Crockpot Fajita Pasta Casserole

Introduction:
Love the flavor of sizzling fajitas but want a dinner that basically makes itself? This Crockpot Fajita Pasta Casserole is your new best friend. It’s a smoky, cheesy, slow-cooked pasta dish packed with juicy chicken, tender peppers and onions, and just the right amount of Tex-Mex flair—all made right in your slow cooker.

It’s warm, cozy, and just the kind of meal you want waiting for you after a long day. Just toss everything in, let it cook low and slow, stir in the pasta, and get ready to dig into creamy, fajita-inspired comfort food.

Why You’ll Love This Recipe:

• Fajita flavor, crockpot convenience
• Creamy, cheesy, and satisfying
• Minimal prep, no stove babysitting
• Perfect for weeknights and leftovers
• Family-approved and meal-prep friendly

Healthy Highlights:

• Lean chicken breast or thighs
• Packed with bell peppers and onions
• Control the spice and cheese to suit your needs
• Use whole grain or gluten-free pasta if preferred

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Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs (cut into strips or leave whole to shred later)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
• ¾ cup chicken broth
• 4 oz cream cheese
• 10 oz dry penne or rotini pasta (added at the end)
• 1 ½ cups shredded cheddar or Mexican blend cheese (divided)
• Optional: chopped cilantro, green onions, jalapeños, or sour cream for topping

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Instructions:

Add to Crockpot:
Place chicken, bell peppers, onions, seasonings, diced tomatoes, and broth in the crockpot. Stir to coat everything evenly.

Cook:
Cover and cook on low for 4–5 hours or high for 2½–3 hours, until the chicken is fully cooked and veggies are tender.

Shred Chicken (if needed):
If you left the chicken whole, shred it in the pot using two forks.

Stir in Cream Cheese & Pasta:
Add the cream cheese and stir until melted and smooth. Then stir in the uncooked pasta and 1 cup of the shredded cheese.

Cook Again:
Cover and cook on high for an additional 20–30 minutes, or until pasta is tender. Stir once or twice during cooking if you can.

Top with Cheese:
Sprinkle the remaining ½ cup cheese over the top, cover, and let it melt for a few more minutes before serving.

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Crockpot Fajita Pasta Tips:

• Pasta Watch: Pasta cooks quickly in the slow cooker. Check it around the 20-minute mark to avoid overcooking.
• Customize the protein: Swap chicken for sliced steak, ground turkey, or beans for a vegetarian version.
• Make it spicy: Add jalapeños, chipotle powder, or hot sauce for more heat.
• Make ahead: You can prep everything except the pasta the night before and store it in the fridge until morning.

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Notes:

• Serves 6
• Store leftovers in the fridge for up to 4 days
• Reheat with a splash of broth or milk to keep it creamy
• Freezes best before adding the pasta

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Make It a Meal (and Then Another One):
Serve with tortilla chips, salsa, or a fresh green salad. Leftovers are great in burritos or even stuffed in bell peppers for a second-day spin.

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Summary:
This Crockpot Fajita Pasta Casserole is the ultimate low-effort, high-reward dinner. It’s smoky, creamy, cheesy, and loaded with fajita flavor—without the fuss of standing at the stove. Whether it’s a busy weeknight or you’re feeding a hungry crowd, this set-it-and-forget-it pasta is pure comfort in a bowl.