Southwestern Cheesy Chicken and Pasta

• 20 oz Rotel tomatoes and green chilies
• 11 oz mexicorn, drained
• 4 oz sliced black olives, drained
• 1 tsp chili powder
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground cumin
• 2 lb chicken breasts
• 8 oz shredded sharp cheddar cheese
• 1 1/2 cup sour cream
• 1 lb medium shell pasta, cooked & drained

1. Add Rotel tomatoes, corn, olives, chopped onion, tomato juice, & seasonings to crock pot.
2. Stir and add chicken.
3. Cook on LOW 8 hours.
4. Shred chicken in cooker.
5. Stir in cheese and sour cream.
6. Stir in cooked pasta.
7. Serve with more cheese and green onions.

tomatoes, mexicorn, black olives, chili powder, oregano, salt, black pepper, ground cumin, chicken breasts, cheddar cheese, sour cream, shell pasta

Taken from cookpad.com/us/recipes/353262-southwestern-cheesy-chicken-and-pasta (may not work)