Creamy Crockpot Cajun Butter Chicken

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 tablespoon Cajun seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup unsalted butter (1 stick)
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, undrained
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce (adjust to taste)
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Fresh parsley, chopped (optional)
• Green onions, sliced (optional)
• Cooked rice or pasta for serving (optional)

Instructions

1. Prepare the chicken: Season the chicken breasts with Cajun seasoning, salt, and black pepper. Ensure the chicken is evenly coated for optimal flavor.
2. In a large skillet over medium heat, melt the unsalted butter. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant.
4. Pour the diced tomatoes (with their juices) into the skillet, followed by the Worcestershire sauce, hot sauce, smoked paprika, thyme, and oregano. Stir to combine and let simmer for 5 minutes.
5. Transfer the sauce mixture to the slow cooker and place the seasoned chicken breasts on top. Spoon some sauce over the chicken.
6. Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
7. About 30 minutes before serving, stir in the heavy cream and allow it to heat through.
8. Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce and stir to combine.
9. Serve the creamy Cajun butter chicken over cooked rice or pasta, garnished with fresh parsley and green onions, if desired.

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