SLOW COOKER CHICKEN FAJITA PASTA
(luckymommyto2boys ~ Amy ~ MyHeavenlyRecipes)
1 Green Bell Pepper, diced
1 Onion, diced
1 Can Diced Tomatoes, drained
1 TSP Ground Cumin
1/2 teaspoon garlic powder
salt & pepper, to taste
5-6 chicken breasts
2 Cans Cream of Mushroom Soup
1 Box Barilla Spaghetti or Angel Hair, cooked and drained
2 cups Cheddar Cheese, grated
3/4 C Chicken Stock (or water)
Place onion, bell pepper, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a crock-pot. Stir to mix ingredients. Cook on high for 3-4 hours or until chicken is fully cooked.
Remove chicken breasts from the crock-pot, dice and return to crock-pot. Pour in cooked spaghetti, tomatoes and remaining cheese. Using a pair of tons coat the pasta in sauce and melt cheese, adding in a few splashes of chicken stock (or water). Cook another 20-30 minutes on low and serve.
*luckymommy/Amy's notes: I used a bag of frozen fajita blend peppers. Next time I'll add a can of green chilies.