Description
Satisfy your cravings with this Crockpot Chicken Fajita Pasta featuring tender chicken, bell peppers, and a creamy sauce. 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
- ½ 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
Feel free to adjust the spice level by adding more or less fajita seasoning.
Serve with fresh cilantro on top for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg