Crockpot Chicken Fajita Pasta
This crockpot chicken fajita pasta combines tender shredded chicken, colorful peppers, and smoky fajita seasoning in a creamy, cheesy sauce tossed with pasta. It’s an easy slow cooker dinner that brings big Tex-Mex flavor to the table with minimal effort!
Servings: 6
Ingredients
- 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.