Crockpot Chicken Fajita Pasta

9 meals (estimated)

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Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 red bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small purple onion, sliced
• 1 packet fajita seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 (10 oz) can Rotel, undrained
• 8 oz cream cheese, cubed
• 1 lb penne or rotini pasta, cooked
• 1 (8 oz) bag shredded Mexican blend cheese
• Fresh parsley, chopped, for garnish

Instructions

1. Place the chicken breasts into a slow cooker.
2. Season the chicken with the fajita seasoning, garlic powder, onion powder, and smoked paprika.
3. Add the sliced bell peppers, sliced onion, undrained Rotel, and cubed cream cheese to the slow cooker.
4. Cover and cook on high heat for 3 hours.
5. Shred the chicken and stir the mixture until the cream cheese is completely melted and incorporated.
6. Mix in the cooked pasta and the shredded Mexican blend cheese, stirring until the cheese is melted and the sauce is creamy.
7. Garnish with chopped fresh parsley and serve hot.