Description

This Crockpot Chicken Fajita Pasta is a delightful blend of tender chicken, vibrant bell peppers, and creamy cheese, making it the perfect comfort food for a quick and satisfying dinner. Easy to prepare and big on flavor, it’s sure to please the whole family!

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

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Instructions

Generously season the chicken with salt, pepper, and fajita seasoning.
Layer the sliced peppers and onion at the bottom of the slow cooker.
Place the seasoned chicken on top of the vegetables.
Pour in the chicken broth, cover the slow cooker, and cook on LOW for 4–5 hours until the chicken is tender.
Shred the chicken in the slow cooker and stir in the heavy cream.
Mix in the cooked penne pasta and shredded cheese until everything is melted and coated in the creamy sauce.

Notes

You can substitute other pasta shapes if you prefer.
Feel free to adjust the amount of cheese according to your liking.
For a little more heat, you can add some sliced jalapeños.

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 2g
Sodium: 1100mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 40g
Cholesterol: 150mg