CROCK POT SPICY CAJUN CHICKEN PASTA

Crock Pot Spicy Cajun Chicken Pasta image

Provided by Cindy Dozier

Categories Pasta

Time 6h25m

Number Of Ingredients 19

IN THE CROCK POT
4 frozen chicken breast halves, skinless and boneless
4 Tbsp Tony Chachere's More Spice seasoning
1/2 tsp dried basil
1/2 tsp lemon pepper
1 tsp garlic powder
1 tsp black pepper
1 can(s) cream of mushroom soup, undiluted
4 Tbsp butter
SAUCE
4 Tbsp butter
2 large red bell peppers
1 small container of baby portabella mushrooms, sliced
4 green onions
1 c heavy cream
salt
pepper
PASTA
1 lb pasta - I used cavatappi - but used your favorite.

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!