Add ingredients to the slow cooker
Place the chicken breasts in the bottom of your slow cooker. Pour in the enchilada sauce and chicken broth, then sprinkle in the cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir slightly to coat the chicken with the seasonings and sauce.

Cook on low
Cover and cook on low for 5–6 hours, or until the chicken is fully cooked and easy to shred. You can also cook on high for 3–4 hours if you’re short on time, but low heat yields more tender results.

Shred the chicken
Once the chicken is done, use two forks to shred it directly in the slow cooker. It should come apart easily after slow cooking. Stir the shredded chicken back into the sauce so it can soak up the flavors.

Add the pasta
Stir in the uncooked pasta, ensuring it’s mostly submerged in the sauce. Cover the slow cooker again and cook on high for another 20–30 minutes. Check occasionally to ensure the pasta is tender but not overcooked. Add a splash of broth if the mixture becomes too thick.

Stir in cheese
Once the pasta is tender, add the shredded cheddar cheese and stir until it’s completely melted and creamy. If you want a silkier texture, stir in the sour cream as well at this stage.

Adjust seasoning
Taste your pasta and adjust the seasoning as needed. If you like more heat, you can add a pinch of cayenne or chopped jalapeños. If it’s too thick, loosen it with a little warm broth.

Serve and garnish
Scoop the pasta into bowls and garnish with fresh cilantro, diced green onions, or sliced jalapeños for extra flavor and presentation. Serve hot and enjoy your delicious slow-cooked meal!