow Cooker

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare The Ingredients

    PICS/ING/ER

    Stem, seed, remove ribs, and cut red bell pepper into 1" dice. Pat chicken dry, and season all over with half the taco seasoning and ½ tsp. salt.

  2. 2

    Start The Meal

    Place slow cooker liner in slow cooker, if desired. Fold top edges in before putting on lid. Combine red bell pepper, remaining taco seasoning, corn, cream cheese, ½ tsp. salt, and ¼ tsp. pepper in a clean slow cooker. Top with chicken. Turn slow cooker on to low heat. Cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 4-5 hours.

  3. 3

    Add Pasta and Sauce

    When 10 minutes are left to cook, carefully shred chicken in slow cooker. Stir in pasta and cheese sauce.

  4. 4

    Finish The Dish

    Plate dish as pictured on front of card, garnishing with *cheese *, ** tortilla strips *, and *hot sauce ** (to taste). Bon appétit!

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