Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, trimmed
  • 2 tbsp olive oil
  • 3 tbsp Cajun seasoning
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 lb penne or fettuccine pasta
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Toss the chicken thighs in olive oil, Cajun seasoning, and cayenne pepper until evenly coated.
  2. Place the diced onions, red pepper, and green pepper at the bottom of the crockpot, then set the seasoned chicken on top of the vegetables.
  3. Stir the minced garlic and smoked paprika into the chicken broth and pour the mixture over the chicken.
  4. Cover and cook on High for 3 hours or Low for 6 hours until the chicken is tender and reaches an internal temperature of 165°F (74°C).
  5. About 20 minutes before the slow cooker is finished, boil a large pot of salted water and cook the pasta until al dente. Drain and set aside.
  6. Using tongs or two forks, shred the cooked chicken thighs directly in the slow cooker.
  7. Stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and emulsified.
  8. Fold in the cooked pasta and garnish with chopped fresh parsley before serving.