Slow Cooker Cajun Chicken Recipe
This slow cooker Cajun chicken recipe is the perfect weeknight dinner! It's easy to prepare and perfect for meal prep! You can serve the shredded Cajun chicken in tacos, on salads, in soup, or on a wrap or sandwich.
Servings 4 servings
Calories 211kcal
Ingredients
- 1 pound boneless skinless chicken breast
- 1 tablespoon olive oil
- 1 tablespoon cajun seasoning
- 1 tsp sea salt
- 1 bag frozen sliced bell peppers
- 1 tablespoon cajun seasoning
Cajun Seasoning
- 2 tablespoon paprika
- 1 tablespoon dried chives
- 1 tablespoon dried thyme
- 1 tablespoon fennel seeds
- 1 tsp sea salt
- 1/4 tsp cayenne pepper
Instructions
Cajun Seasoning
- To make the Cajun seasoning, combine all ingredients in a bullet style blender or a coffee grinder dedicated to seasonings. Blend until the fennel seeds are well ground. Store in a glass container2 tablespoon paprika, 1 tablespoon dried chives, 1 tablespoon dried thyme, 1 tablespoon fennel seeds, 1 tsp sea salt, 1/4 tsp cayenne pepper
Cajun Chicken Recipe
- Coat the chicken in the olive oil and sprinkle with Cajun seasoning and salt over the chicken.1 pound boneless skinless chicken breast, 1 tablespoon olive oil, 1 tablespoon cajun seasoning, 1 tsp sea salt
- Add the bag of frozen bell peppers and 1 tbsp of Cajun seasoning to the bottom of the crockpot.1 bag frozen sliced bell peppers, 1 tablespoon cajun seasoning
- Add the coated Cajun chicken breasts to over the frozen bell peppers. Cook on low for 8 hours or high for 4-6 hours.
- After cooking, remove the chicken from the crockpot and cut into cubes or shred with 2 forks.
- Serve with the bell peppers over cauliflower rice, rice, in lettuce cups with cole slaw, on salads, soups or in a wrap!
Notes
The best way to shred chicken is with two forks or if you have a large batch, use your stand kitchen mixer.
Make this in the instant pot:
- Add the chicken breast to the instant pot then sprinkle the Cajun seasoning and salt on top (omit the olive oil). Add frozen bell peppers and additional Cajun seasoning over top.
- Pour 1 cup of water on the side of the chicken then add the lid. Cook high pressure for 15 minutes (chicken breast) or 13 minutes (chicken thighs).
- Once done cooking, manually release pressure, then remove the chicken from the pot and shred in a bowl. Add some of the cooking water to the chicken to help it retain it's moisture.
- Fridge: Store leftover Cajun chicken in the fridge for up to 3 days. Be sure to put it in an airtight container.
- Freezer: Store leftover shredded Cajun chicken in the freezer up to 2 months. I would not recommend freezing the bell peppers, as they will get really mushy when defrosted. Use 1/2 - 1 cup Soupercubes to store the leftovers in single serving cubes for easy reheating!
Nutrition
Calories: 211kcal | Carbohydrates: 9g | Protein: 25g | Fat: 7g | Fiber: 4g | Sugar: 1g
