Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, diced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 3 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1 cup low-sodium chicken broth
  • 1 cup light cream
  • 1/2 cup freshly grated Parmesan cheese
  • 12 oz whole grain penne
  • salt to taste
  • black pepper to taste
  • fresh parsley for garnish

Instructions:

  1. Rub the chicken thighs with olive oil, half of the Cajun seasoning, and the smoked paprika. Note: This creates a flavor crust on the meat
  2. Place the diced onions, red bell pepper, green bell pepper, and minced garlic at the bottom of the slow cooker.
  3. Nestle the seasoned chicken thighs on top of the vegetables. Note: Keeping chicken on top prevents them from boiling in too much liquid
  4. Pour the chicken broth around the sides of the chicken and vegetables. Note: Do not pour directly over the seasoning or you'll wash it off
  5. Cover and cook on Low for 6 hours until the chicken is tender and pulls apart easily.
  6. Remove the chicken to a bowl and shred into bite-sized chunks using tongs or two forks.
  7. Stir the light cream and Parmesan cheese into the slow cooker liquid. Note: Do this while the pot is still hot to melt the cheese
  8. Add the pre cooked whole grain penne and the shredded chicken back into the pot.
  9. Stir on low for 15-20 minutes until the sauce is thickened and glossy.
  10. Garnish with fresh parsley and serve immediately.