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Creamy Crockpot Cajun Butter Chicken

A close-up of shredded chicken coated in a rich, orange-red sauce, representing the creamy crockpot cajun butter chicken.

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Make this incredibly flavorful and easy Creamy Crockpot Cajun Butter Chicken for a satisfying, low-effort dinner. This dump and go slow cooker dinner is packed with savory Cajun spice and rich butter sauce.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 (10.5 oz) can cream of chicken soup
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup unsalted butter, cut into pieces
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons Cajun seasoning (or to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and black pepper to taste

Instructions

  1. Place the chicken breasts or thighs into the bottom of your slow cooker.
  2. In a separate bowl, whisk together the cream of chicken soup, chicken broth, heavy cream, Cajun seasoning, garlic powder, onion powder, smoked paprika, and cayenne pepper, if using.
  3. Pour the sauce mixture evenly over the chicken in the slow cooker.
  4. Scatter the pieces of butter over the top of the chicken and sauce.
  5. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender.
  6. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  7. Stir in the Parmesan cheese until the sauce is smooth and creamy. Taste and adjust salt and pepper as needed.
  8. Serve this hearty butter based chicken recipe hot, perhaps over rice or with crusty bread to soak up the sauce.

Notes

  • For a thicker sauce, remove the lid for the last 30 minutes of cooking time.
  • If you do not have cream of chicken soup, you can substitute it with 1/2 cup of cream cheese mixed with 1/2 cup of heavy cream.
  • This recipe freezes well; cool completely before storing in an airtight container.

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