Sunday, March 26, 2017

Slow Cooker Chicken Fajita Pasta ***

We all really enjoyed this one.  It wasn't one of our favorites or anything, but it was quick to throw together and tasted pretty good.  I used angelhair pasta, just because it's our preference.  I also just threw in a frozen bag of fajita blend peppers and onions, to cut down on the prep time.  Mine cooked on high for about 6 hours, and it was perfect.  It kind of reminds me of my mom's recipe for Chicken Spaghetti, without the rotel and Velveeta.  I can't stand Velveeta, so this definitely played in its favor for me.  I would definitely make it again, but I think that next time I'll add in a can of diced green chilies.

(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.

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