Serve the seasoned chicken breasts alongside generous scoops of the Cajun red potato wedges, spooning some of the spicy, savory juices from the slow cooker over each serving.
If your Cajun seasoning is very salty, reduce it to 2 tablespoons at first and adjust to taste at the end; if it’s mild, you can bump it up to 4 tablespoons for more punch. For darker, richer flavor, you can quickly brown the chicken breasts in a hot skillet before adding them to the slow cooker, though it’s not necessary for a good result. If you prefer dark meat, boneless, skinless chicken thighs work beautifully and stay very moist; keep the same cooking time. To stretch the meal for more people without adding more ingredients, cut the chicken into large chunks before cooking so it mixes more evenly with the potatoes, then serve it like a hearty Cajun chicken and potato bowl. For less heat, choose a mild Cajun blend or mix half Cajun seasoning with half paprika. If you like a saucier dish, increase the chicken broth to 1/2 cup and shred the cooked chicken into the potatoes near the end of cooking so everything is coated in the seasoned juices.
