Chicken Enchilada Pasta

Source:

Ingredients

4 Whole boneless, skinless chicken breasts

2 heaping Tablespoons minced garlic

1 heaping Tablespoon cumin

1 Whole medium sweet onion, diced

1 Whole large red bell pepper, diced

2 (10 oz.) cans mild green chili enchilada sauce

1 (10 oz.) can medium red enchilada sauce

1 (4 oz.) can diced green chiles

1 (16 oz.) package rigatoni pasta, uncooked

1 Cup sour cream

1 Cup shredded cheese, your choice

1 Cup shredded cheese, your choice (optional topping)

1 Whole sliced avocado (optional topping)

green onions, diced (optional topping)

black olives, sliced (optional topping)

1 large tomato, diced (optional topping)

sour cream (optional topping)

Directions

Place the chicken breasts in the slow cooker, and season with garlic and cumin.

Add onion, bell pepper, both enchilada sauces, and green chilies. Stir well.

Cook on LOW for 6 hours or HIGH for 3-4 hours depending on the temperature of your slow cooker when set to HIGH.

Add uncooked pasta, sour cream, and shredded cheese.

Cook on HIGH for 1 more hour or until pasta is tender.

Top with optional toppings of your choice. Serve and enjoy!