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.
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.