Ingredients
Equipment
Method
- Add the chicken, bell peppers, tomatoes, onion, and garlic to a 6-9 quart slow cooker.
- Add the coconut milk, broth, crushed tomatoes, cajun seasoning, smoked paprika, and salt to a mixing bowl and whisk to combine. Pour the mixture over the chicken and vegetables. Stir to combine.
- Cover the slow cooker and cook on high for 1 ½ hours (low for 3-4 hours).
- After 1 ½ hours, remove the lid and add the pasta. Stir to evenly incorporate the noodles, covering as much as possible with the liquid. Cover and cook for an additional 30-40 minutes, stirring occasionally, until the pasta is al dente.
- Add the parmesan cheese and vigorously stir to melt the cheese. Keep warm until ready to serve. The pasta will continue to cook while being kept warm. Serve as soon as possible or remove from the slow cooker to prevent it from getting soft.
- Garnish with extra parmesan cheese and chopped parsley.
Nutrition
Notes
Pasta continues to cook if left in the slow cooker. Serve immediately or remove from the slow cooker once finished.
If cooking on low, turn the heat up to high before adding the pasta. It may take slightly longer for the pasta to cook.
Pasta cooking times can vary based on your slow cooker.
This recipe is not recommended for freezing because the pasta may become soft after reheating.