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4.8 from 72 votes

Slow Cooker Enchilada Orzo

The easiest, creamiest enchilada pasta ever. Even the pasta gets cooked right in the crockpot!

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

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

    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.