Crock Pot Cajun Chicken Pasta

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast is dairy-free and adds a cheesy flavor.

Place 2 lbs of boneless skinless chicken breast in the bottom of a 6-quart slow cooker.

Add 4 cups of chicken broth to the slow cooker.

Pour in 2 cups of heavy whipping cream.

Add 4 tablespoons of butter on top of the ingredients in the slow cooker.

Sprinkle 2 tablespoons of Cajun seasoning over the mixture.

Add 1/2 teaspoon of garlic powder.

Cover the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours.

Check the chicken at 6 hours to ensure it is shreddable and falls apart easily.

Remove the chicken from the slow cooker and shred it using two forks or a hand mixer.

Whisk the sauce in the slow cooker to combine it well after removing the chicken.

Return the shredded chicken to the slow cooker and stir it in with the sauce.

Add 1 lb of pen pasta to the slow cooker and stir to combine, ensuring the pasta is submerged in the liquid.

Cover the slow cooker and cook for an additional 20 to 30 minutes on low, checking at 15 minutes for doneness.

Add 1 cup of grated Parmesan cheese to the mixture and stir until combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens