If you crave a comforting, hearty meal bursting with bold southwestern flavors, this Crock Pot Chicken Fajita Pasta is exactly what you need. Picture tender chicken infused with zesty fajita seasonings, colorful sautéed peppers, and onions all mingling in a creamy, cheesy sauce that hugs perfectly cooked pasta.
This one-pot slow cooker dinner effortlessly combines convenience and incredible taste, ideal for busy weeknights or when you want a meal that feels special with minimal effort.
- Hands-off slow cooker cooking gives you tender, juicy chicken with minimal prep.
- Loaded with vibrant fajita vegetables adding bright flavor and color.
- Creamy cheese sauce that perfectly complements the smoky spices and pasta.
- Flexible recipe adaptable for various dietary preferences and spice levels.
Ingredients
- Olive oil: A tablespoon to keep the chicken moist and enhance flavor during cooking.
- Chicken breasts: Two large, boneless skinless pieces that shred easily for a tender texture.
- Garlic salt: One teaspoon adds an essential savory punch to the chicken seasoning.
- Garlic powder: A teaspoon to deepen flavor with subtle aromatic notes.
- Chicken fajita seasoning: Two tablespoons of spicy, smoky blend for authentic Tex-Mex flavor. Use homemade or store-bought.
- Frozen fajita pepper mix: One bag of Birds Eye mix, including red, yellow, green peppers, and onions, for vibrant color and crunch.
- Diced tomatoes with onions and peppers: One 14.5-ounce can to add moisture and robust flavor to the sauce.
- Chicken broth: One cup provides the flavorful cooking liquid and base for the sauce.
- Heavy cream or milk: Half to one cup to create a rich, creamy texture according to your preference.
- Mexican cheese blend: One and a half cups shredded for melty, cheesy indulgence (optional but recommended).
- Penne pasta: Twelve ounces cooked al dente separately, perfect to soak up the sauce and hold texture.
- Fresh parsley or cilantro: For garnish, adding freshness and a pop of green color.
Instructions
- Add Chicken and Seasonings
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Start by pouring olive oil into the bottom of your slow cooker to keep the chicken juicy during cooking. Place the chicken breasts inside, then evenly sprinkle garlic salt, garlic powder, and chicken fajita seasoning over them to infuse bold layers of flavor directly into the meat.
- Add Peppers and Tomatoes
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Layer the frozen fajita pepper mix on top of the seasoned chicken for a colorful vegetable component. Pour in the diced tomatoes including their juices, along with the chicken broth, which creates a flavorful cooking liquid to tenderize the chicken and develop the sauce base.
- Cook Low and Slow
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Cover the slow cooker and cook on LOW for 4 to 6 hours, allowing the chicken to become tender and fully cooked. This slow cooking melds the spices, vegetables, and broth into a rich fajita-flavored sauce.
- Shred the Chicken
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Remove the lid carefully and use two forks to shred the chicken directly in the crock pot. Stir well so the chicken absorbs the flavorful fajita juices and peppers, ensuring every bite is moist and seasoned.
- Stir in Cream and Cheese
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Add the heavy cream or milk to the crock pot along with the shredded Mexican cheese blend. Stir continuously until the sauce turns creamy and the cheese melts completely, creating a luscious, cheesy coating that clings to the chicken and veggies.
- Cook Pasta and Combine
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Meanwhile, boil the penne pasta separately according to package instructions until al dente. Drain the pasta and fold it gently into the crock pot mixture, mixing well so every piece is coated with the creamy fajita sauce for a harmonious dish.
- Serve and Garnish
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Dish out the creamy chicken fajita pasta warm, sprinkled with freshly chopped parsley or cilantro for brightness. Add extra cheese on top if desired to elevate the indulgence and visual appeal.
- Cooking times may vary depending on your slow cooker model; ensure chicken reaches an internal temperature of 165°F for safety.
- If you prefer a thinner sauce, reduce the amount of cheese or cream to avoid overly thick consistency.
- Keep pasta separate until serving to prevent it from becoming mushy in the crock pot.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk or broth if the sauce thickens too much.
Serving Suggestions
Serve this Crock Pot Chicken Fajita Pasta with a simple green salad or Mexican street corn for a complete meal. A dollop of sour cream or a squeeze of lime juice on top adds extra zest and creaminess.
- For extra smoky flavor, add a teaspoon of smoked paprika to the fajita seasoning mix.
- Use rotisserie chicken for an ultra-quick version; add frozen peppers and sauce ingredients to heat through in the crock pot.
- Try gluten-free or whole wheat pasta to suit dietary needs without compromising texture.
FAQs
- Can I use chicken thighs instead of breasts?
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Yes! Boneless skinless chicken thighs work well and tend to be more tender and flavorful, though cooking time remains similar.
- How spicy is this dish?
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The heat level depends on your fajita seasoning. You can add jalapeños or hot sauce for more kick or omit spicy seasonings for a milder version.
- Can I prepare this recipe ahead of time?
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Absolutely! Cook the chicken and sauce in the crock pot, store in the fridge, and add freshly cooked pasta just before serving to keep everything fresh.
- What if I don’t have a slow cooker?
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You can make a stovetop version by simmering the seasoned chicken and veggies in a covered pot, then shredding and finishing with cream and cheese once cooked.
- Can this be frozen?
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The cooked chicken fajita mixture freezes well without the pasta. Freeze separately and combine with freshly cooked pasta when reheating.
- What cheese can I substitute for the Mexican blend?
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Cheddar, Monterey Jack, or a mix of mozzarella and pepper jack are good substitutes that melt nicely and add flavor.
Crock Pot Chicken Fajita Pasta
Equipment
- 1 slow cooker
- 1 large pot for boiling pasta
Ingredients
- 1 tablespoon olive oil
- 2 large boneless skinless chicken breasts
- 1 teaspoon garlic salt
- 1 teaspoon garlic powder
- 2 tablespoons chicken fajita seasoning
- 1 16 oz bag frozen fajita pepper mix (red, yellow, green peppers and onions)
- 1 14.5 oz can diced tomatoes with onions and peppers
- 1 cup chicken broth
- ½ to 1 cup heavy cream or milk
- 1½ cups shredded Mexican cheese blend optional
- 12 oz penne pasta cooked separately until al dente
- fresh parsley or cilantro for garnish
Instructions
- Pour olive oil into the bottom of the slow cooker.
- Place chicken breasts in the slow cooker and sprinkle with garlic salt, garlic powder, and chicken fajita seasoning.
- Add the frozen fajita pepper mix and the can of diced tomatoes with juices on top of the chicken.
- Pour chicken broth over all ingredients.
- Cover and cook on low for 4 to 6 hours, until the chicken is tender and fully cooked.
- Remove the lid and shred the chicken using two forks directly in the slow cooker.
- Stir the shredded chicken and vegetables to combine with the fajita juices.
- Add the heavy cream or milk and shredded cheese, stirring until the sauce is creamy and well combined.
- Meanwhile, boil the penne pasta separately according to package instructions, then drain.
- Add the cooked pasta to the slow cooker and gently stir to coat it with the sauce and chicken mix.
- Serve warm, garnished with chopped parsley or cilantro and extra cheese if desired.
Notes
- Add diced jalapeños or red pepper flakes for extra heat.
- Use half-and-half or milk to reduce richness.
- Mix in additional vegetables such as zucchini or corn.
- Substitute gluten-free pasta for a gluten-free option.
- Prepare chicken and sauce ahead, add freshly cooked pasta before serving.
