Crock Pot Chicken Fajita Pasta

• Meat

  • 5 Chicken breasts

• Produce

  • 1/2 tsp Garlic powder
  • 1 Green bell pepper
  • 1 Onion
  • 1 Can Tomatoes

• Canned Goods

  • 3/4 cup Chicken stock
  • 2 Cans Cream of mushroom soup

• Baking & Spices

  • 1 Salt & pepper

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 2 cups Cheddar cheese, grated

• Other

  • 1 Box Barilla spaghetti or angel hair, cooked and drained

Found on myheavenlyrecipes.com

Description

Ingredients

• 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)

Directions

• 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.
• Serve with a roll or salad for a complete meal that your family will enjoy!

Nutrition