Place chicken breasts in the bottom of your Crock-Pot.
1.5 lbs boneless, skinless chicken breasts
Sprinkle the chopped bell peppers, onion, and minced garlic over the chicken.
1 green bell pepper, 1 red bell pepper, 1 onion, 2 garlic cloves
Combine Cajun seasoning, salt, and pepper. Sprinkle everything evenly over the chicken and vegetables.
2 tbsp Cajun seasoning, 1 tsp salt, 1/2 tsp black pepper
Pour chicken broth over the ingredients in the Crock-Pot.
1 cup chicken broth
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken is cooked through and easily shreds with a fork.
Remove chicken from the Crock-Pot and shred with two forks. Return the shredded chicken back into the Crock-Pot.
1.5 lbs boneless, skinless chicken breasts
Add cream cheese and cream of chicken soup; stir until the cheese has melted and the sauce is well combined and smooth.
8 oz cream cheese, 10.75 oz condensed cream of chicken soup
While the sauce is blending, cook the pasta according to package directions (al dente.)
1 lb pasta
Drain the pasta and add it in the Crock-Pot. Stir until well coated. Add milk if needed to adjust the consistency of the sauce.
1 lb pasta, 1/4 cup milk
Serve hot and garnish with fresh parsley or green onions, if desired.
