Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 1 cup heavy cream
- 8 oz pasta (penne or fettuccine)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season the chicken breasts generously with Cajun seasoning on all sides.
- In a skillet, heat olive oil over medium heat and sear the chicken for 2-3 minutes per side until golden brown.
- Place the seared chicken into the Crock-Pot. Add chopped onions, minced garlic, diced tomatoes, chicken broth, salt, and pepper.
- Cook on low for 4-6 hours or high for 2-3 hours until the chicken is tender and fully cooked.
- Remove the chicken, shred it with two forks, then stir in heavy cream into the sauce. Cook uncovered for another 15-20 minutes.
- Meanwhile, cook pasta according to package instructions. Drain and add to the Crock-Pot, tossing to coat in the sauce.
Notes
- For extra heat, add more Cajun seasoning or hot sauce during cooking.
- Use chicken thighs instead of breasts for a richer flavor, adjusting cooking time accordingly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently adding a splash of cream or milk to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours
- Category: Dinner
- Method: Slow Cook
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 125mg