Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed
  • 3 large bell peppers (red, yellow, and green), sliced
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 3 tbsp low sodium Cajun seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 1.5 cups low sodium chicken broth
  • 8 oz full fat cream cheese, cubed and softened
  • 0.5 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 16 oz penne or rigatoni pasta
  • 2 tbsp fresh parsley, chopped
  • 2 green onions, sliced

Instructions:

  1. Place the 2 lbs of trimmed chicken thighs into the bottom of the slow cooker. Sprinkle the 3 tbsp Cajun seasoning, 1 tsp smoked paprika, and 0.5 tsp oregano evenly over the meat, rubbing it in slightly to ensure every inch is coated.
  2. Layer the sliced onions and the 3 sliced bell peppers directly on top of the chicken. Add the 4 cloves of minced garlic, tucking them between the pepper slices so they don't burn against the sides of the ceramic pot.
  3. Pour the 1.5 cups of chicken broth over the vegetables. Avoid pouring directly onto the chicken so you don't wash away the spice rub you just applied.
  4. Cover and cook on LOW for 4 hours. Note: Resist the urge to open the lid during the first 3 hours, as this lets out the steam necessary to break down the chicken fibers.
  5. About 20 minutes before the timer is up, boil a large pot of salted water. Cook the 16 oz of penne until al dente, usually about 1-2 minutes less than the package directions.
  6. Remove the chicken from the slow cooker and shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot and add the 8 oz of cubed cream cheese and 0.5 cup of heavy cream.
  7. Stir gently until the cream cheese has completely melted into the sauce, creating a uniform, pale orange liquid. Add the 0.5 cup of Parmesan cheese and stir again until incorporated.
  8. Fold the cooked penne into the slow cooker. Toss the pasta gently to ensure every noodle is coated in the velvety sauce.
  9. Let the mixture sit for 5 minutes with the lid on to allow the pasta to absorb some of the sauce. Garnish with fresh parsley and sliced green onions before serving warm.