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Crock Pot Creamy Cajun Chicken Pasta

Irresistible Crock Pot Creamy Cajun Chicken Pasta You’ll Love

This Crock Pot Creamy Cajun Chicken Pasta features tender chicken, vibrant peppers, and a luscious creamy sauce for a satisfying and flavorful dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Boneless Skinless Chicken Breasts
  • 1 tablespoon Olive Oil Vegetable oil can be used as a substitute.
For the Seasoning
  • 2 tablespoons Cajun Seasoning Can substitute with Creole seasoning.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder Fresh onions can be used as a substitute.
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Black Pepper
For the Vegetables
  • 1 cup Bell Pepper (sliced) Any color can be used.
  • 1 medium Onion (thinly sliced) Red onion can be used for a milder flavor.
  • 3 cloves Garlic (minced) Can use garlic powder if needed.
For the Sauce
  • 1 can Diced Tomatoes (with juices) Fresh tomatoes can be a substitute.
  • 2 cups Chicken Broth Low-sodium recommended.
  • 1 cup Heavy Cream Coconut milk is a dairy-free option.
  • 1/2 cup Parmesan Cheese (grated) Nutritional yeast works for a dairy-free alternative.
For the Pasta
  • 12 ounces Penne Pasta Any pasta shape can be used.
For Garnish
  • 1 tablespoon Fresh Parsley Can be omitted if unavailable.

Equipment

  • Slow Cooker
  • skillet

Method
 

Directions
  1. Season the chicken with olive oil, Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper, ensuring it’s well-coated.
  2. Brown the seasoned chicken in a skillet over medium heat for 2-3 minutes per side until golden brown. Remove and place in the slow cooker.
  3. Layer sliced bell peppers, onions, and minced garlic over the chicken in the slow cooker.
  4. Pour in canned diced tomatoes and chicken broth over the vegetables.
  5. Cover and cook on low for 4-5 hours or on high for 2-3 hours until the chicken is tender.
  6. Remove the chicken, shred it, and return to the slow cooker, stirring well.
  7. Stir in the heavy cream and grated Parmesan cheese until smooth and heat through for 5-10 minutes.
  8. Cook the penne pasta according to package instructions until al dente, usually 8-10 minutes. Drain the pasta.
  9. Combine the drained pasta with the sauce in the slow cooker, stirring gently to coat. Heat on low for 15-20 minutes.
  10. Serve warm, garnished with fresh parsley if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 70mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 3 months. Reheat with a splash of chicken broth or cream.

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