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Slow Cooker Enchilada Orzo
4.8 from 72 votes

Slow Cooker Enchilada Orzo

Slow Cooker Enchilada Orzo blends fire-roasted diced tomatoes, mild enchilada sauce, green chiles, corn, and black beans cooked slowly to meld flavors. Cream cheese is added for creamy richness before stirring in orzo pasta to finish cooking. The result is a hearty, creamy, and mildly spicy casserole-style dish with tender orzo and southwestern flavors, easily made hands-off in a slow cooker and garnished with fresh cilantro for brightness.

Prep Time
10 mins
Cook Time
8 hrs 15 mins
Total Time
8 hrs 25 mins
Servings: 6 servings
Course: Main Course

Ingredients

  • 1 diced tomatoes 14.5-ounce can, fire roasted
  • 1 enchilada sauce Old El Paso brand, mild, 10-ounce can
  • 1 green chiles Old El Paso brand, chopped, drained, 4.5-ounce can
  • ½ cup vegetable broth or more, as needed
  • 1 cup corn kernels frozen, canned or roasted
  • 1 cup black beans drained and rinsed, canned
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 4 ounces cream cheese cubed
  • 2 cups orzo pasta uncooked
  • 2 tablespoons cilantro fresh, chopped leaves

Instructions

    Cup of Yum
  1. 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.
  2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  3. 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.
  4. Serve immediately, garnished with cilantro, if desired.