Begin by layering the boneless skinless chicken breasts at the bottom of your slow cooker. Evenly sprinkle the Cajun seasoning blend over the chicken, ensuring it's well coated. Pour the chicken broth into the cooker, adding moisture to enhance the flavors. The chicken should be submerged halfway, which will keep it juicy during cooking.

Next, evenly distribute the cubed unsalted butter atop the seasoned chicken. Cover the slow cooker with its lid and set it to LOW for 4 hours or HIGH for 2–3 hours.

Once the cooking time is complete, uncover the slow cooker and using two forks, shred the chicken directly inside the cooker, mixing it with the buttery broth.

In a small bowl, mix the cornstarch with cold water to create a slurry. Stir the paste into the shredded chicken along with the heavy cream. Increase the heat to HIGH, allowing it to simmer uncovered for 15–20 minutes.

While the sauce thickens, prepare the long grain white rice according to the package directions. Once cooked, fluff the rice with a fork.

Plate the creamy chicken generously over a bed of fluffy rice. Sprinkle with finely chopped parsley, a pinch of coarse black pepper, and a dash of red paprika flakes for an extra pop of color and flavor. Enjoy!