Crockpot Cajun Butter Chicken
A creamy, tender chicken dish with bold Cajun flavors, slow-cooked in a rich butter and cream sauce. Served over fluffy rice with fresh herbs, this one-pot meal is perfect for home cooks seeking restaurant-quality comfort food with minimal effort.
- Prep Time: 10
- Cook Time: 360
- Total Time: 370
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: New Orleans/Creole
- Diet: Non-Halal
Ingredients
4 boneless chicken breasts
2 tablespoons Cajun seasoning
1/2 cup unsalted butter, melted
1/2 cup heavy cream
2 small yellow onions, sliced
1 teaspoon garlic powder
1 cup green onions, sliced (divided)
1/2 cup cornstarch
4 cups cooked white rice (for serving)
Fresh parsley or cilantro, for garnish
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
Instructions
Season both sides of chicken breasts with Cajun seasoning.
Place chicken and sliced onions in the crockpot.
Pour melted butter over the chicken and stir to coat.
Add garlic powder, paprika, and crushed red pepper flakes.
Pour heavy cream and 1/2 cup water into the crockpot.
Cover and cook on low for 6 hours or high for 4 hours.
In a small bowl, whisk cornstarch with 2 tablespoons cold water until smooth.
Add cornstarch slurry to the crockpot, stir to thicken the sauce.
Sprinkle half the green onions on top.
Serve chicken over cooked rice, garnished with remaining green onions and parsley.
Drizzle sauce over the rice and chicken.
Notes
Use skinless chicken breasts for a leaner version.
Adjust red pepper flakes to taste.
Add 1 cup frozen peas during last 30 minutes of cooking for a heartier meal.
Leftovers refrigerate for up to 3 days.
Dairy-free substitute: Replace heavy cream with coconut cream and omit butter (use olive oil).