Slow Cooker Cajun Chicken Pasta
I’m always looking for easy dinner recipes to add to my rotation and this Slow Cooker Cajun Chicken Pasta became a quick favorite around here! Not only does the slow cooker do all the cooking for you, but it still gives you the creamy, delicious flavor of pasta too.
Does it get any better than a cozy pasta dish during the cooler months?! I know I’m looking forward to all of the simple, warm recipes as we get into Fall and Winter, and this new Slow Cooker Cajun Chicken Pasta will be a new staple! I love how creamy this is while still being so simple to make since the slow cooker basically does all the cooking for you. It doesn’t get any better! All you need are about two hours to make this one and you’ll have a simple weeknight dinner or weekend cozy meal ready to go.
While this pasta is made in the crockpot, it still gives you the creaminess of cooking it on the stovetop too. The cajun flavors mixed with the coconut milk make for a delicious change for this recipe and pairs perfectly with the bell peppers and the tomatoes in this recipe.
What you need for Slow Cooker Cajun Chicken Pasta:
- Boneless skinless chicken breasts,
- Red bell pepper
- Green bell pepper
- Yellow onion
- Garlic cloves
- Canned Coconut Milk
- Low sodium chicken broth
- Canned crushed tomatoes
- Cajun seasoning
- Smoked paprika
- Kosher salt
- Penne pasta
- Grated parmesan cheese
- Chopped parsley
How to make this pasta:
- Add the chicken, bell peppers, tomatoes, onion, and garlic to a 6-9 quart slow cooker.
- Add the coconut milk, broth, crushed tomatoes, cajun seasoning, smoked paprika, and salt to a mixing bowl and whisk to combine. Pour the mixture over the chicken and vegetables. Stir to combine. Cover the slow cooker and cook on high for 1 ½ hours (low for 3-4)
- After 1 ½ hours, remove the lid and add the pasta. Stir to evenly incorporate the noodles, covering as much as possible with the liquid. Cover and cook for an additional 30-40 minutes, stirring occasionally, until the pasta is al dente.
- Add the parmesan cheese and vigorously stir to melt the cheese. Keep warm until ready to serve. Note that the pasta will continue to cook while being kept warm. This is best served as soon as possible.
- Garnish with extra parmesan cheese and chopped parsley.
How to store your leftover Slow Cooker Cajun chicken pasta:
It’s best to store any leftover pasta in a sealed container in the fridge. I like using these! Be sure to remove any extra pasta from the slow cooker immediately after cooking as it will continue to cook as it sits and the pasta will become mushy.
If you want to switch it up, try doing this instead:
- Use your favorite pasta shape!
- Add in more veggies like mushrooms or zucchini
If you like this recipe, you may also enjoy these on One Balanced Life:
FAQs:
I use this crockpot in all of my slow cooker recipes and love it!
I used this Penne Pasta! I don’t recommend using any pasta alternatives as it won’t turn out the same.
While this is great to serve as a quick weeknight dinner and can be reheated the next day, I wouldn’t recommend it as a great meal prep option.
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Slow Cooker Cajun Chicken Pasta
This Slow Cooker Cajun Chicken Pasta is perfect to make for an easy weeknight dinner and so simple too! A meal that everyone will enjoy!
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 yellow onion, thinly sliced
- 4 cloves garlic, chopped
- ¾ cup coconut milk
- ½ cup cups low sodium chicken broth
- 1, 14.5 ounce can crushed tomatoes
- 1 tablespoon cajun seasoning
- 2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 8 ounces uncooked penne pasta
- 1 cup freshly grated parmesan cheese, plus more for garnish
- Chopped parsley, for garnish
Instructions
- Add the chicken, bell peppers, tomatoes, onion, and garlic to a 6-9 quart slow cooker.
- Add the coconut milk, broth, crushed tomatoes, cajun seasoning, smoked paprika, and salt to a mixing bowl and whisk to combine. Pour the mixture over the chicken and vegetables. Stir to combine. Cover the slow cooker and cook on high for 1 ½ hours (low for 3-4)
- After 1 ½ hours, remove the lid and add the pasta. Stir to evenly incorporate the noodles, covering as much as possible with the liquid. Cover and cook for an additional 30-40 minutes, stirring occasionally, until the pasta is al dente.
- Add the parmesan cheese and vigorously stir to melt the cheese. Keep warm until ready to serve. Note that the pasta will continue to cook while being kept warm. This is best served as soon as possible or remove from crockpot so it won't get mushy.
- Garnish with extra parmesan cheese and chopped parsley.
Notes
**Pasta will continue to cook if left in slow cooker. Be sure to serve immediately or remove from slow cooker once finished.
** if cooking on low, turn the heat up to high before adding the pasta. It may take slightly longer for the pasta to cook.
** pasta cooking times can vary based on slow cooker
** I wouldn't recommend freezing this one. I think the pasta would get mushy and over cooked after reheating
