Slow-Cooker Cajun Chicken Pasta

From: Jajochku3

On Jul 15, 2008

I didn't use any broth and this turned out great. This is almost a duplicate of Garfield's, only missing mushrooms, pepperoni, and grilled chicken. I added pepperoni slices to mine. Perfection and I didn't have to pay restaurant prices!

From: Chef #861145

On Jun 13, 2008

I made this recipe and was extremely disappointed in the sauce. I don't like jarred Alfredo, so opted to make my own quick version (whole milk thickened on stove w/ flour + 1 c. parmesan), and added this to the broth, undrained tomatoes, etc. The chicken was great, but the sauce was like water. I ended up straining out the chicken, peppers, and tomato bits, then mixed this with red sauce I had on hand. This new version was actually really good. I liked the overall idea of the recipe, but will make changes next time.

From: AmyMCGS

On Oct 20, 2007

Good- but I made a few changes. I added more cajun seasoning, and used a frozen blend of 3 colors of peppers and onions (in place of red pepper). I skipped the chicken broth. I layered grilled chicken strips (southwestern seasoned- spicy!) over top the cooked pasta and sauce, which was good and took the heat level up a notch. Overall, I'd probably make this again my way, but as written it would be a little bland for my family. Thanks for sharing!

From: eillena

On Jun 20, 2007

I really enjoyed this dish!! I was a little hesitant after reading the last review but decided to go ahead and try it! I do agree that the dish is a little watery and I had only added 8 oz of chicken broth instead of the full 14 oz. I used plain diced tomatoes so halfway through the cooking I decided to saute an onion, 2 cloves of garlic and 1/2 jalapeno and added them to the crockpot. I also added some cayenne near the end of the cooking time. The chicken was really moist! I left the chicken breasts whole and cut them up at the end. Thanks for sharing the recipe!! I would definitely make this again!