Description
A warm and colorful dish that combines tender chicken, bell peppers, and creamy goodness, bringing the flavors of Mexico to your kitchen.
Ingredients
Scale
- 1½ pounds boneless & skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ounce fajita seasoning packet
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- ½ cup chicken broth
- 1 (10-ounce) can tomatoes with green chiles, drained
- 3 cloves garlic, chopped
- 1 cup heavy cream
- 12 ounces cooked penne pasta
- 1½ cups shredded Mexican-blend cheese
Instructions
- Season the chicken generously with salt, pepper, and fajita seasoning.
- Layer sliced peppers and onion at the bottom of the slow cooker.
- Place seasoned chicken on top of the vegetables.
- Pour in the chicken broth, cover, and set to LOW for 4-5 hours until chicken is tender.
- Shred the chicken directly in the slow cooker and stir in heavy cream.
- Add the cooked penne pasta and shredded cheese, mixing until everything is melted and coated.
Notes
For a lighter version, substitute half-and-half or a dairy-free alternative for heavy cream. Customize the heat level by using mild or spicy seasonings.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 540
- Sugar: 5g
- Sodium: 1000mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg