Begin by placing the boneless skinless chicken breasts in the bottom of your slow cooker, ensuring they are evenly spread out. Sprinkle a generous amount of Cajun seasoning blend over the chicken, allowing the flavors to infuse. Follow this by pouring chicken broth into the slow cooker.

Next, cube the unsalted butter and scatter it evenly on top of the seasoned chicken in the slow cooker. Cover the slow cooker with its lid and set it to cook on LOW for 4 hours or HIGH for 2-3 hours, until the chicken is fork-tender.

Once the cooking time is complete, use two forks to shred the chicken directly in the slow cooker. The chicken should easily pull apart, becoming enveloped in the buttery Cajun sauce.

In a separate bowl, mix cornstarch with a small amount of cold water to create a slurry. Stir this slurry into the slow cooker along with heavy cream, ensuring the rich sauce coats the chicken evenly.

Increase the heat to HIGH on your slow cooker and remove the lid. Allow the sauce to thicken for about 15-20 minutes, stirring occasionally.

While the sauce is thickening, cook your long grain white rice according to package instructions. Rinse the rice under cold water before cooking.

Once the rice is ready, serve the shredded chicken and sauce over a scoop of fluffy rice, garnishing with parsley, black pepper, and paprika flakes.