Slow Cooker

Creamy Adobo Pulled Chicken Pasta

with cheddar corn muffins

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

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)

  • Info
    8 oz. Corn Muffin Mix
  • Info
    4 oz. Light Cream Cheese
  • 10 oz. Corn Kernels
  • Info
    16 oz. Cooked Penne Pasta
  • 2 Red Bell Pepper
  • Info
    3 oz. Shredded Cheddar Cheese
  • 1 Chipotle Chile in Adobo Sauce
  • Info
    1 oz. Crispy Fried Onions
  • ½ tsp. Seasoned Salt Blend
  • 26 oz. Boneless Skinless Chicken Breasts

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
    592
  • Carbohydrates
    72g
  • Fat
    18g
  • Protein
    37g
  • Sodium
    1344mg

Recipe Steps

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

    Stem, seed, remove ribs, and cut red bell pepper into 1" dice.

  2. 2

    Start The Meal

    Place slow cooker liner in slow cooker, if desired. Fold top edges in before putting on lid. Combine diced peppers, corn, ¼ cup warm water, seasoned salt, and cream cheese in a clean slow cooker. Top with chicken, 1 tsp salt and ¼ tsp pepper. Turn slow cooker on to low heat. Cover, and cook until chicken reach a minimum internal temperature of 165 degrees, 4 hours.

  3. 3

    Bake The Muffins

    After 3 ½ hours, in a mixing bowl, combine corn muffin mix, ⅓ of the cheese, and ⅔ cup water until a thick batter forms. Divide batter evenly into eight cups of prepared muffin tin. Bake in hot oven until muffin tops are lightly browned and start to crack, 15-17 minutes..

  4. 4

    Finish The Dish

    After 4 hours, stir pasta, chipotle pepper, and remaining cheese into slow cooker until combined and sauce is creamy. Plate dish as pictured on front of card, garnishing with crispy onions. Bon appétit!

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