Begin by seasoning the boneless, skinless chicken breasts with salt, black pepper, and Cajun seasoning. Ensure each piece is well-seasoned.

In a skillet over medium heat, melt the unsalted butter until bubbly. Add the chopped onion and sauté until translucent, about 5 minutes. Then add the minced garlic and cook for another minute.

Transfer the onion and garlic mixture into your crockpot. Arrange the seasoned chicken breasts on top, sprinkle with smoked paprika and dried oregano, then pour in the chicken broth. Stir gently.

Cover the crockpot with its lid and set to low. Cook for about 6 hours, until chicken is fork-tender.

Once cooked, shred the chicken in the crockpot using two forks, mixing with the flavorful broth.

Stir in the heavy cream and allow it to heat through for about 15-20 minutes.

Serve over rice, pasta, or with crusty bread. Garnish with freshly chopped parsley.