Place the boneless skinless chicken breasts at the bottom of your slow cooker. Sprinkle the Cajun seasoning blend over the chicken, ensuring each piece is coated. Pour in the chicken broth over the spices.

Cut the unsalted butter into cubes and scatter them over the seasoned chicken. Cover the slow cooker and cook on low for 4 hours or high for 2-3 hours, until the chicken is fork-tender.

Once cooking is complete, shred the chicken directly in the pot using two forks to absorb the Cajun butter sauce.

Mix cornstarch with cold water in a small bowl and stir into the shredded chicken along with the heavy cream. Turn slow cooker to high and cook uncovered for 15-20 minutes to thicken the sauce.

Prepare the long grain white rice according to package instructions while the sauce thickens. Let it sit covered to keep warm.

To serve, plate a generous portion of rice and spoon the chicken and Cajun butter sauce over the top. Garnish with parsley, black pepper, and paprika flakes.