Description
Crockpot Chicken Fajita Pasta combines tender chicken, vibrant peppers, and creamy sauce for a quick and satisfying meal. Perfect for busy weeknights!
Ingredients
Scale
- 1½ pounds boneless & skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 1 ounce fajita seasoning packet
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 small onion sliced
- 1/2 cup chicken broth
- 1 10 ounce can tomatoes with green chiles, drained
- 3 cloves garlic chopped
- 1 cup heavy cream
- 12 ounces penne pasta cooked
- 1½ cups shredded mexican-blend cheese
Instructions
- Season the chicken generously with salt, pepper, and fajita seasoning.
- Add the sliced peppers and onion to the bottom of the slow cooker.
- Place the seasoned chicken right on top.
- Pour in the broth, cover, and cook on LOW for 4–5 hours, until the chicken is tender.
- Shred the chicken directly in the slow cooker, then stir in the cream.
- Add the cooked pasta and shredded cheese, stirring until everything is melted and coated in that creamy, fajita-style sauce.
Notes
For more spice, add jalapeños or extra fajita seasoning.
You can substitute the penne pasta for your favorite pasta type.
This dish can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 685
- Sugar: 3g
- Sodium: 1031mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 157mg