If you are looking for a super easy recipe where you end up with a dish that has amazing flavor with just a tiny kick, then you simply must try this Slow Cooker Cajun Chicken!
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How to Make Cajun Chicken in a Crock Pot
Aunt Lou here.
Ever have a day where your 2 year old wakes you up after you’ve only had 4 1/2 hours of sleep? Yea, me too. Those are the days I just want an easy way to get some delicious food on the table for my family. Ever have one of those days? Well, I was looking at Cris’ Crock Pot Creole Pork Chops and really wanted to make it with chicken. My only problem was that I didn’t have Creole seasoning. However, I did have Cajun seasoning. The results were an amazing flavor packed dish that had enough kick to give it some spice, but not so spicy that this spice-sensitive momma couldn’t eat it. It. Was. Awesome.
Ingredients for Slow Cooker Cajun Chicken
2 lbs boneless, skinless chicken breasts
10.75 oz can cream of chicken soup
1 oz pkg ranch salad dressing mix
1 tablespoon cajun seasoning
Slow Cooker Cajun Chicken Notes:
- This Slow Cooker Cajun Chicken would be great over rice, noodles or with some yummy mashed potatoes.
- I used Mr. Big, my 4-quart Crock Pot, but you can use any 4 quart slow cooker.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Slow Cooker Cajun Chicken Recipe
Slow Cooker Cajun Chicken
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 10.75 oz can cream of chicken soup
- 1 oz pkg ranch salad dressing mix
- 1 tablespoon cajun seasoning
Instructions
- Spray your 4-quart crock pot with cooking spray (I used Mr. Big, my 4-quart Crock Pot)
- Put your chicken in your crock pot
- In a separate bowl, mix together your remaining ingredients
- Spoon seasoning mixture over the top of your chicken
- Cover and cook on low for 2-3 hours
Notes
- This Slow Cooker Cajun Chicken would be great over rice, noodles or with some yummy mashed potatoes.
- I used Mr. Big, my 4-quart Crock Pot, but you can use any 4 quart slow cooker.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Nutrition
We recommend serving this dish with these recipes:
- Steamed Rice or Crock Pot Parmesan Rice
- Crock Pot No Boil Mashed Potatoes
- Low Carb Cauliflower Fried Rice
If you enjoyed this recipe, you might also enjoy:
- Crock Pot Creole Pork Chops
- Instant Pot Cajun Chicken
- Crock Pot Seafood Gumbo
- Crock Pot Creamy Sausage & Potatoes
- Hamburger Crock Pot Tater Tot Casserole - November 29, 2021
- Easy Tomato Soup (Stove Top Recipe) - November 22, 2021
- Crock Pot Apple BBQ Pork Chops - November 17, 2021
This is probably a silly question, but I didn’t see it in the directions, did you shred the chicken once it was done cooking? Or serve it whole? I suppose you could do it either way but I’d love to know how you did it! Thanks!
I did not shred it, but you absolutely could shred it. I think it would be yummy that way. I hope you enjoy it as much as we do!
We doubled the recipe (only because the chicken was frozen and doubled the cooking time), used cream of chicken and cream of mushroom soup. Shredded the chicken the next night for leftovers, added a bit of white cheese to the gravy and made chicken tortillas. Excellent – will be making this again.
If the chicken is frozen, how many hours would you need to cook this? I gather that the chicken in this recipe is not frozen, since you only coo it for 2-3 hours. It sounds WONDERFUL and I can’t wait to try it.
Thanks, Janet
Hi Janet!
Most of the food safety information out now doesn’t recommend cooking frozen meat due to all of the meat not being able to reach safe cooking temperatures fast enough. So just thaw out your chicken in your fridge the night before and you’ll be good to go! Enjoy!
Aunt Lou
Love recipes
Thanks Mary! We absolutely loved this one! I hope you do too!
Aunt Lou