Begin by placing your boneless skinless chicken breasts at the bottom of a 6-quart slow cooker. Generously sprinkle the Cajun seasoning blend over the chicken, allowing it to soak in those vibrant flavors. Next, pour in enough chicken broth to cover the chicken partially, ensuring moisture during the cooking process.

Cube the unsalted butter into small pieces and distribute it evenly over the seasoned chicken. The butter will melt as it cooks, creating a rich, creamy sauce. Cover the slow cooker with its lid and set it to cook on LOW for 4 hours, or on HIGH for 2 to 3 hours, until the chicken is tender and can be easily shredded.

Once the cooking time is up, carefully remove the lid and use two forks to shred the chicken directly in the slow cooker. It should pull apart effortlessly, mixing with the melted butter and seasoning for maximum flavor.

In a separate bowl, combine the cornstarch with a splash of cold water, mixing until it’s smooth. Stir this mixture into the shredded chicken along with the heavy cream, ensuring everything is well combined.

Switch the slow cooker to HIGH and let the dish simmer uncovered for 15 to 20 minutes until the sauce thickens and becomes glossy.

While the sauce simmers, cook your long grain white rice according to package instructions until it's fluffy. Rinse the rice under cold water beforehand to ensure a light texture.

To serve, spoon a generous portion of the shredded chicken and sauce over the fluffy rice on each plate. For a finishing touch, sprinkle freshly chopped parsley, coarse black pepper, and a sprinkle of red paprika flakes on top.