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Creamy Crockpot Cajun Chicken Pasta

A close-up of creamy, shredded chicken in a rich sauce mixed with penne pasta, topped with melted cheese and parsley, representing cajun chicken pasta crockpot.
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Make this hands-off weeknight dinner with tender chicken and a rich, spicy sauce using your slow cooker. This set it and forget it chicken dinner delivers authentic Cajun flavor with minimal effort.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 (10.5 oz) can cream of chicken soup
  • 1 (10 oz) can Rotel diced tomatoes and green chilies, undrained
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons Cajun seasoning (adjust for spice preference)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (optional, for extra heat)
  • 12 oz dry pasta (penne or rotini work well)
  • 1 cup shredded Monterey Jack or Colby cheese
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. In a separate bowl, whisk together the cream of chicken soup, Rotel, chicken broth, heavy cream, chopped onion, minced garlic, Cajun seasoning, smoked paprika, oregano, thyme, and cayenne pepper (if using).
  3. Pour the sauce mixture evenly over the chicken in the slow cooker.
  4. Cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is cooked through and easily shredded.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce.
  6. Stir in the dry pasta directly into the slow cooker. Add an extra 1/2 cup of chicken broth if the mixture seems too thick to accommodate the dry pasta.
  7. Cook on high for 1 to 1.5 hours, stirring every 20 minutes, until the pasta is tender and the sauce has thickened.
  8. Stir in the shredded cheese until melted and creamy.
  9. Serve immediately, garnished with fresh parsley.

Notes

  • If you prefer not to cook the pasta in the slow cooker, cook 12 oz of pasta according to package directions. Drain and stir it into the shredded chicken and sauce mixture during the last 15 minutes of cooking, along with the cheese.
  • For a richer flavor, use a high-quality, homemade Cajun seasoning blend.
  • If you do not have Rotel, substitute with 1 (14.5 oz) can of diced tomatoes and 1/2 cup of chopped green chilies.

Nutrition

Find it online: https://cookingzenith.com/cajun-chicken-pasta-crockpot/