When life gets busy but you still want to serve something warm and comforting, this Cajun Chicken Crock Pot recipe has your back. It brings together bold Cajun seasoning, a rich and creamy sauce, and juicy slow-cooked chicken for a meal that tastes like it took hours, because it did, just without any work from you!
Cajun Chicken Crock Pot Recipe
Rich, creamy, and full of Southern flavor, this easy crock pot Cajun chicken is my go-to for stress-free weeknight dinners, Sunday suppers, or feeding a crowd. It comes together with just 15 minutes of prep and uses simple, budget-friendly ingredients like bell peppers, onions, and a homemade Cajun seasoning. I love serving it over rice or mashed potatoes to soak up that savory gravy because every bit is worth savoring. It’s flexible, too: swap in chicken thighs, lighten the cream, or adjust the spice to taste. It’s a flavorful, comforting dish that feels special without the stress.
What You’ll Need To Make This Recipe
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
Cajun seasoning spices: You’ll need smoked paprika, garlic powder, onion powder, thyme, oregano, basil, parsley, cayenne pepper, black pepper, celery salt, ground cumin, coriander, and a hint of allspice.
- Boneless skinless chicken breasts: You can swap in thighs if you prefer dark meat or want something more budget-friendly. If using frozen chicken, it’s best to thaw them before slow cooking for even cooking and safety.
- Green bell peppers: Look for firm, shiny peppers. You can also use red or yellow for extra sweetness.
- Yellow onion: A sweet or white onion will also work fine in this recipe.
- Celery: Adds that classic Creole flavor base. If you’re out, just double up on peppers and onion.
- Cream of chicken soup: I often keep a few cans in the pantry, but you can also use homemade.
- Heavy whipping cream: For a lighter version, use half and half or evaporated milk.
- Chicken broth: Store-bought or homemade, just make sure it’s low-sodium if your Cajun seasoning has salt.
- Worcestershire sauce: Adds that deep, savory bite to the gravy. Just a tablespoon makes a big impact.
- Cornstarch: Helps thicken the sauce to that spoon-coating consistency.
How To Make This Cajun Chicken Crock Pot Recipe
Make the Cajun Seasoning
I mix up a big batch of Cajun seasoning by blending all the spices in a spice grinder until smooth and well combined. You can store extra in a jar for next time. I divide it in half; half for the chicken and half for the sauce.
Season the Chicken & Sear the Chicken
I like to dredge the chicken breasts in the seasoning mix so every bite gets that bold, smoky flavor.
This is optional, but I always do it. A quick sear on each side locks in juices and adds a layer of flavor. It also makes your kitchen smell amazing.
Add to Crock Pot
Layer your seared chicken in the slow cooker, then top with the sliced peppers, onions, and celery. It already looks good enough to eat.
Make the Gravy Base & Cook
Whisk together the remaining Cajun seasoning with broth, cream of chicken soup, and Worcestershire. Pour this creamy blend over the chicken and veggies. Cover and let everything cook low and slow for 5 1/2 hours.
Stir in a slurry of cream and cornstarch and let it cook another 30 minutes to thicken into that rich, spoonable gravy.
Cajun tends to be spicier with more pepper-forward flavors, while Creole often includes herbs like basil and thyme. This recipe uses a blend of both!
Yes! You can prep the whole dish the night before, store in the fridge, and start it in the morning.
Rice, mashed potatoes, cornbread, and green beans are all great choices.
Variations, Substitutions, and Recipe Tips
Dairy-Free: Use full-fat coconut milk in place of cream. Use a dairy-free cream of chicken substitute.
Make It Spicier: Stir in extra cayenne, diced jalapeños, or a splash of hot sauce.
Make It Milder: Skip the cayenne and use sweet paprika.
Use Chicken Thighs: More forgiving and juicier than breasts.
Add Sausage: A few sliced andouille links make this even heartier.
No Slow Cooker? Bake everything in a Dutch oven at 350°F for 45-50 minutes.
