Crock Pot Taco Shells and Cheese – Easy, Cheesy & Totally Comforting!

Prep Time: 15 minutes | Cook Time: 2-3 hours on LOW | Total Time: 2 hours 15 minutes to 3 hours 15 minutes (mostly hands-off)
Difficulty: Super Easy | Intensity: Very Low (simple dump-and-start method, minimal active time)
Serves: 6-8 | Category: Main Course, Crock Pot, Comfort Food, Family Dinner

Forget the box! This Crock Pot Taco Shells and Cheese is your new favorite way to achieve the ultimate comfort food with a fun, fiesta-inspired twist. Imagine the creamy, velvety cheese sauce of the best homemade mac and cheese, infused with all the savory, spiced flavors of taco night, all cooked to tender perfection in your slow cooker. No boiling pasta, no making a roux—just dump, stir, and let the magic happen. It’s hearty, ridiculously flavorful, and the easiest path to a crowd-pleasing meal that requires almost no effort from you. Perfect for busy weeknights, potlucks, or feeding a hungry crowd with minimal cleanup.

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Ingredients

For the Pasta & Broth Base:

• 1 lb (16 oz) medium pasta shells

• 4 cups low-sodium chicken broth

• 1 (10 oz) can Rotel Original Diced Tomatoes & Green Chilies, undrained

• 1 cup half-and-half or whole milk

• 1 tablespoon taco seasoning (store-bought or homemade—see note)

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon kosher salt

For the Ultra-Cheesy Sauce:

• 2 cups shredded sharp cheddar cheese

• 2 cups shredded Colby Jack or Monterey Jack cheese

• 4 oz cream cheese, cut into small cubes

• ½ cup full-fat sour cream

For the Taco Toppings & Garnish (Serve On The Side):

• 1 lb ground beef or turkey, browned and seasoned with taco seasoning (optional, for a meaty version)

• Diced tomatoes

• Sliced green onions

• Sliced black olives

• Sliced jalapeños

• Chopped cilantro

• Extra sour cream

• Tortilla chips for crunch (highly recommended!)

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Instructions

Step 1: The Dump-and-Start Foundation

1. Important: Lightly grease the insert of a 5-6 quart slow cooker with cooking spray or butter for easier cleanup.

2. Add the uncooked pasta shells, chicken broth, undrained Rotel tomatoes, half-and-half, taco seasoning, garlic powder, onion powder, and salt to the crock pot.

3. Stir everything together until well combined, ensuring the pasta is mostly submerged in the liquid.

Step 2: Slow Cook to Creamy Perfection

1. Cover and cook on LOW for 2 to 2.5 hours. Do not cook on HIGH, as it can cause the dairy to separate and the pasta to become mushy.

2. After 2 hours, stir the mixture. The pasta should be tender and most of the liquid should be absorbed. If there’s still a significant amount of liquid, continue cooking, checking every 15 minutes.

Step 3: The Cheesy Transformation

1. Once the pasta is cooked and the liquid has thickened into a sauce, turn the slow cooker to the WARM setting.

2. Add the cubed cream cheese, shredded cheddar, and shredded Colby Jack cheese. Stir continuously until all the cheese is completely melted and the sauce becomes smooth and velvety. This should take 3-5 minutes of gentle stirring.

3. Stir in the sour cream until fully incorporated.

Step 4: The Final Rest & Serve

1. Let it Rest: Replace the lid and let the dish sit on WARM for 10-15 minutes before serving. This allows the sauce to thicken to the perfect, creamy consistency and the flavors to fully meld.

2. Serve Your Way: Ladle the incredibly cheesy taco shells into bowls. This is where the fun begins! Set up a topping bar with all your favorite taco fixings. Let everyone customize their bowl with browned taco meat, diced tomatoes, green onions, olives, jalapeños, a dollop of sour cream, and a final sprinkle of cilantro.

3. The Essential Crunch: Don’t forget to serve with a handful of sturdy tortilla chips on the side or crumbled right on top. The contrast of the creamy pasta with the crispy chip is absolutely divine.

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Chef’s Notes & Tips for Success

• Pasta Choice: Medium shells are ideal as their shape holds the cheesy sauce perfectly. Elbow macaroni or cavatappi also work well. Do not use “quick-cook” pasta.

• Low and Slow is Law: Cooking on LOW is non-negotiable for a smooth sauce. High heat will cause the dairy to curdle and the pasta to overcook.

• Homemade Taco Seasoning (Quick Mix): For the best flavor, mix: 1 tbsp chili powder, 1 ½ tsp cumin, 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp oregano, and a pinch of cayenne.

• Pre-Browned Meat: For a meaty version, brown 1 lb of ground beef or turkey with 1 tbsp of taco seasoning. Drain fat and stir it into the crock pot during the last 30 minutes of cooking, or simply serve it on top.

• Avoid Dairy Curdling: Always add the cream cheese, shredded cheese, and sour cream after the pasta is cooked and the slow cooker is on WARM or OFF. Direct high heat will cause separation.

• Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave with a splash of milk, stirring frequently to re-emulsify the sauce.

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Nutrition Information (Per Serving, approximately 1.5 cups without meat or toppings)

**Percent Daily Values are based on a 2000 calorie diet. These are estimates and will vary based on specific ingredients and brands used. Sodium can be reduced by using no-salt-added broth and tomatoes.*