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Crock Pot Creamy Cajun Chicken Pasta

Crock Pot Creamy Cajun Chicken Pasta for Cozy Weeknight Comfort

Enjoy Crock Pot Creamy Cajun Chicken Pasta, a comforting dish with tender chicken and rich creamy sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Cajun
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Boneless Skinless Chicken Breasts Can use frozen; adjust cooking time.
  • 2 tablespoons Olive Oil Can replace with vegetable oil.
For the Seasoning
  • 2 tablespoons Cajun Seasoning Adjust according to heat preference.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for more flavor.
  • 1 teaspoon Onion Powder Can omit if using fresh onions.
  • 1 teaspoon Smoked Paprika Regular paprika can be substituted.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black Pepper Fresh ground is recommended.
For the Vegetables
  • 2 cups Bell Pepper Any color; different colors add visual appeal.
  • 1 small Onion Shallots can be used as an alternative.
  • 2 cloves Minced Garlic Extra garlic powder can be a substitute.
For the Sauce
  • 1 can Diced Tomatoes With juices; crushed tomatoes can substitute.
  • 1 cup Chicken Broth Vegetable broth is a good vegetarian option.
  • 1 cup Heavy Cream Can use coconut milk for a dairy-free option.
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast can substitute for dairy-free.
For the Pasta
  • 12 ounces Penne Pasta Other pasta shapes can be used.

Equipment

  • Slow Cooker
  • large skillet

Method
 

Preparation
  1. In a large bowl, add chicken and drizzle with olive oil. Sprinkle with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well for maximum flavor.
  2. Heat a skillet over medium heat. Sear the seasoned chicken for 2-3 minutes per side until golden-brown. Remove and let it rest.
  3. Place the browned chicken into the slow cooker. Layer sliced bell peppers, diced onions, and minced garlic on top.
  4. Pour in the diced tomatoes with juices and chicken broth, scraping the skillet to capture browned bits.
  5. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until chicken shreds easily.
  6. Carefully remove and shred the chicken, returning it to the pot to soak up the sauce.
  7. Stir in heavy cream and grated Parmesan until melted and well mixed.
  8. Cook penne pasta according to package instructions, then drain.
  9. Add cooked penne into the slow cooker and mix gently to coat with sauce. Warm together for 15-20 minutes.
  10. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 70mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the refrigerator. Freeze for up to 3 months. Reheat gently on the stove with a splash of broth or cream.

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