Slow Cooker Chicken Fajita Pasta is a flavorful and comforting one-pot meal that combines the vibrant flavors of chicken fajitas with creamy pasta. Tender chicken, sautéed bell peppers, onions, and a blend of Mexican spices are slow-cooked to perfection and then tossed with pasta for a hearty, satisfying dinner. This recipe is ideal for busy weeknights or meal prep because it requires minimal hands-on time while delivering maximum flavor.

The combination of creamy sauce, tender chicken, and perfectly cooked pasta ensures every bite is rich and comforting. This dish is versatile, filling, and brings the zest of Tex-Mex cuisine into a convenient slow-cooker meal.

Why I Love This Recipe

I love this recipe because it combines the best of two worlds: the bold, spicy flavors of fajitas and the creamy, comforting texture of pasta. The slow cooker allows the chicken to become incredibly tender while infusing the sauce with deep, robust flavors from the vegetables and spices.

It’s easy to assemble, requires minimal prep, and results in a delicious, fuss-free dinner.

Why It’s a Must-Try Dish

This dish is a must-try because it’s incredibly versatile, family-friendly, and perfect for busy schedules. It’s a great way to enjoy the flavors of fajitas in a pasta format, offering both comfort and spice.

It’s also highly customizable, making it ideal for adjusting spice levels, adding vegetables, or using different types of pasta.

Preparation and Cooking Time

Preparation Time: 15 minutes
Cooking Time: 4 hours on low or 2-3 hours on high
Total Time: 4 hours 15 minutes

Servings and Nutritional Info

Servings: 6
Calories per Serving: ~450 kcal
Course: Main course
Cuisine: Mexican-inspired / Comfort food

Ingredients

• 1.5 lb (680 g) boneless, skinless chicken breasts
• 3 bell peppers (red, yellow, green), sliced
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup chicken broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• Salt and black pepper, to taste
• 8 oz (225 g) uncooked pasta (penne, rotini, or bowtie)
• 1 cup shredded cheddar or Mexican blend cheese
• 1/4 cup fresh cilantro, chopped (optional)
• 1 lime, cut into wedges (optional)

Cooking Directions

Step 1: Prepare the Slow Cooker
Spray the inside of the slow cooker with nonstick cooking spray or lightly coat with olive oil.

Step 2: Layer Ingredients
Place sliced bell peppers and onions at the bottom of the slow cooker. Place chicken breasts on top. Add minced garlic, diced tomatoes with juice, chicken broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper.

Step 3: Cook the Chicken
Cover and cook on low for 4 hours or on high for 2-3 hours, until the chicken is fully cooked and tender.

Step 4: Shred the Chicken
Remove the chicken from the slow cooker and shred it using two forks. Return shredded chicken to the slow cooker and stir to combine with vegetables and sauce.

Step 5: Cook the Pasta
Cook pasta according to package instructions until al dente. Drain and add to the slow cooker, stirring to coat the pasta with the sauce.

Step 6: Add Cheese
Sprinkle shredded cheese over the pasta and stir until melted and well combined.

Step 7: Garnish and Serve
Top with fresh cilantro and serve with lime wedges if desired.

Step-by-Step Preparation Method

1. Slice bell peppers and onion; mince garlic.
2. Spray slow cooker with nonstick cooking spray.
3. Place vegetables in slow cooker, then layer chicken on top.
4. Add garlic, diced tomatoes, chicken broth, and spices.
5. Cover and cook on low for 4 hours or high for 2-3 hours.
6. Shred cooked chicken and return to slow cooker.
7. Cook pasta separately and stir into slow cooker.
8. Add shredded cheese and stir until melted.
9. Garnish with cilantro and serve hot.

How to Serve

Serve hot as a main course in bowls or on plates. This dish pairs well with a side salad, tortilla chips, or warm bread. Squeeze fresh lime juice over the top for an added zesty flavor.

Recipe Tips

• Cut vegetables into uniform slices for even cooking.
• Use chicken thighs instead of breasts for extra flavor and juiciness.
• Adjust spices according to your preferred heat level.
• Cook pasta slightly underdone to prevent it from becoming mushy when combined with the sauce.
• For a creamier version, stir in 1/2 cup sour cream or cream cheese before serving.

Variations

• Add black beans or corn for extra texture and protein.
• Use whole wheat or gluten-free pasta for dietary preferences.
• Include jalapeños for a spicier kick.
• Top with avocado slices or a dollop of guacamole for richness.
• Substitute chicken with cooked shrimp or ground turkey for variety.

Freezing and Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze cooked pasta separately from chicken and vegetables for up to 2 months. Reheat gently and stir in fresh cheese.

Special Equipment Needed

• Slow cooker or crockpot
• Knife and cutting board
• Large pot for cooking pasta
• Forks for shredding chicken
• Spoon for stirring

FAQ

Q: Can I use pre-cooked or rotisserie chicken?
A: Yes, add shredded cooked chicken in the last 30 minutes of cooking to heat through.

Q: Can I make this dish vegetarian?
A: Substitute chicken with tofu or a variety of beans and add extra vegetables.

Q: Can I use a different type of pasta?
A: Yes, penne, rotini, bowtie, or fusilli all work well.

Q: Can I make this spicy?
A: Yes, add diced jalapeños, cayenne, or extra chili powder.

Q: Can I prepare this ahead of time?
A: Yes, prep vegetables and spices in advance. Combine ingredients in the slow cooker and cook later.

Conclusion

Slow Cooker Chicken Fajita Pasta is a hearty, flavorful, and easy meal that combines the vibrant taste of fajitas with creamy, comforting pasta. It’s ideal for busy weeknights, meal prep, or family dinners, requiring minimal hands-on time while delivering bold, satisfying flavors. With its tender chicken, colorful vegetables, and cheesy goodness, this dish is a must-try for anyone looking for a versatile and delicious Tex-Mex inspired meal.