Ingredients
Scale
- 2 lbs boneless skinless chicken breasts
- 2 tbsp Cajun seasoning blend
- 1/2 cup unsalted butter, cubed
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp cornstarch mixed with 1 tbsp cold water
- 1 cup long grain white rice, uncooked
- 2 tbsp fresh green parsley, finely chopped
- 1 tsp coarse black pepper
- 1/2 tsp red paprika flakes
Instructions
- Place the chicken breasts in the bottom of your slow cooker.
- Sprinkle the Cajun seasoning evenly over the meat and pour in the chicken broth.
- Scatter the cubed unsalted butter over the top of the chicken.
- Cover and cook on LOW for 4 hours or HIGH for 2-3 hours until the chicken is tender.
- Shred the chicken directly in the slow cooker using two forks.
- Whisk the cornstarch and cold water together to create a slurry.
- Stir the slurry and heavy cream into the shredded chicken and cook on HIGH for 15-20 minutes until the sauce thickens.
- Cook the white rice according to package directions.
- Serve the chicken over the bed of fluffy rice.
- Garnish with freshly chopped parsley and additional paprika flakes.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F.
- You can adjust the heat by adding more or less Cajun seasoning depending on your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 260
- Category: One Pot Chicken
- Method: Slow Cooker
- Cuisine: Cajun