Although I’m one to think that crockpots are great any time of year, there may be a couple reasons they are especially good in the summer:
- They don’t heat up your kitchen
- You can usually just put the meal together in the crockpot, and then not think about it for the rest of the day
So whether you’re busy working, taking your kids to summer volleyball practice, or hanging out at the pool, crockpot recipes are a life-saver.
Last week, when I was visiting my parents, my younger sister made this recipe for Cajun Chicken Pasta in the crockpot, and I was inspired to try it. While I have several favorite recipes, I tend to get stuck on the same ones, so I was ready to try something new.
Nothing like making something that tastes like it’s from a fancy Italian restaurant to make your day better 🙂
A couple notes on this:
- Here is the Cajun seasoning mix that I made myself with spices I already had on hand.
- I also added 8 oz of chopped mushrooms with the rest of the veggies to add to the Italian flair.
- I actually cooked my chicken on high for almost 3 hours.
- The noodles took about an hour and a half, and I stirred at the 45 minute mark to even out the cooking.
- Although I have not tried making this recipe dairy-free yet, I think that it might work to substitute the heavy cream for almond milk…If you try this, let me know how it goes! I did have to add a little almond milk at the end just to give a little more moisture.
While this recipe may be one that you have to be in closer proximity to make (perhaps best on a Saturday when you are at home doing laundry and can check the chicken or stir the noodles when needed), it is still well worth adding to your recipe stash.