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A close-up of tender Crockpot Cajun butter chicken served over fluffy white rice, garnished with fresh green parsley.

Crockpot Cajun Butter Chicken

Enjoy a comforting and flavorful Crockpot Cajun Butter Chicken with minimal effort. This easy slow cooker recipe combines tender chicken and fragrant rice in a rich, buttery Cajun sauce, perfect for busy weeknights and meal prep.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American, Cajun
Calories: 826
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6-8 medium bone-in chicken thighs (approximately 2 pounds )
  • Salt (as per taste)
  • freshly ground black pepper (as per taste)
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon cajun seasoning (see note 1 for recipe*)
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • ½ cup unsalted butter (melted)
  • 2-3 tablespoons olive oil (divided)
  • 2 tablespoons butter or ghee (optional (for added richness to the rice))
  • 1½ cup Jasmine rice (washed and drained )
  • 3 cups low sodium chicken broth
  • 2 tablespoons light brown sugar
  • 4 cloves garlic (minced)
  • freshly chopped parsley (for garnish)

Equipment

  • Large slow cooker (6-quart or larger recommended)
  • Large skillet or cast iron pan
  • small mixing bowl
  • Measuring cups and spoons
  • whisk

Method
 

  1. Rub chicken with salt, pepper, smoked paprika, dried oregano, onion powder, garlic powder, Cajun Seasoning, melted Butter, and olive oil.
  2. In a non-stick pan heat some olive oil. As soon as the oil gets hot, add chicken thighs skin side down, and sear until it turns light brown for 2-3 minutes. Flip over and sear another side as well.
  3. Glaze the bottom of the slow cooker with some olive oil. Add in butter or ghee for added richness to the finished rice. Add pan-seared chicken thighs in one single layer. Add in jasmine rice, low sodium chicken broth, light brown sugar, and minced garlic cloves. Toss lightly and cover your crockpot with a glass lid.Slow cook on high for 4-hours or on low for 8-hours. Stir the rice at 1-hour mark
  4. Garnish with freshly chopped parsley and serve right away.

Nutrition

Calories: 826kcalCarbohydrates: 69gProtein: 39gFat: 44gSaturated Fat: 21gCholesterol: 150mgSodium: 247mgPotassium: 450mgFiber: 3gSugar: 7gVitamin A: 10IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Ingredient Notes & Substitutions: Bone-in, skin-on chicken thighs are recommended; use boneless, skinless by reducing cook time. Adjust Cajun seasoning to taste. Unsalted butter allows for salt control. Jasmine rice is best, but Basmati or long-grain white rice can be used. Brown sugar can be swapped for maple syrup or honey.
Pro Tips: Searing the chicken adds crucial flavor and texture. Always rinse Jasmine rice to prevent gumminess. Avoid lifting the slow cooker lid frequently to maintain heat and moisture. Adjust spice levels by adding cayenne for more heat or reducing Cajun seasoning for less.
Serving Suggestions: Serve this complete meal with a crisp green salad, steamed green beans, corn on the cob, or crusty bread.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or on the stovetop with a splash of broth if dry.
Variations: Add a diced jalapeño or hot sauce for more spice. Stir in heavy cream or cream cheese for a creamier sauce. Include diced bell peppers, celery, or onions for added vegetables. Experiment with fresh herbs like thyme or green onions.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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