Crockpot Chicken Fajita Pasta
If you love easy slow cooker dinners, this crockpot chicken fajita pasta is about to become a family favorite.
Shredded chicken cooks with bell peppers, onions, garlic, and tomatoes with green chiles before being tossed with creamy cheese and hearty penne pasta.
It’s packed with bold Tex-Mex flavor, incredibly comforting, and perfect for busy weeknights.
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Why You’ll Love This Crockpot Chicken Fajita Pasta Recipe
- Easy slow cooker meal: The crockpot does most of the work, making dinner simple and stress-free.
- Creamy and comforting: Heavy cream and melted cheese make every bite rich and delicious.
- Family friendly: Mild spice and hearty ingredients make it a dinner everyone can enjoy.
- Perfect for leftovers: It reheats well for easy lunches or another quick dinner.
Crockpot Chicken Fajita Pasta Ingredients
- Boneless, skinless chicken breasts
- Salt
- Black pepper
- Fajita seasoning
- Red bell pepper
- Green bell pepper
- Small onion
- Chicken broth
- Tomatoes with green chiles
- Garlic
- Heavy cream
- Penne pasta
- Shredded Mexican-blend cheese
How To Make Slow Cooker Chicken Fajita Pasta
This visual guide is helpful for making this recipe. For the full printable recipe with measurements, scroll to the bottom of the post.
Season the chicken on all sides with the salt, black pepper, and fajita seasoning. Place the seasoned chicken in the bottom of the slow cooker.
Top the chicken with the sliced red and green bell peppers, sliced onion, chopped garlic, and the drained tomatoes with green chiles. Pour the chicken broth over everything.
Cover and cook on low for 4 to 5 hours, or until the chicken is tender enough to shred easily with two forks.
Shred the chicken directly in the slow cooker, then stir in the heavy cream until well combined.
Add the cooked penne pasta and shredded Mexican-blend cheese.
Stir until the cheese is completely melted and the pasta is evenly coated in the creamy sauce.
Let the pasta rest for 5 to 10 minutes to thicken slightly, then serve warm with your favorite toppings if desired.
Crockpot Chicken Fajita Pasta FAQs
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs stay juicy and work just as well in this recipe.
Why is the pasta added at the end?
Adding cooked pasta at the end keeps it from becoming soft and overcooked during the long cooking time.
Can I make this recipe spicier?
Absolutely. Add sliced jalapeños, extra fajita seasoning, or your favorite hot sauce for more heat.
Can I add extra ingredients?
Yes. Black beans, corn, or even extra bell peppers make great additions to this hearty meal.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I use a different type of pasta?
Yes. Rotini, rigatoni, or other short pasta types work well in place of penne.
What to Serve With Chicken Fajita Pasta
- Garlic bread
- Warm flour tortillas
- Side salad
- Mexican rice
- Avocado or guacamole
- Sour cream, cilantro, and sliced jalapeños
Crockpot Chicken Fajita Pasta
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 1 tsp Salt
- ½ tsp black pepper
- 1 ounce fajita seasoning
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 small small onion sliced
- ½ cup chicken broth
- 1 (10 ounce) can tomatoes with green chiles drained
- 3 gloves garlic chopped
- 1 cup heavy cream
- 12 ounces penne pasta cooked
- 1½ cups shredded Mexican-blend cheese
Instructions
- Season the chicken on all sides with the salt, pepper, and fajita seasoning.
- Place the seasoned chicken in the bottom of the slow cooker.
- Top with the sliced bell peppers, onion, chopped garlic, and drained tomatoes with green chiles.
- Pour the chicken broth over everything.
- Cover and cook on Low for 4 to 5 hours, or until the chicken is tender and shreds easily.
- Shred the chicken with two forks, then stir in the heavy cream.
- Add the cooked penne pasta and shredded Mexican-blend cheese. Stir until the cheese is melted and everything is well combined. Serve warm.
Notes
Tips & Tricks
- Add pasta at the end to prevent overcooking.
- Slice peppers evenly.
- Let sit 5–10 minutes to thicken.
