Combine the first 9 seasonings in a large bowl + stir to combine. Add the cubed chicken, toss to cover well, + allow to sit while you prep the rest of the ingredients.

Heat a tablespoon of olive oil in a large sauté pan. Add the onions + garlic + saute until just softened, about 5 minutes. Put the onions/garlic in the crock-pot.

Return the pan to the heat, add another tablespoon of olive oil + add the chicken. Cook until just seared on all sides, about 1-2 minutes per side. If your pan isn’t big enough to sear all the chicken at once, do this in batches. When chicken is seared, add it to the crock-pot.

Return the pan to the heat once more, add another tablespoon of olive oil, then add the red + yellow peppers + jalapeno peppers. Cook until peppers are softened, about 5 minutes, then transfer the peppers to the crock-pot.

Add the crushed tomatoes, fire-roasted tomatoes, + chicken broth to the crock-pot. Stir everything until well-combined. Cook on LOW for 4 hours, until chicken is cooked through.

Whisk together the milk, yogurt, + cornstarch in a small bowl. Add to the crock-pot, cover, + allow to cook on LOW for 30 minutes more, until sauce has thickened.

When the chicken has about 15-20 minutes left, cook pasta as instructed on the package. Drain, return to pot, + toss with about 1/2 cup (or more, depending on your preference) of the creamy cajun sauce from the crock-pot. Top with chicken + peppers mixture, + serve with fresh bread.