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Creamy Fajita Macaroni Chicken

A creamy Mexican chicken sauce over macaroni - yum!
5 from 5 votes
Serving: 4
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings 6

Ingredients
 

  • 1-1.25kg skinless chicken thigh fillets
  • 2 x 125g cans of diced capsicum - drained
  • 300ml cooking cream
  • 250g block of cream cheese, cubed
  • 2 tablespoons of concentrated tomato paste
  • 40g sachet of Mexican fajita seasoning
  • 3 strands of green onions/eschalots, sliced
  • 400g (raw weight) macaroni pasta, COOKED
  • Optional: fresh coriander to serve

Instructions
 

  • Slice thigh fillets into strips and add to slow cooker
  • Add capsicum. (You can also swap this canned variety for one small red and one small green capsicum fresh, diced small, if you wish)
  • Combine the cooking cream, cream cheese, tomato paste and fajita seasoning and pour over.
  • Cook on low for 4.5hrs - adding in the fresh green onion slices only in the last 20mins of cooking.
  • I cooked this in a 5L slow cooker and I had room to spoon in my cooked macaroni. Otherwise use another large bowl to combine the two to mix well.
  • Serve immediately
  • Lovely served with a sprinkle of fresh coriander (even if I'm the only family member who will eat this herb hahaha)
  • Note: This is not spicy so suitable for the whole family