Description
Ingredients
• 12 oz penne or rotini pasta, cooked and drained
• 1 cup chicken broth
• 1 can (10 oz) diced tomatoes with green chilies (Rotel)
• 3 large chicken breasts
• 3 bell peppers (red, green, yellow), sliced
• 1 large onion, sliced
• 1 packet fajita seasoning (or taco seasoning)
• 1 tsp garlic powder
• 1 tsp buttery garlic herb seasoning
• ½ tsp salt
• ½ tsp black pepper
• 1 cup (8 oz) shredded Mexican blend cheese
Instructions
1. Place chicken breasts into the crockpot. Add sliced peppers, onion, and diced tomatoes with green chilies.
2. Pour in the chicken broth, then season with fajita seasoning, garlic powder, buttery herb seasoning, salt, and black pepper. Mix lightly to combine.
3. Cover and cook on LOW for about 6 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.
4. Remove the chicken, shred it into bite-sized pieces, then return it to the crockpot and stir everything together.
5. Add the cooked pasta and shredded cheese. Mix until the cheese melts and everything becomes creamy and well combined.
6. Let the mixture sit on warm for 10–15 minutes to thicken slightly before serving.
- Prep Time: 15 min
- Cook Time: 6 hours
- Category: Dinner
- Method: Crock Pot
- Cuisine: American