Easy Creamy Cajun Chicken | Crockpot Butter Chicken
This slow-cooked Cajun butter chicken delivers tender shredded meat in a silky, spiced sauce. A weeknight staple combining bold seasoning, butter, and cream for a rich yet balanced flavor that clings to rice.
Ingredients
- 2 lbs (900g) boneless skinless chicken breasts
- 2 tbsp (30g) Cajun seasoning blend
- 1/2 cup (115g) unsalted butter (cubed)
- 1/2 cup (120ml) low-sodium chicken broth
- 1/2 cup (120ml) heavy cream
- 1 tbsp (15g) cornstarch + 1 tbsp (15ml) cold water (slurry)
- 1 cup (200g) long grain white rice, uncooked
Instructions
- Place chicken in a 6-quart slow cooker. Sprinkle Cajun seasoning and black pepper over the chicken.
- Add cubed butter, chicken broth, and heavy cream to the slow cooker.
- Cover and cook on low for 4 hours or high for 2 hours, until the chicken is cooked through.
- Shred the chicken with two forks. Stir in the cornstarch slurry until the sauce thickens.
- Serve over cooked rice. For extra richness, top with additional butter or a drizzle of cream.
Notes
Substitute chicken thighs for more moisture—add 15 minutes to cooking time if using thick thighs.
Use ghee instead of butter for nuttier flavor.
Coconut milk (full-fat) can replace heavy cream for non-dairy, but flavor will be milder.
Jasmine rice or couscous are tasty alternatives to white rice.
Store leftovers in an airtight container for up to 3 days.
Use ghee instead of butter for nuttier flavor.
Coconut milk (full-fat) can replace heavy cream for non-dairy, but flavor will be milder.
Jasmine rice or couscous are tasty alternatives to white rice.
Store leftovers in an airtight container for up to 3 days.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 12gProtein: 30gFat: 26gSaturated Fat: 16gCholesterol: 120mgSodium: 800mg
Tried this recipe?Let us know how it was!