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Crockpot Cajun Butter Chicken

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.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 4 minutes
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.