Crock Pot Chicken Fajita Pasta
Tender shredded chicken combined with colorful fajita vegetables, creamy sauce, melted cheese, and perfectly cooked pasta for a flavorful and comforting slow cooker meal.
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.