Slow Cooker Cajun Garlic Butter Chicken
Tender shredded chicken simmers in a rich, velvety Cajun garlic butter sauce until pull-apart tender, then finishes with fresh scallions over fluffy white rice. It delivers bold Louisiana comfort with minimal prep and simple pantry staples.
- Total Time4 hours 30 minutes
- Yield4 servings 1x
Ingredients
Scale
Slow Cooker Chicken
- 2 lbs (900g) boneless, skinless chicken breasts
- 2 1/2 tbsp (22g) low-sodium Cajun seasoning blend, divided
- 4 cloves garlic, minced (about 1 tbsp / 15g)
- 6 tbsp (85g) unsalted butter, cut into 1/2-inch cubes
- 1/3 cup (80ml) low-sodium chicken broth
- 1 tsp (5ml) Worcestershire sauce
Creamy Finish
- 1/2 cup (120ml) heavy cream, room temperature
- 1 tbsp (8g) cornstarch
- 2 tbsp (30ml) cold water
Serving & Garnish
- 1 1/4 cups (250g) uncooked long-grain white rice
- 3 medium green onions (scallions), thinly sliced
- 2 tbsp (8g) fresh flat-leaf parsley, finely chopped
Instructions
- Season and arrange: Place the chicken breasts in the bottom of a 6-quart slow cooker. Rub 2 tablespoons of the low-sodium Cajun seasoning evenly across both sides of the chicken. Scatter the minced garlic and cubed butter evenly over the top, then pour the chicken broth and Worcestershire sauce around the base of the chicken.
- Slow cook: Cover and cook on LOW for 3 1/2 to 4 hours (or on HIGH for 1 1/2 to 2 hours) until the chicken reaches an internal temperature of 165°F (74°C) and pulls apart easily with a fork.
- Shred the chicken: Transfer the cooked chicken to a cutting board and shred into bite-sized strips using two forks, leaving the seasoned juices in the slow cooker.
- Thicken the sauce: In a small bowl, whisk the cornstarch and cold water together until completely smooth. Pour the cornstarch slurry, heavy cream, and remaining 1/2 tablespoon Cajun seasoning into the slow cooker, whisking to combine with the cooking juices. Cook uncovered on HIGH for 10 to 15 minutes, stirring occasionally, until the sauce bubbles gently and thickens into a glossy, reddish-orange glaze. Return the shredded chicken to the slow cooker and toss to coat.
- Prepare the rice: While the sauce thickens, cook the long-grain white rice according to package directions until tender, then fluff with a fork.
- Assemble and serve: Divide the warm rice among four shallow bowls. Ladle the saucy shredded chicken generously over each portion and finish with the sliced green onions and chopped parsley.
Notes
- Why it works: Trimming the added broth and letting the butter gently melt directly over the seasoned chicken keeps the cooking juices concentrated, so the cream and cornstarch slurry emulsify into a clingy, velvety sauce rather than a watery broth.
- Dairy temperature tip: Use room-temperature heavy cream rather than chilled cream straight from the refrigerator to ensure a smooth, silky blend that will not break when stirred into the hot slow cooker juices.
- Make-ahead & storage: Store leftover chicken and rice in separate airtight containers in the refrigerator for up to 4 days. Reheat the chicken in a saucepan over medium-low heat with a splash of chicken broth to restore the sauce’s silky texture.
Nutrition (per serving — estimates)
Calories: 760 | Total Carbs: 55g (Fiber: 2g, Sugar: 1g) | Fat: 35g (Saturated: 19g) | Protein: 56g | Sodium: 620mg
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 15 minutes
- Cook Time: 4 hours 15 minutes
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: American, Cajun-Inspired
Nutrition
- Serving Size: 1 generous bowl (about 1 cup chicken and sauce over 1 cup cooked rice)
- Calories: 760
- Sugar: 1g
- Sodium: 620mg
- Fat: 35g
- Saturated Fat: 19g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 56g