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Crockpot Cajun Butter Chicken with a glossy reddish-orange creamy sauce, garnished with fresh green parsley and coarse black pepper.
FL Recipes

Crockpot Cajun Butter Chicken: The Ultimate Slow Cooker Comfort Food

Tender, pull-apart slow-cooked chicken chunks smothered in a glossy reddish-orange creamy Cajun butter sauce, served over fluffy steamed white rice. A deliciously spicy and rich weeknight dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless skinless chicken breasts (900g) cut into large pieces if desired
  • 2 tbsp Cajun seasoning (15g) use your favorite brand
  • 1 tbsp tomato paste (15g) crucial for the reddish-orange color
  • 0.5 cup chicken broth (120ml) low sodium preferred
  • 0.5 cup unsalted butter (113g) sliced into pats
  • 1 cup heavy cream (240ml) at room temperature
  • 1 tbsp cornstarch (15g) mixed with 1 tbsp cold water
  • 1 cup long-grain white rice (200g) uncooked, steamed separately to serve
  • 2 tbsp fresh green parsley (10g) finely chopped
  • 0.5 tsp paprika flakes (1g) for garnish
  • 0.5 tsp coarse black pepper (1g) for garnish

Equipment

  • 1 Slow Cooker A 6-quart slow cooker is ideal for this recipe.
  • 1 Rice Cooker For preparing the fluffy steamed white rice base.

Method
 

Slow Cooking the Chicken
  1. Place the chicken breasts into the slow cooker basin. Sprinkle the Cajun seasoning evenly over the meat, then dollop the tomato paste on top.
  2. Pour the chicken broth into the slow cooker. Scatter the sliced pats of butter evenly over the chicken.
  3. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is tender and easily pulls apart.
  4. Using two forks, gently shred or chunk the chicken directly in the slow cooker basin.
Finishing the Sauce and Plating
  1. Whisk the cornstarch and cold water together to create a slurry. Pour the slurry and the heavy cream into the slow cooker.
  2. Stir well to combine. Leave the slow cooker uncovered and let the sauce simmer on HIGH for 15-20 minutes until it becomes a glossy, reddish-orange creamy Cajun butter sauce.
  3. Spoon fluffy steamed white rice into shallow ceramic bowls. Top generously with the slow-cooked chicken chunks, allowing the glossy sauce to pool slightly at the edges.
  4. Garnish with finely chopped fresh green parsley, paprika flakes, and a dusting of coarse black pepper. Serve immediately.

Nutrition

Calories: 680kcalProtein: 42gFat: 45gFiber: 2g

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Do not add the heavy cream at the beginning of the cooking time, or it will separate and curdle.
Keyword Cajun butter sauce,Crockpot Cajun Butter Chicken,slow cooker chicken

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