Step 1: Prep the chicken and base
Place the chicken breasts in the bottom of the slow cooker. Pour in the enchilada sauce, diced tomatoes with green chilies, chicken broth, chili powder, cumin, garlic powder, salt, and pepper. Stir to combine.

Step 2: Slow cook the chicken
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.

Step 3: Shred the chicken
Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the Crockpot and stir.

Step 4: Add the pasta
Stir in the uncooked pasta, making sure it’s fully submerged in the sauce. Cover again and cook on HIGH for 20–30 minutes, or until pasta is tender. Stir occasionally if your slow cooker runs hot to prevent sticking.

Step 5: Finish with cheese
Once the pasta is cooked, stir in the shredded cheese and sour cream (if using) until melted and creamy.

Step 6: Serve and garnish
Scoop into bowls and top with your favorite garnishes like cilantro, sliced jalapeños, or diced avocado.