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Slow Cooker Chicken Fajita Pasta

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Dinner
Cuisine Mexican
Servings 6 servings
Calories 300 kcal

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)

Instructions
 

  • 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.