Slow Cooker Chicken Fajitas Pasta Recipe

2019-06-21
  • Yield : 6 serving plates
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 5:00 h
  • Ready In : 5:10 h

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Nutritional Info

This information is per serving.

  • Calories

    135
  • Fat

    6 g
  • Saturated Fat

    1.6 g
  • Polyunsaturated Fat

    1.1 g
  • Cholesterol

    88 mg
  • Sodium

    799 mg
  • Potassium

    284 mg
  • Carbohydrate

    2.2 g
  • Fiber

    0 g
  • Sugars

    0 g
  • 19 g

    19 g

Slow cooker chicken fajitas pasta recipe. Fajitas is a traditional Mexican meal.  Boneless and skinless chicken breasts with cream of mushroom soup, spices, and vegetables cooked in a slow cooker. Use any pasta for this recipe (I used cooked penne pasta).

Don’t know how to cook penne pasta? Please watch video-https://www.youtube.com/watch?v=RYh_4YJ9BS0


Are you looking for more easy and delicious slow cooker recipes? We have a huge collection of them, please check it out here- Slow Cooker Recipes

Equipment You Need to Cook Chicken Fajitas Pasta

Slow Cooker

Tongs

Slow Cooker Chicken Fajitas Pasta Recipe

Ingredients

  • 1 red bell pepper, cored, seeded and diced
  • 1 yellow onion, peeled and diced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • salt and freshly ground black pepper, to taste
  • 5-6 boneless and skinless chicken breasts
  • 2 14½ oz ((435 ml) each) cans cream of mushroom soup
  • 1 pound (480 g) cooked penne pasta
  • 2 cups (500 ml) grated Cheddar cheese
  • 3/4 cup (180 ml) low-sodium chicken stock

Method

Step 1

In a 6-quart (6 L) slow cooker, combine diced red bell pepper, onion, garlic powder, salt, black pepper, chicken, mushroom soup and 1 cup of grated Cheddar cheese. Mix well.

Step 2

Close the pot and cook on high-heat setting for 3-4 hours or until chicken is tender.

Step 3

Open the lid and remove cooked chicken beasts. Transfer to a cutting board. Dice, then return to the slow cooker. Pour in cooked penne pasta and remaining cheese.

Step 4

Using tongs, coat the pasta in the sauce and melt cheese, adding chicken stock. Reduce heat to low, cover the cooker and cook for a further 20-30 minutes.

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