Hospitality Tips For Serving This Cajun Chicken Crock Pot Recipe
This dish is perfect for transitional moments like welcoming a new neighbor, inviting a first-time church guest, or hosting your child’s friend’s family. It’s warm, unfussy, and easy to prepare ahead, freeing you to focus on making others feel seen and settled. Try thinking of someone new in your orbit this week. Extend an invitation, deliver this warm dish, or simply open your door and let your table be the place they feel they belong.
Pair this creamy, savory chicken with a side of Easy Fresh Green Beans and Mushrooms for a crispy, veggie contrast that’s effortless and fast. Add some Easy Sourdough Discard Biscuits on the side to help soak up all that rich, creamy sauce. And if you’re feeding a crowd, offer a light starter like Creamy Cucumber Onion Salad for balance and freshness.
More Easy Crock Pot Chicken Recipes
- Creamy Crock Pot Tuscan Chicken
- Creamy Crockpot Chicken With Ranch
- Old Fashioned Crock Pot Chicken And Dumplings
- Easy Italian Crock Pot Chicken Parmesan
- 5-Minute Prep, Juicy Slow Cooker Chicken Shredded
This is one of those easy, flavorful meals you’ll want to make on repeat. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Creamy Cajun Chicken Crock Pot Recipe with Gravy
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Ingredients
Chicken and Vegetables
- 2 pounds chicken breasts, boneless, skinless
- 2 tablespoons olive oil
- 2 green bell peppers, large, cored, thick sliced
- 1 yellow onion, medium, cut into quarters
- 3 celery stalks, cut into 1-inch pieces
- 1 tablespoon Worcestershire sauce
- 1 cup chicken broth
- 10.5 ounces cream of chicken soup, canned
- ⅓ cup heavy whipping cream
- 2 tablespoons cornstarch
Homemade Cajun Seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme leaves, dried
- 1/2 teaspoon poulutry seasoning
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried basil leaves
- 1 teaspoon dried parsley
- 1 teaspoon cayenne pepper, adjust to taste
- 1 teaspoon black pepper
- ½ teaspoon celery salt
- ½ teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon allspice
Instructions
Make the Cajun seasoning
- Mix all seasoning ingredients in spice grinder. Pulse until well blended.1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon thyme leaves, 1 teaspoon dried oregano leaves, 1 teaspoon dried basil leaves, 1 teaspoon dried parsley, 1 teaspoon black pepper, ½ teaspoon celery salt, ½ teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon allspice, 1 teaspoon cayenne pepper
- Divide into two equal portions (about 1 ½ tablespoons each).
Season the chicken
- Trim any excess fat from chicken breasts.2 pounds chicken breasts
- Press each piece into half of the seasoning blend, coating both sides lightly.
Sear the chicken
- Heat olive oil in a large skillet over medium-high heat.2 tablespoons olive oil
- Sear chicken for 1–2 minutes per side until golden (do not cook through).
- Transfer chicken to the slow cooker.
Add vegetables
- Place sliced bell peppers, onion quarters, and celery pieces over the chicken in the slow cooker.2 green bell peppers, 1 yellow onion, 3 celery stalks
Make the gravy base
- In a small bowl, whisk Worcestershire sauce, chicken broth, cream of chicken soup, and the remaining seasoning blend.1 tablespoon Worcestershire sauce, 10.5 ounces cream of chicken soup, 1 cup chicken broth
- Pour over chicken and vegetables.
Slow cook
- Cover and cook on low for 5 ½ hours.
Thicken the gravy
- In a jar with a lid, shake together heavy whipping cream and cornstarch to make a slurry.⅓ cup heavy whipping cream, 2 tablespoons cornstarch
- Pour the slurry into the slow cooker, stir gently, and cook for another 30 minutes on low until the gravy thickens.
Serve
- Serve chicken and gravy over pasta, rice or mashed potatoes.
Gina’s Notes and Tips
- Refrigerator: Store leftovers in an airtight container once fully cooled. Use within 4 days for best taste and texture.
- Freezer: This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Thaw overnight in the fridge, then reheat gently in a covered skillet over medium-low heat, stirring occasionally, or microwave in 1-minute intervals until hot.
Equipment
