Slow Cooker Cajun Chicken Mac and Cheese

Preparation Time

• Prep time: 10 minutes

• Cooking time: 3–4 hours on LOW, plus pasta cooking time if needed

• Total time: Approximately 3½–4½ hours

• Servings: 6

• Difficulty: Easy

Ingredients

Main ingredients

• 2 large boneless, skinless chicken breasts (about 500–600 g)

• 2 cups elbow macaroni

• 1 can (10.5 oz / 298 g) cream of chicken soup

• 2 cups chicken broth

• 1½ cups shredded cheddar cheese

• ¾ cup frozen green peas

Seasonings

• 1½ tablespoons Cajun seasoning (adjust to taste)

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon black pepper

• Salt to taste, if needed

Optional additions

• ½ cup milk or heavy cream for extra creaminess

• 2 tablespoons butter

• ¼ teaspoon smoked paprika

• Fresh parsley for garnish

Step-by-Step Instructions

Step 1: Prepare the Slow Cooker

1. Lightly grease the inside of your slow cooker with butter or cooking spray.

2. Place the chicken breasts inside.

3. Arrange them in a single layer.

Step 2: Add the Creamy Base

1. Add the cream of chicken soup.

2. Pour in the chicken broth.

3. Sprinkle Cajun seasoning over the chicken.

4. Add garlic powder, onion powder, and black pepper.

5. Stir the sauce ingredients around the chicken.

Step 3: Slow Cook the Chicken

1. Cover the slow cooker with its lid.

2. Cook on LOW for approximately 3–4 hours or HIGH for 2–3 hours.

3. Check that the thickest part of the chicken reaches 165°F (74°C).

4. Remove the cooked chicken and shred it using two forks.

Step 4: Cook the Macaroni

For the best pasta texture, cook the elbow macaroni separately in boiling salted water.

1. Bring a large pot of water to a boil.

2. Add elbow macaroni.

3. Cook until just al dente according to package directions.

4. Drain well.

Note: You can cook pasta directly in the slow cooker, but add it near the end with additional hot broth as needed. Monitor closely to prevent mushy pasta.

Step 5: Add the Peas

1. Add frozen green peas to the slow cooker.

2. Stir into the hot creamy sauce.

3. Allow them to warm for approximately 5 minutes.

Step 6: Add the Shredded Chicken

1. Return the shredded chicken to the slow cooker.

2. Mix thoroughly with the creamy Cajun sauce.

3. Add the cooked macaroni.

4. Stir gently until everything is evenly coated.

Step 7: Add the Cheese

1. Add shredded cheddar cheese.

2. Stir until melted and creamy.

3. Add milk or heavy cream if the mixture is too thick.

4. Taste and adjust Cajun seasoning and salt.

Step 8: Serve

1. Let the mac and cheese rest for 5 minutes.

2. Sprinkle extra cheddar cheese on top.

3. Garnish with fresh parsley and a little smoked paprika.

4. Serve warm!

Nutritional Information

Estimated values per serving, based on 6 servings.

Nut Information (Q/S)

Allergy information: This recipe contains dairy, wheat/gluten, and chicken. Check Cajun seasoning, soup, and broth labels for possible nut cross-contact.

Helpful Cooking Tips

1. Control the spice: Start with 1 tablespoon Cajun seasoning if you prefer mild flavors.

2. Use freshly shredded cheese: It melts more smoothly than many pre-shredded cheeses.

3. Avoid overcooking pasta: Cook it separately for the best texture.

4. Make it extra creamy: Add a little heavy cream before serving.

5. Add vegetables: Bell peppers, corn, or broccoli make excellent additions.

6. Cheese topping: Sprinkle additional cheddar on top just before serving.

Storage Instructions

• Refrigerator: Store in an airtight container for 3–4 days.

• Freezer: Freeze for up to 2 months, although the pasta texture may soften.

• Reheating: Add a splash of milk or chicken broth and warm gently until steaming hot.

Serving Suggestions

Serve this Cajun chicken mac and cheese with:

• Garlic bread

• Fresh green salad

• Steamed broccoli

• Roasted vegetables

• Cornbread

• Cucumber and tomato salad

Final Result: Tender shredded chicken, perfectly cooked elbow macaroni, sweet green peas, and a thick, creamy cheddar Cajun sauce. A delicious, hearty comfort-food dinner the whole family will love!