Crock Pot Chicken Fajita Pasta
Crock Pot Chicken Fajita Pasta – Creamy, Cheesy, & Packed with Flavor!
If you’re looking for a comforting and flavorful weeknight dinner that’s easy to make, this Crock Pot Chicken Fajita Pasta is going to be your new favorite! Tender shredded chicken, colorful fajita veggies, creamy sauce, melted cheese, and perfectly cooked pasta all come together in one irresistible dish.
Whether you call it slow cooker chicken fajita pasta or just “pure comfort in a bowl,” this recipe is a family favorite that’s both hearty and budget-friendly. Plus, it’s a great meal prep recipe — you can make a big batch and enjoy the leftovers for lunch or dinner throughout the week.
Why You’ll Love This Crock Pot Chicken Fajita Pasta
- Hands-off cooking: The slow cooker does all the work for you!
- Incredible flavor: A perfect mix of smoky fajita seasoning, sweet peppers, creamy sauce, and savory chicken.
- Family-friendly: Kids and adults alike will clean their plates.
- Versatile: Customize the spice level and mix in your favorite add-ins.
- Meal prep win: Reheats beautifully for a stress-free lunch or quick dinner.
Ingredients You’ll Need
Here’s everything you’ll need to make Crock Pot Chicken Fajita Pasta. For exact measurements, see the recipe card below.
- 1 tablespoon olive oil – Helps keep the chicken juicy.
- 2 large chicken breasts – Boneless, skinless works best.
- 1 teaspoon garlic salt – For a punch of savory flavor.
- 1 teaspoon garlic powder – Adds depth to the dish.
- 2 tablespoons chicken fajita seasoning – Use store-bought or make homemade fajita seasoning.
- 1 bag Birds Eye frozen fajita pepper mix – A blend of red, yellow, and green peppers plus onions.
- 1 (14.5 oz) can diced tomatoes with onions and peppers – Adds moisture and flavor.
- 1 cup chicken broth – Helps cook the chicken and create a flavorful base.
- ½ to 1 cup heavy cream or milk – For creamy richness (adjust to your preference).
- 1½ cups shredded Mexican cheese blend – Optional but highly recommended.
- 12 oz penne pasta – Cooked separately until al dente.
- Fresh parsley or cilantro – For garnish and freshness.
How to Make Crock Pot Chicken Fajita Pasta
Step 1: Add Chicken and Seasonings
Pour olive oil into the bottom of your slow cooker. Add the chicken breasts, then sprinkle with garlic salt, garlic powder, and chicken fajita seasoning.
Step 2: Add Peppers and Tomatoes
Top the chicken with the frozen fajita pepper mix and the can of diced tomatoes (including juices). Pour in the chicken broth.
Step 3: Cook
Cover and cook on LOW for 4–6 hours, or until the chicken is tender and fully cooked through.
Step 4: Shred the Chicken
Remove the lid and use two forks to shred the chicken directly in the crock pot. Stir everything well to coat in the fajita juices.
Step 5: Stir in Cream and Cheese
Add the cream (or milk) and the shredded cheese. Stir until the sauce is creamy and well combined.
Step 6: Add Pasta
Boil the penne pasta separately according to package directions. Drain and add to the crock pot. Gently stir to coat the pasta in the sauce and mix-ins.
Step 7: Serve & Enjoy
Serve warm with a sprinkle of chopped parsley or cilantro and a little extra cheese on top, if desired.
Recipe Tips & Variations
- Make it spicy: Add diced jalapeños, red pepper flakes, or a dash of hot sauce.
- Lighten it up: Use half-and-half or milk instead of heavy cream, and reduce the cheese.
- Add more veggies: Mushrooms, zucchini, or corn taste great in this recipe.
- Gluten-free: Use gluten-free pasta.
- Make it ahead: Cook the chicken and sauce in the crock pot, store in the fridge, and add freshly cooked pasta just before serving.
What to Serve with Crock Pot Chicken Fajita Pasta
While this dish is hearty enough to stand alone, here are some sides that pair perfectly:
- Garlic bread or homemade dinner rolls to soak up the sauce.
- Fresh garden salad for a light contrast.
- Roasted vegetables like asparagus or broccoli for extra nutrition.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze the chicken and sauce (without pasta) for up to 2 months. Add freshly cooked pasta when reheating.
- Reheat: Warm in the microwave or on the stove over low heat, adding a splash of milk if needed to loosen the sauce.
FAQ
Can I use rotisserie chicken instead?
Yes! Skip the slow cooking step and simply combine cooked shredded chicken with the peppers, tomatoes, and cream sauce. Heat until warmed through, then add the pasta.
Do I have to cook the pasta separately?
For the best texture, yes. Cooking pasta in the crock pot can make it mushy, so boiling it separately and adding at the end keeps it perfect.
Can I double this recipe?
Absolutely! Just make sure your slow cooker can handle the volume.
