Slow Cooker Southwestern Cheesy Chicken Pasta
INGREDIENTS
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20 oz. Ro-tel ((2 cans))
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11 oz. can Mexicorn (or a can of southwestern corn mix), drained
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3.8 oz. can olives, drained
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1 tsp. chili powder
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1/2 tsp. oregano
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1/2 tsp. salt
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1/4 tsp. pepper
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1/4 tsp. cumin
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2 lbs. boneless skin-less chicken breasts
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2 cups shredded sharp cheddar cheese
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16 oz. sour cream
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1 pound medium-sized shell pasta, (cooked according to package directions, drained)
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Additional shredded cheese
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Sliced green onions
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6 quart or larger
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