Crockpot Cajun Butter Chicken
Crockpot Cajun butter chicken is made by slow-cooking seasoned chicken breasts with butter, then shredding and simmering in a creamy sauce served over rice.
Ingredients
- 2 lbs boneless skinless chicken breasts 900g
- 2 tbsp Cajun seasoning blend 30g
- 1/2 cup unsalted butter, cubed 115g
- 1/2 cup chicken broth 120ml
- 1/2 cup heavy cream 120ml
- 1 tbsp cornstarch mixed with 1 tbsp cold water 15g cornstarch, 15ml water
- 1 cup long grain white rice, uncooked 200g
- 2 tbsp fresh green parsley, finely chopped 10g
- 1 tsp coarse black pepper 2g
- 1/2 tsp red paprika flakes 1g
Instructions
Season and cook chicken:
Arrange the chicken breasts at the base of the slow cooker. Evenly coat the meat with the Cajun seasoning, then add the chicken broth.Add butter and slow cook:
Distribute the cubed unsalted butter on top of the chicken. Secure the lid and cook on LOW for 4 hours (or HIGH for 2-3 hours) until the chicken is fork-tender.Shred chicken:
Shred the chicken into thick chunks directly in the slow cooker using two forks.Thicken sauce:
In a small bowl, combine the cornstarch with cold water and whisk until smooth. Pour this slurry and the heavy cream into the shredded chicken. Increase the heat to HIGH and cook uncovered for 15-20 minutes, allowing the sauce to thicken to a glossy, reddish-orange consistency.Cook rice:
Prepare the long-grain white rice following the package directions until it is light and fluffy.Serve and garnish:
Spoon the saucy shredded chicken over a portion of fluffy rice. Finish with a generous sprinkle of chopped fresh green parsley, coarse black pepper, and red paprika flakes.