Slow Cooker Enchilada Orzo
User Reviews
4.8
72 reviews
Excellent
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Prep Time
10 mins
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Cook Time
8 hrs 10 mins
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Total Time
8 hrs 25 mins
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Servings
6 servings
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Course
Main Course
Slow Cooker Enchilada Orzo
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The easiest, creamiest enchilada pasta ever. Even the pasta gets cooked right in the crockpot!
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Ingredients
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 1 (10-ounce) can Old El Paso™ mild enchilada sauce
- 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
- ½ cup vegetable broth or more, as needed
- 1 cup corn kernels frozen, canned or roasted
- 1 cup canned black beans drained and rinsed
- Kosher salt and freshly ground black pepper to taste
- 4 ounces cream cheese cubed
- 2 cups uncooked orzo pasta
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn and black beans into a 6-qt slow cooker.; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and cook on high heat for an additional 15-30 minutes. Add more vegetable broth as needed until the desired consistency is reached.
- Serve immediately, garnished with cilantro, if desired.
Genuine Reviews
User Reviews
Overall Rating
4.8
72 reviews
Excellent
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