Crock Pot Spicy Cajun Chicken Pasta Recipes

CROCK POT SPICY CAJUN CHICKEN PASTA

Steps:

• 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.
• 2. After your chicken is done, prepare pasta per package directions and drain.
• 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.
• 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.
• 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!

CROCK POT CAJUN CHICKEN AND SHRIMP

Steps:

• Put all into crock pot except for last 4 ingredients with thighs at bottom.
• Cook on low 8-10 hours or high 4-5 hours.
• In last hour of cooking add shrimp, hot sauce, and lemon juice.
• Serve over rice.

SLOW-COOKER CAJUN CHICKEN PASTA

Steps:

• In the slow-cooker, stir together chicken, alfredo sauce, tomatoes and juices, chicken broth, peppers and cajun seasoning.
• Cover and cook on HIGH 3-4 hours, or LOW 6-8 hours.
• Cook pasta according to directions on package, serve chicken and sauce over cooked pasta and garnish with chives if desired.