Crockpot Cajun Butter Chicken

Struggling with dinner ideas? Welcome to your solution: Crockpot Cajun Butter Chicken. This is a super simple, incredibly flavorful dump-and-go meal that transforms humble ingredients into a restaurant-worthy dish right in your slow cooker.

Key Ingredients for Crockpot Cajun Butter Chicken

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 2 tablespoons Cajun seasoning (adjust to your spice preference)
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and freshly ground black pepper to taste
• 4 tablespoons unsalted butter, cut into cubes
• 1 cup chicken broth
• 1 (15 ounce) can unsweetened coconut milk (full fat recommended for creaminess)
• 1/4 cup heavy cream (optional, for extra richness)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Creole or Dijon mustard
• 1/4 cup chopped fresh parsley, for garnish
• Cooked white rice or your favorite pasta, for serving

How to Make Crockpot Cajun Butter Chicken

This Crockpot Cajun Butter Chicken recipe is an absolute game-changer for busy weeknights, offering a deeply satisfying meal with minimal effort. Imagine tender, flavorful chicken bathed in a rich, creamy Cajun-spiced butter sauce. With less than 15 minutes of prep time, this recipe is designed for maximum flavor and minimal fuss, making it a perfect choice for any home cook.

Step-by-Step Instructions

1. Prepare the Chicken: Pat the chicken pieces dry with paper towels. This helps the seasonings adhere better and ensures a more flavorful initial sear if you choose to brown them (though it’s not strictly necessary for this dump-and-go recipe). Place the chicken pieces in the bottom of your slow cooker.
2. Season Generously: Sprinkle the Cajun seasoning, smoked paprika, garlic powder, and onion powder evenly over the chicken. Season with salt and black pepper to your liking. Remember that Cajun seasoning can vary in salt content, so taste your mixture before adding extra salt.
3. Add the Butter and Liquids: Scatter the cubes of butter over the seasoned chicken. Pour in the chicken broth, coconut milk, and heavy cream (if using). Drizzle in the Worcestershire sauce and whisk in the Creole or Dijon mustard. These liquids will help create the luscious sauce and tenderize the chicken as it cooks.
4. Cook Low and Slow: Cover your slow cooker and cook on either the LOW setting for 4-6 hours or the HIGH setting for 2-3 hours. The chicken is done when it’s tender and easily shreds or pulls apart with a fork. Cooking time will vary depending on your slow cooker model and the cut of chicken used.
5. Shred or Cube and Finish: Once the chicken is cooked, you can either shred it directly in the slow cooker using two forks or remove it to a cutting board to cube into bite-sized pieces before returning it to the sauce. Stir gently to coat the chicken in the creamy, thickened Cajun butter sauce. If the sauce seems too thin, you can remove the lid during the last 30 minutes of cooking to allow it to reduce slightly, or whisk in a tablespoon of cornstarch mixed with a little water.
6. Serve and Garnish: Ladle the Crockpot Cajun Butter Chicken over fluffy white rice, your favorite pasta, or even mashed potatoes. Garnish generously with fresh chopped parsley for a pop of color and fresh flavor.

Why You’ll Love This Crockpot Cajun Butter Chicken

You’re going to fall head over heels for this Crockpot Cajun Butter Chicken, and here’s why! The star of the show is undoubtedly the incredibly succulent chicken swimming in a rich, velvety Cajun butter sauce that’s both spicy and comforting. It’s a flavor explosion that rivals any takeout dish, but without the hefty price tag, making it a fantastic cost-saver for your family meals.

Plus, the magic happens with just a little bit of prep and a whole lot of slow-cooker magic. Think of it as a more intensely flavored, comfort-food version of a classic butter chicken, but with a delightful Cajun kick that sets it apart. Ditch the dinner dilemma and give this Crockpot Cajun Butter Chicken a try – your taste buds (and your wallet) will thank you!

Storing and Reheating Tips

Properly storing your delicious Crockpot Cajun Butter Chicken ensures you can enjoy its amazing flavors for days to come.

• Refrigeration: Allow the cooked Crockpot Cajun Butter Chicken to cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.
• Freezing: For longer storage, let the dish cool entirely. Portion it into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months.
• Reheating (Refrigerator):
  • Stovetop: The best method for reheating is on the stovetop. Gently heat the chicken and sauce in a skillet over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of chicken broth or water if the sauce has thickened considerably.
  • Microwave: Alternatively, reheat in the microwave in 1-2 minute intervals, stirring in between, until heated thoroughly.
• Reheating (Frozen):
  • Thawing: Thaw frozen Crockpot Cajun Butter Chicken overnight in the refrigerator. Once thawed, reheat as per the instructions above for refrigerated leftovers.
  • Direct from Freezer (Microwave): For a quicker thaw and reheat, some microwaves have a defrost setting. Use this with caution and stir frequently to ensure even heating and prevent drying.

Final Thoughts

This Crockpot Cajun Butter Chicken is a true culinary triumph for the home cook. Its incredible depth of flavor and ease of preparation make it an absolute must-try. Gather your ingredients and let your slow cooker do the work for a truly satisfying meal!

Crockpot Cajun Butter Chicken

This is a super simple, incredibly flavorful dump-and-go meal that transforms humble ingredients into a restaurant-worthy dish right in your slow cooker.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 minutes mins

Total Time 4 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Cajun

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 2 tablespoons Cajun seasoning adjust to your spice preference
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• to taste salt and freshly ground black pepper
• 4 tablespoons unsalted butter, cut into cubes
• 1 cup chicken broth
• 1 (15 ounce) can unsweetened coconut milk full fat recommended for creaminess
• 1/4 cup heavy cream optional, for extra richness
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Creole or Dijon mustard
• 1/4 cup chopped fresh parsley for garnish
• Cooked white rice or your favorite pasta for serving

Equipment

• Slow Cooker
• Paper towels
• Forks
• Cutting Board
• Skillet (optional, for reheating)

Method

 

1. Pat the chicken pieces dry with paper towels. Place the chicken pieces in the bottom of your slow cooker.
   1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
2. Sprinkle the Cajun seasoning, smoked paprika, garlic powder, and onion powder evenly over the chicken. Season with salt and black pepper to your liking.
   1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces, 2 tablespoons Cajun seasoning, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, to taste salt and freshly ground black pepper
3. Scatter the cubes of butter over the seasoned chicken. Pour in the chicken broth, coconut milk, and heavy cream (if using). Drizzle in the Worcestershire sauce and whisk in the Creole or Dijon mustard.
   4 tablespoons unsalted butter, cut into cubes, 1 cup chicken broth, 1 (15 ounce) can unsweetened coconut milk, 1/4 cup heavy cream, 1 tablespoon Worcestershire sauce, 1 teaspoon Creole or Dijon mustard
4. Cover your slow cooker and cook on either the LOW setting for 4-6 hours or the HIGH setting for 2-3 hours.
5. Once the chicken is cooked, you can either shred it directly in the slow cooker using two forks or remove it to a cutting board to cube into bite-sized pieces before returning it to the sauce. Stir gently to coat the chicken in the creamy, thickened Cajun butter sauce.
6. Ladle the Crockpot Cajun Butter Chicken over fluffy white rice, your favorite pasta, or even mashed potatoes. Garnish generously with fresh chopped parsley for a pop of color and fresh flavor.
   1/4 cup chopped fresh parsley, Cooked white rice or your favorite pasta

Notes

The chicken is done when it’s tender and easily shreds or pulls apart with a fork.

If the sauce seems too thin, you can remove the lid during the last 30 minutes of cooking to allow it to reduce slightly, or whisk in a tablespoon of cornstarch mixed with a little water.