Description
This Crockpot Cajun Butter Chicken recipe delivers a creamy, flavorful comfort bowl featuring tender shredded chicken cooked low and slow with rich butter, Cajun spices, and a luscious cream sauce. Served over fluffy white rice and garnished with fresh parsley and a kick of paprika, it’s an effortless and satisfying meal perfect for busy days.
Ingredients
Scale
Chicken and Seasoning
- 2 lbs (900g) boneless skinless chicken breasts
- 2 tbsp (30g) Cajun seasoning blend
- 1 tsp (2g) coarse black pepper
- 1/2 tsp (1g) red paprika flakes
Butter Sauce
- 1/2 cup (115g) unsalted butter, cubed
- 1/2 cup (120ml) chicken broth
- 1/2 cup (120ml) heavy cream
- 1 tbsp (15g) cornstarch mixed with 1 tbsp (15ml) cold water
Rice and Garnish
- 1 cup (200g) long grain white rice, uncooked
- 2 tbsp (10g) fresh green parsley, finely chopped
Instructions
- Prepare the slow cooker: Place the boneless skinless chicken breasts at the bottom of the slow cooker. Sprinkle the Cajun seasoning evenly over the chicken, ensuring they are well coated. Pour in the chicken broth evenly around the chicken.
- Add the butter: Scatter the cubed unsalted butter on top of the seasoned chicken and broth for rich flavor and moisture.
- Cook the chicken: Cover the slow cooker and cook on LOW for 4 hours or on HIGH for 2-3 hours, until the chicken is fully cooked and tender enough to shred easily with a fork.
- Shred the chicken: Using two forks directly in the slow cooker, shred the cooked chicken into thick, pulled-apart pieces, mixing gently with the liquids.
- Make the sauce: In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry and heavy cream into the shredded chicken mixture. Increase the slow cooker temperature to HIGH and cook uncovered for 15-20 minutes until the sauce thickens to a glossy, reddish-orange consistency.
- Cook the rice: While the sauce thickens, rinse the uncooked long grain white rice under cold water to remove excess starch, then cook it according to the package instructions until fluffy and tender.
- Serve: Spoon the creamy shredded chicken over a bed of the cooked white rice. Garnish generously with finely chopped fresh green parsley, coarse black pepper, and red paprika flakes to enhance flavor and presentation.
Notes
- Always use full-fat heavy cream in this recipe to prevent the dairy from separating or curdling in the slow cooker.
- Rinse uncooked rice under cold water before cooking to achieve a fluffy, non-sticky texture.
Keywords: Crockpot Cajun Butter Chicken, slow cooker chicken, creamy Cajun chicken, shredded chicken recipe, comfort food, easy slow cooker dinner