Start by seasoning the chicken breasts generously with salt, black pepper, and Cajun seasoning in a bowl. Rub the spices onto the meat to ensure it's well-coated with flavor.

In a skillet over medium heat, melt 4 tablespoons of unsalted butter until bubbly. Add the diced onion and sauté for about 3-4 minutes until softened and translucent.

Then, toss in minced garlic and cook for an additional minute until fragrant, making sure not to let it brown.

Pour the sautéed onion and garlic mixture over the chicken in the crockpot. Next, add smoked paprika, dried oregano, and chicken broth, stirring gently to combine.

Cover the crockpot with its lid and set it to cook on low for 6 hours or on high for 3 to 4 hours.

Once the cooking time is complete, use two forks to shred the chicken directly in the crockpot. Mix it well to incorporate the juices.

Stir in 1 cup of heavy cream and cover again. Allow it to cook for an additional 15-20 minutes until the sauce is creamier and well-combined.

Ladle generous portions over rice or pasta to soak up the rich sauce and garnish with freshly chopped parsley for the finishing touch.