📖 Instructions

1. Prep the Chicken: Lightly grease the inside of your slow cooker with cooking spray. Place the chicken breasts at the bottom of the slow cooker. Season generously with fajita seasoning, ensuring each piece is well-coated.
2. Add Vegetables and Salsa: Scatter the frozen bell peppers and onions over the chicken. Pour the jar of salsa evenly over the mixture. If you like a little extra kick, consider adding a diced jalapeño at this stage.
3. Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be easily shreddable with a fork when it's done. Remember, slow cookers can vary, so check for doneness around the earlier time mark.
4. Shred the Chicken: Once the chicken is cooked through, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. This is kinda the fun part, right?
5. Cook the Pasta: While the chicken is cooking or resting, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain the pasta well, and set aside.
6. Combine and Creamify: Return the shredded chicken to the slow cooker with the vegetables and salsa. Stir in the cooked pasta. Add the cream cheese (cut into cubes for easier melting) and the shredded cheddar cheese. Cover and let it sit for about 5-10 minutes, or until the cheeses are melted and the sauce is creamy, stirring occasionally.
7. Serve and Garnish: Give everything a good stir to ensure the cheese is fully melted and evenly distributed. Serve hot, garnished with fresh cilantro, sour cream, or a squeeze of lime juice, if desired. A little goes a long way!