Cajun Chicken and Prawn Fettuccine Slow Cooker Recipe

Name: Cajun Chicken and Prawn Fettuccine | Crockpot Recipes
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 6 servings
Ingredients: 900 g chicken breast; 240 ml chicken stock; 1 small white onion, diced; 1.5 tsp paprika; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 0.25 tsp cayenne pepper; 0.25 tsp onion powder; 0.25 tsp crushed red pepper flakes; 0.25 tsp black pepper; kosher salt; 480 ml heavy whipping cream; 450 g fettuccine, cooked separately according to packet instructions; 1.5 cup parmesan cheese, shredded; 450 g extra large prawn, peeled and deveined; parsley, chopped, for garnish

Source video by Smokin' & Grillin with AB on YouTube. This recipe was adapted with strict source-fidelity rules.

Chicken breast is coated in a Cajun spice blend and cooked low and slow in seasoned chicken broth until it shreds easily. Double cream, parmesan and cooked fettuccine are then stirred through, followed by extra large prawn, and the pot goes back on for a final stretch so the prawn pick up the sauce's flavour. Not quite a dump-and-go since the pasta is cooked separately, but still a straightforward one-pot finish. Garnish with parsley and a little extra parmesan and paprika.

Slow cooker notes: Source is already a slow cooker recipe, no adaptation required.

Ingredients

Chicken

900 gchicken breast
240 mlchicken stock
1 smallwhite onion, diced

Seasoning

1.5 tsppaprika
0.5 tspgarlic powder
0.5 tspdried oregano
0.25 tspcayenne pepper
0.25 tsponion powder
0.25 tspcrushed red pepper flakes
0.25 tspblack pepper
kosher salt

To finish

480 mlheavy whipping cream (add late)
450 gfettuccine, cooked separately according to packet instructions (add late)
1.5 cupparmesan cheese, shredded (add late)
450 gextra large prawn, peeled and deveined (add late)
parsley, chopped, for garnish (add late)

Method

Mix the paprika, garlic powder, dried oregano, cayenne pepper, onion powder, red pepper flakes and black pepper into the chicken stock in the slow cooker.
~5 min
Add the chicken breasts, turning to coat both sides in the seasoned stock, then scatter the diced onion over the top.
~5 min
Cover and cook on Low for 6 hours or High for 3.5 hours, until the chicken is fully cooked through.
~360 min
Shred the chicken directly in the pot using two forks.
~5 min
Stir in the heavy whipping cream.
~2 min
Add the cooked fettuccine and fold in gently.
~3 min
Stir in most of the parmesan cheese.
~2 min
Add the prawn, making sure they are distributed through the pasta.
~3 min
Top with the remaining parmesan and a little extra paprika.
~2 min
Cover and cook for a further 50 minutes so the prawn cook through and absorb the sauce.
~50 min
Garnish with chopped parsley before serving.
~2 min

Frequently asked

Is this a true dump-and-go slow cooker recipe?

Not quite. The chicken, stock, seasoning and onion do go in together, but the fettuccine is cooked separately on the hob first and stirred in later, and the prawn and cream are added after the chicken shreds.

Why does the prawn only cook for 50 minutes instead of the full slow cooker time?

Prawn cook very quickly and turn rubbery if left in for hours. Adding them once the chicken, pasta and sauce are already together means they just need enough time to warm through and pick up the flavour without overcooking.

Can I use frozen prawn?

The source doesn't say, so thaw prawn fully first to be safe, since adding frozen prawn would cool the sauce and extend the cooking time beyond what's given here.

Extraction notes (transparency): Parsley garnish and salt are to taste, no quantity stated. The presenter shows 1.5 tsp paprika from the description but says on camera he will not use all of it, judging by eye, so the true amount used may be a little less than stated. Parmesan is split between stirred-in and a garnish sprinkle on top; the 1.5 cup total from the description is used since the transcript does not split out the exact garnish amount.