Slow Cooker Garlic Butter Chicken and Veggies

Imagine coming home to the aroma of tender chicken and roasted vegetables bathed in a rich garlic butter sauce. Slow Cooker Garlic Butter Chicken and Veggies transforms your busy weeknight into a stress-free culinary success. This one-pot wonder requires just 15 minutes of prep, then your slow cooker works its magic while you tackle your to-do list. The result? Juicy chicken breasts, perfectly cooked potatoes, and sweet carrots all infused with aromatic herbs and buttery garlic goodness.

Why You’ll Love This Slow Cooker Recipe

• Minimal effort, maximum flavor. Toss everything into your slow cooker and walk away—no constant monitoring required.
• Budget-friendly comfort food. Simple ingredients create a restaurant-quality meal that won’t strain your wallet.
• Customizable to your taste. Swap vegetables based on what’s in your fridge or add your favorite seasonings.
• Perfect for meal prep. Make a big batch and enjoy leftovers that taste even better the next day.
• Family-approved winner. Even picky eaters love the tender chicken and buttery vegetables.

Ingredients & Smart Substitutions

For the Chicken and Vegetables:

• 1½ pounds boneless skinless chicken tenders (or chicken breasts)
• 1 pound baby carrots
• 1½ pounds Yukon gold potatoes, cut into wedges

For the Garlic Butter Sauce:

• ½ cup salted butter, melted
• 1 tablespoon minced garlic (or 1 teaspoon garlic powder)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried parsley

Ingredient Notes:

Yukon gold potatoes hold their shape beautifully during slow cooking, but red potatoes work too. Fresh garlic delivers the best flavor, though garlic powder saves time. Chicken breasts are interchangeable with tenders—just ensure even sizing for consistent cooking. For a lighter version, substitute olive oil for half the butter. Add bell peppers, green beans, or zucchini to increase vegetable variety. Use fresh herbs if available; triple the amount for dried equivalents.

Step-by-Step Instructions

1. Prep your slow cooker. Place chicken tenders in the center of your slow cooker insert. Arrange potato wedges on one side and scatter baby carrots on the opposite side, creating distinct sections.
2. Create the 3-ingredient garlic butter mixture. In a small bowl, combine melted butter with minced garlic, salt, pepper, thyme, and parsley. Whisk until herbs are evenly distributed throughout the butter.
3. Coat everything generously. Pour the garlic butter sauce over the chicken and vegetables, ensuring even coverage. Use a spoon to drizzle any pooled butter over drier spots.
4. Set and forget. Cover with the lid and cook on HIGH for 4 hours or LOW for 6-8 hours. The chicken should reach 165°F internally, and potatoes should be fork-tender.
5. Serve immediately. Transfer to a serving platter, spooning extra sauce over the top. Garnish with fresh parsley if desired.

Pro Tips for Perfect Results

• Brown the chicken first for deeper flavor by searing it in a skillet before slow cooking.
• Cut vegetables uniformly so potatoes and carrots finish cooking simultaneously.
• Don’t lift the lid during cooking—each peek adds 15-20 minutes to cook time.
• Use fresh herbs when possible for a brighter, more vibrant flavor profile than dried alternatives.

Serving Suggestions & Creative Ideas

Serve this Slow Cooker Garlic Butter Chicken and Veggies over fluffy white rice or creamy mashed potatoes to soak up the incredible sauce. Crusty bread is perfect for mopping up every last drop of garlicky goodness. For a low-carb option, pair with cauliflower rice or a simple green salad. Transform leftovers into chicken tacos by shredding the meat and warming in soft tortillas. The dish also makes an excellent pasta topping—just toss with linguine or fettuccine.

Storage & Meal Prep

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors intensify overnight, making next-day lunches even more delicious. For longer storage, freeze in portioned containers for up to 3 months. Reheat in the microwave for 2-3 minutes, stirring halfway, or warm gently on the stovetop over low heat. Oven reheating works too—cover with foil and heat at 350°F for 20 minutes until warmed through.

Nutrition Information

Per serving (1 cup/245g):

Calories: 360
Protein: 25g
Carbohydrates: 22g
Fat: 20g (11g saturated)
Fiber: 4g
Sugar: 3g
Sodium: 610mg
Cholesterol: 85mg

This balanced meal provides lean protein, complex carbohydrates, and essential vitamins from the vegetables. Adjust butter quantity to reduce calories and fat if desired.

Frequently Asked Questions

Can I use frozen chicken in this recipe?

Yes, frozen chicken tenders work but add at least one extra hour to the cooking time on low. Ensure the internal temperature reaches 165°F for food safety.

What other vegetables complement this dish?

Green beans, bell peppers, broccoli florets, and Brussels sprouts all pair beautifully with the garlic butter sauce. Add them during the last 2 hours of cooking.

How do I make this dairy-free?

Replace butter with olive oil or vegan butter alternatives. The dish remains flavorful with these substitutions, though the richness differs slightly.

Final Thoughts

Slow Cooker Garlic Butter Chicken and Veggies proves that delicious home cooking doesn’t require hours in the kitchen. This versatile recipe adapts to your preferences, dietary needs, and whatever vegetables you have on hand. The combination of tender chicken, perfectly cooked vegetables, and that irresistible garlic butter sauce creates a meal your family will request again and again. Fire up your slow cooker tonight and discover how effortless weeknight dinners can be. You’ll wonder why you didn’t try this comforting classic sooner.

Slow Cooker Garlic Butter Chicken and Veggies

This Slow Cooker Garlic Butter Chicken and Veggies recipe is the ultimate hands-off comfort meal. Tender chicken, buttery potatoes, and sweet carrots cook together in a rich garlic herb sauce for an easy, family-approved dinner that’s perfect for busy weeknights or meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 360 kcal

Ingredients

  

Chicken and Vegetables

• 1.5 lb boneless skinless chicken tenders or chicken breasts cut evenly
• 1 lb baby carrots
• 1.5 lb Yukon gold potatoes cut into wedges

Garlic Butter Sauce

• 0.5 cup salted butter melted
• 1 tbsp minced garlic or 1 teaspoon garlic powder
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tsp dried thyme leaves
• 1 tsp dried parsley

Instructions

 

• Place the chicken tenders in the center of the slow cooker. Arrange the potato wedges on one side and the baby carrots on the other.
• In a small bowl, whisk together the melted butter, garlic, salt, black pepper, thyme, and parsley until well combined.
• Pour the garlic butter mixture evenly over the chicken and vegetables, spooning sauce over any dry spots.
• Cover and cook on HIGH for 4 hours or LOW for 6–8 hours, until the chicken reaches 165°F (74°C) and the vegetables are fork-tender.
• Serve hot, spooning extra garlic butter sauce over the top. Garnish with fresh parsley if desired.

Notes

For extra flavor, sear the chicken briefly before adding it to the slow cooker. You can substitute olive oil for half of the butter for a lighter version. Add green beans, bell peppers, or zucchini during the last 2 hours of cooking for more vegetable variety.

Keyword easy weeknight meal, garlic butter chicken, one pot dinner, Slow Cooker Chicken