Crockpot Cajun Butter Chicken: A Creamy Comfort Bowl

why make this recipe

Crockpot Cajun Butter Chicken is a delicious twist on traditional chicken dishes. The creamy sauce is rich and flavorful, bringing warmth and comfort to your table. With easy preparation and minimal clean-up, this recipe is perfect for busy weeknights. The spices add a little kick without overwhelming the palate, making it great for the whole family. Plus, cooking in a crockpot allows the flavors to meld beautifully while you go about your day.

how to make Crockpot Cajun Butter Chicken

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) chicken broth
• 1/2 cup (120ml) heavy cream
• 1 tbsp (15g) cornstarch (mixed with 1 tbsp (15ml) cold water)
• 1 cup (200g) long grain white rice (uncooked)
• 2 tbsp (10g) fresh green parsley (finely chopped)
• 1 tsp (2g) coarse black pepper
• 1/2 tsp (1g) red paprika flakes

Directions:

1. Place the chicken breasts in the bottom of the crockpot.
2. Sprinkle the Cajun seasoning over the chicken.
3. Add the cubed butter, chicken broth, and heavy cream on top of the chicken.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
5. Once the chicken is cooked, remove it from the crockpot and shred it using two forks.
6. In a small bowl, mix the cornstarch with water to create a slurry. Stir this into the sauce in the crockpot.
7. Let it cook on high for an additional 15-30 minutes until the sauce thickens.
8. Stir the shredded chicken back into the sauce.
9. Cook the rice according to the package instructions.
10. Serve the chicken over the rice, garnished with parsley, black pepper, and red paprika flakes.

how to serve Crockpot Cajun Butter Chicken

Serve your Crockpot Cajun Butter Chicken over a bed of fluffy white rice. The creamy sauce pairs perfectly with the rice, soaking in all the lovely flavors. You can also add a side of steamed vegetables or a simple salad to round out the meal. Garnish with chopped parsley for an extra touch.

how to store Crockpot Cajun Butter Chicken

To store leftover Crockpot Cajun Butter Chicken, let it cool completely. Place it in an airtight container and refrigerate for up to 3-4 days. If you want to keep it longer, you can freeze it. Place the cooled chicken and sauce in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

tips to make Crockpot Cajun Butter Chicken

• For a spicier dish, add more Cajun seasoning or some sliced jalapeños.
• You can replace the heavy cream with coconut milk for a dairy-free version.
• If you prefer a thicker sauce, let it cook longer after adding the cornstarch slurry.

variation

You can customize this recipe by adding vegetables such as bell peppers, onions, or spinach. Just chop them and add them to the crockpot at the same time as the other ingredients. This will enhance the dish’s flavor and add more nutrients.

FAQs

Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just add an extra hour to the cooking time on low or 30 minutes on high.

Can I use different types of rice?
Yes, but cooking times may vary. Always check the package instructions for cooking times and adjust your meal accordingly.

Is this dish spicy?
The dish has a mild to medium spice level, depending on how much Cajun seasoning you use. Adjust it to your taste!

Crockpot Cajun Butter Chicken

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A creamy and flavorful twist on traditional chicken dishes, perfect for busy weeknights.

• Author: martha
• Prep Time: 15 minutes
• Cook Time: 480 minutes
• Total Time: 495 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Cajun
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 2 lbs (900g) boneless skinless chicken breasts
• 2 tbsp (30g) Cajun seasoning blend
• 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)
• 1 cup (200g) long grain white rice (uncooked)
• 2 tbsp (10g) fresh green parsley (finely chopped)
• 1 tsp (2g) coarse black pepper
• 1/2 tsp (1g) red paprika flakes

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Instructions

1. Place the chicken breasts in the bottom of the crockpot.
2. Sprinkle the Cajun seasoning over the chicken.
3. Add the cubed butter, chicken broth, and heavy cream on top of the chicken.
4. Cover and cook on low for 360-480 minutes or on high for 180-240 minutes.
5. Once the chicken is cooked, remove it from the crockpot and shred it using two forks.
6. In a small bowl, mix the cornstarch with water to create a slurry. Stir this into the sauce in the crockpot.
7. Let it cook on high for an additional 15-30 minutes until the sauce thickens.
8. Stir the shredded chicken back into the sauce.
9. Cook the rice according to the package instructions.
10. Serve the chicken over the rice, garnished with parsley, black pepper, and red paprika flakes.

Notes

For a spicier dish, add more Cajun seasoning or some sliced jalapeños. You can use coconut milk for a dairy-free version.