Description
Enjoy the delightful flavors of Slow Cooker Fajita Pasta! This dish combines tender chicken, vibrant peppers, and a creamy sauce for a quick and satisfying meal. Perfect for weeknight dinners, this recipe features easy prep and is sure to please everyone at the table.
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
- 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 with salt, pepper, and fajita seasoning.
- Place sliced peppers and onion at the bottom of the slow cooker.
- Put the seasoned chicken on top of the vegetables.
- Pour the chicken broth over the chicken, 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 heavy cream.
- Add the cooked pasta and shredded cheese, mixing until well coated in the creamy sauce.
Notes
This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
Feel free to add extra vegetables like zucchini or corn for additional flavor.
Adjust the spice level by adding more or less fajita seasoning to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg