Description
This Crockpot Chicken Fajita Pasta combines tender chicken, colorful bell peppers, and a rich, creamy sauce. Perfect for a quick dinner that pleases everyone!
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.
- Layer sliced peppers and onion at the bottom of the slow cooker.
- Place seasoned chicken on top of the vegetables.
- Pour in the chicken broth, cover, and set to LOW for 4-5 hours until chicken is tender.
- Shred the chicken directly in the slow cooker and stir in heavy cream.
- Add the cooked penne pasta and shredded cheese, mixing until everything is melted and coated.
Notes
For extra spice, consider adding jalapeños or a dash of hot sauce.
This dish can be topped with fresh cilantro or avocado for added flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 150mg