Creamy Cajun Chicken Crock Pot Recipe with Gravy

Cajun Smothered Chicken with Gravy in a bowl with gravy spoon

Creamy Cajun Chicken Crock Pot Recipe with Gravy

This Cajun chicken crock pot recipe is a bold and creamy Southern-inspired dish that’s easy to make with simple ingredients. Made with chicken breasts, Cajun spices, and a rich gravy, it’s perfect for family dinners, casual hosting, or freezer meals. Enjoy it over rice, mashed potatoes, or noodles for a comforting and crowd-pleasing dinner.

Course Dinner

Cuisine Cajun

Keyword chicken, cream of soup, whipping cream

Prep Time 15

Cook Time 6

Total Time 6 15

Servings

Calories 343

Author Gina Dickson

Equipment

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.

Notes

Storage and Reheating

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.

Nutrition