I think the slow cooker is something most of us own, but rarely use (or at least not very often).
Some of us love the concept of the slow cooker and often reference it in conversation, “Yeah, I really need to get my slow cooker out…” but in the end it remains sitting on the shelf collecting dust.
Well, it’s that time of year for making New Year’s resolutions and I’m going to suggest one for you, okay? Be good to yourself. Don’t overdo it this year. One way you can do that is to treat yourself to good food without taking a lot of time out of your already jam-packed schedule – and without putting a huge dent in your budget.
So here it is. New Year’s Resolution #1: I Will Make the Slow Cooker My New Best Friend.
Now, pull up a chair. Dinner is served. That’s right – you put in 5 minutes of prep time and your new best friend did the rest for you.
Yep, with a friend like that it’s gonna be a mighty good year!
This dish combines some great flavors of the South: Smoky-spicy Andouille sausage, garlic, green bell pepper, fire-roasted tomatoes, and of course, a healthy dose of Creole seasoning. We’re going to use a jar of Alfredo sauce for part of the base. It’s creamy and already thickened, so we don’t have to worry about adding flour at some point – nope, we’re making this as hassle-free as possible. It also adds some great flavor.
Let’s get started!
Get all the ingredients out. You’re going to do just a tiny bit of chopping and then a whole lot of dumping – it’s that simple!
Dice the chicken and slice the Andouille sausage.
Dice the onion, chop the green bell pepper, mince the garlic and you’re done! That’s all the prep work. Now we’re just going to add everything to the slow cooker.
Pour 1/3 of the Alfredo sauce into the bottom of the slow cooker and stir in the onions and garlic.
Layer the chicken pieces on top of the saucy onions.
Sprinkle half of the Creole seasoning over the chicken.
Layer the green bell peppers over the chicken.
Layer the Andouille sausage over the chicken.
Next, pour the tomatoes (including the juice) over the sausage.
Sprinkle the remaining Creole seasoning over the tomatoes.
Pour the remaining Alfredo sauce over the tomatoes.
Close the lid and cook on low for four hours.
Open the lid, enjoy the whiff of the delicious sauce, and give it a stir to combine everything.
Add about 1/4 cup of heavy cream to make the sauce that much creamier and yummy. Add the salt. Then add more salt according to taste or add more Creole seasoning if desired.
Break the spaghetti noodles in thirds and place them in the sauce.
Stir the noodles around in the sauce until completely coated and submerged in the sauce. Make sure they’re not sticking out. Raise the heat to high and cook for another 20-25 minutes. Keep in mind that once you turn the slow cooker off, the sauce and noodles will continue to cook for a few minutes – and you don’t want to overcook the noodles. So if you’re not going to eat immediately, reduce the time you cook the noodles.
Give your Slow Cooker Cajun Spaghetti a good stir or two, and you’re ready to rock n’ roll!
Dinner is served! Enjoy!