Ingredients
Equipment
Method
- Place the chicken breasts or thighs in the bottom of your slow cooker. If using chicken thighs, make sure to trim any excess fat.1.5 pounds boneless, skinless chicken breasts or thighs
- In a medium bowl, combine the condensed cream of chicken soup and condensed cream of mushroom soup. Add the softened cream cheese cubes. Stir until the cream cheese is mostly incorporated. Spoon this mixture evenly over the chicken in the slow cooker.1 (10.5 ounce) can condensed cream of chicken soup, 1 (10.5 ounce) can condensed cream of mushroom soup, 1 (8 ounce) package cream cheese, softened and cut into cubes, 1.5 pounds boneless, skinless chicken breasts or thighs
- Pour the chicken broth into the slow cooker. Add the chopped fresh onion (or onion powder), minced garlic (or garlic powder), Cajun seasoning, salt, and black pepper. Stir everything gently to distribute the seasonings and ensure the cream sauce is spread around the chicken.1/2 cup chicken broth, 1/4 cup chopped fresh onion, 2 cloves garlic, minced, 1 tablespoon Cajun seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Cover the slow cooker and cook on HIGH for 3-4 hours, or on LOW for 6-8 hours, until the chicken is cooked through and tender. The chicken should easily shred with a fork.
- Once the chicken is cooked, remove it from the slow cooker and place it on a cutting board or in a bowl. Use two forks to shred the chicken into bite-sized pieces.1.5 pounds boneless, skinless chicken breasts or thighs
- While the chicken is resting, cook the pasta according to package directions in a separate pot of boiling salted water. Drain the pasta well.1 (16 ounce) package pasta (penne, fettuccine, or rotini work well)
- Return the shredded chicken to the slow cooker with the creamy sauce. Stir to combine. Add the drained, cooked pasta to the slow cooker and stir gently until the pasta is evenly coated in the creamy Cajun sauce. If the sauce seems too thick, you can add a splash more chicken broth or a little reserved pasta water.1.5 pounds boneless, skinless chicken breasts or thighs, 1 (16 ounce) package pasta (penne, fettuccine, or rotini work well), 1/2 cup chicken broth
- Ladle the Crock Pot Creamy Cajun Chicken Pasta into bowls. Garnish with chopped fresh parsley, shredded cheese, and a dash of hot sauce, if desired. Serve immediately and savor the incredible flavor!1/4 cup chopped fresh parsley, for garnish, Shredded cheddar or Monterey Jack cheese, for serving, Hot sauce, for serving
Notes
Leftover Crock Pot Creamy Cajun Chicken Pasta can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in a saucepan over low heat or microwave individual portions. Can be frozen for up to 2-3 months.
