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crock pot spicy cajun chicken pasta

(2 ratings)
cld0414 avatar
Blue Ribbon Recipe by
Cindy Dozier
@cld0414
Kansas, OK

I came up with this recipe. My family LOVED it!!! It's easy as the Crock Pot does most of the work.

Blue Ribbon Recipe

An easy and comforting Crock Pot dinner! The chicken is moist and flavorful from all the spices. There's a hint of heat from the Creole seasoning. Red peppers add a bit of sweetness and crunch while mushrooms give the meal an earthiness. A fantastic and easy pasta dinner your family will love.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 -8
prep time 10 Min
cook time 6 Hr 15 Min
method Slow Cooker Crock Pot

Ingredients For crock pot spicy cajun chicken pasta

  • IN THE CROCK POT
  • 4
    frozen chicken breast halves, skinless and boneless
  • 4 Tbsp
    Tony Chachere's More Spice seasoning
  • 1/2 tsp
    dried basil
  • 1/2 tsp
    lemon pepper
  • 1 tsp
    garlic powder
  • 1 tsp
    black pepper
  • 1 can
    cream of mushroom soup, undiluted
  • 4 Tbsp
    butter
  • SAUCE
  • 4 Tbsp
    butter
  • 2 lg
    red bell peppers
  • 1 sm
    container of baby portabella mushrooms, sliced
  • 4
    green onions
  • 1 c
    heavy cream
  • salt
  • pepper
  • PASTA
  • 1 lb
    pasta - I used cavatappi - but used your favorite.

How To Make crock pot spicy cajun chicken pasta

  • Chicken, spices, butter, and cream of mushroom soup in a slow cooker.
    1
    For the Crock Pot: Mix the spices together and sprinkle it on top of all the other ingredients that are listed for the Crock Pot. I cooked this for 6 hours. When it is done - just shred the chicken in the pot. NOTE - the butter will rise to the top but don't worry it will all blend together in the end.
  • Cooked pasta draining.
    2
    After your chicken is done, prepare pasta per package directions and drain.
  • Cooking red bell peppers, mushrooms, and green onions in a skillet.
    3
    While the pasta is cooking, get a skillet heated with butter. Slice the red pepper into thin slices, the same for the mushrooms. Cut the green onions on the diagonal - they should be about 2 inches long or so. Then add them to your skillet. Cook these about 3 or 4 minutes - but not too long! You want them to be still slightly firm, then remove from skillet using a slotted spoon.
  • Heavy cream, salt, and pepper added to remaining butter in skillet.
    4
    In the remaining butter in skillet pour your heavy cream and stir on about medium-high heat. Just til the sauce coats the spoon. Then add a pinch of salt and pepper to the sauce. Pour it into your Crock Pot with your chicken and its sauce.
  • Pasta and vegetables added to shredded chicken in slow cooker.
    5
    Add your vegetables and your pasta. Stir it to mix all together. Serve with either some Parmesan cheese or leave the Tony Chachere's shaker on the table for people to choose if they want a little more spice to it. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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