Slow cooker garlic butter chicken and potatoes

Slow cooker garlic butter chicken and potatoes is one of those dinners I keep coming back to when I need something that practically makes itself. Ten minutes of prep, a handful of ingredients I always have on hand, and a few hours later the house smells like something I actually worked hard on. I love that about this one.

The first time I made it was on a night when I genuinely did not feel like cooking. I threw everything in the crockpot, went about my evening, and when I finally lifted that lid the garlic butter had turned into this rich, fragrant sauce that coated every potato and soaked right into the chicken. My family cleaned their plates. That was the moment this recipe earned its permanent spot in my weeknight rotation.

If you love easy slow cooker dinners, you will also want to check out this Slow Cooker Street Corn Chicken or this flavor-packed Crockpot Parmesan Garlic Chicken Mac and Cheese for your next crockpot night.

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Ingredients for slow cooker garlic butter chicken and potatoes

I have made this recipe with different potato sizes, different brands of butter, and even different cuts of chicken. After all that testing, I can tell you the ingredient list below is the version that works best. Nothing fancy, nothing hard to find.

• 4 boneless, skinless chicken breasts (I recommend choosing breasts that are similar in size so they finish cooking at the same time)
• 1 lb little potatoes, halved or quartered (I always quarter mine so they absorb more of that garlic butter sauce and cook evenly alongside the chicken)
• 1/2 cup unsalted butter, melted (I use unsalted every time so I can control the salt myself)
• 2 teaspoons minced garlic (fresh or jarred both work fine here)
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup green beans (added near the end so they stay bright and just tender)

No minced garlic on hand? Use 1/2 teaspoon of garlic powder stirred right into the butter mixture instead.

Step-by-step instructions

In my experience, the most important thing with this slow cooker garlic butter chicken and potatoes recipe is knowing how your specific crockpot behaves. Some run hot and cook faster, some need more time. I will give you the range and the cues to look for so you nail it either way.

1. Step 1: Place the chicken breasts in a single even layer on the bottom of a 4 to 6 quart crockpot. Do not stack them. They need direct contact with the bottom to cook through evenly.
2. Step 2: Add the quartered little potatoes around and between the chicken breasts. Spread them out as flat as possible. The more evenly they sit, the more evenly they cook. If your crockpot is very full, cut the potatoes into smaller pieces.
3. Step 3: In a small bowl, combine the melted butter, minced garlic, Italian seasoning, salt, and black pepper. Pour the entire mixture evenly over the chicken and potatoes. Make sure everything gets coated.
4. Step 4: Place the lid on and cook on LOW for 2 to 4 hours. Start checking at the 2 hour mark. The chicken is done when it reaches an internal temperature of 165 degrees F. If you open the crockpot and the chicken looks pale and the potatoes feel firm, put the lid back on and give it another 30 to 45 minutes. Do not rush this step by switching to HIGH unless you have extra time to watch it.
5. Step 5: Add the green beans for the last 30 to 60 minutes of cook time. For a firmer texture, add them with 30 minutes left. For softer beans, add them with the full 60 minutes remaining.
6. Step 6: Serve everything drizzled generously with the garlic butter pooled at the bottom of the crockpot. That sauce is the best part and you do not want to leave it behind.

Variations worth trying

Swap the chicken breasts for boneless thighs and you do not need to change a single thing else in the recipe. Thighs are a bit more forgiving in the slow cooker and stay very juicy. If you love baked chicken thighs, my Sticky Baked Chicken Thighs are another great option for busy nights.

For extra vegetables, add carrots at the very start with the chicken. Broccoli, mushrooms, or peppers go in during the last 30 to 60 minutes depending on how tender you want them. A sprinkle of Parmesan right before serving takes this dish somewhere really nice.

What to serve with slow cooker garlic butter chicken and potatoes

This dish is filling on its own, but the right side can make it feel like a full spread without any extra effort.

A simple green salad: A crisp salad with a light lemon vinaigrette cuts through the richness of the garlic butter beautifully. It balances the meal and adds some freshness without competing with the main flavors.

Chicken and green beans: If you want to lean into the green bean element, my Easy Chicken Breast and Green Beans recipe gives you another quick weeknight option that pairs wonderfully with the garlic butter flavor profile.

Crusty bread or dinner rolls: Honestly the bread is non-negotiable in my house. You need something to soak up that garlic butter from the bottom of the crockpot. A warm roll does the job perfectly.

Garlic butter chicken bites on the side: Hosting a crowd? My Garlic Butter Chicken Bites make a great appetizer that keeps the same flavor theme going from start to finish.

Lemon garlic asparagus: For a lighter vegetable side that cooks fast while the crockpot does its thing, this One Pan Lemon Garlic Butter Chicken Asparagus is a natural fit. Same buttery garlic base, different texture.

Slow cooker corn on the cob: If you want to keep everything in the slow cooker, try making Corn on the Cob with Garlic Herb Butter at the same time. It is a crowd pleaser and fits right in with this meal.

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Storage and serving tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Save the garlic butter sauce from the bottom of the crockpot and store it with the chicken and potatoes. It keeps everything moist and flavorful when you reheat it.

To reheat, I recommend warming portions in the microwave with a splash of chicken broth or water to prevent the chicken from drying out. A covered skillet on low heat on the stovetop also works well. Slice the chicken before storing if you want it to reheat more evenly.

Leftovers work great shredded over rice, tucked into a wrap for lunch, or served over egg noodles with a little of that saved garlic butter sauce. This slow cooker garlic butter chicken and potatoes recipe holds up really well the next day.

FAQs

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Slow Cooker Garlic Butter Chicken and Potatoes

Juicy chicken breasts and tender little potatoes slow cooked in a rich garlic butter sauce. A hands-off weeknight crockpot dinner ready with just 10 minutes of prep.

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Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 433

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless skinless chicken breasts Similar size for even cooking
• 1 lb little potatoes Halved or quartered
• 0.5 cup unsalted butter Melted
• 2 tsp minced garlic Fresh or jarred. Sub: 1/2 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tsp salt
• 0.25 tsp black pepper
• 1 cup green beans Added in final 30 to 60 minutes

Equipment

• 4-6 quart slow cooker (crockpot)
• Small mixing bowl
• Instant read meat thermometer

Method

 

1. Place the chicken breasts in a single even layer on the bottom of a 4 to 6 quart crockpot. Do not stack them.
2. Add the quartered little potatoes around and between the chicken. Spread them as flat as possible. Cut potatoes smaller if the crockpot is very full.
3. In a small bowl, combine the melted butter, minced garlic, Italian seasoning, salt, and black pepper. Pour the mixture evenly over the chicken and potatoes.
4. Place the lid on and cook on LOW for 2 to 4 hours. Start checking at the 2 hour mark. Chicken is done when its internal temperature reaches 165 degrees F. Do not rush by switching to HIGH.
5. Add the green beans for the last 30 to 60 minutes. Add with 30 minutes left for a firmer texture or 60 minutes left for softer beans.
6. Serve everything drizzled with the garlic butter sauce pooled at the bottom of the crockpot.

Notes

Prep time is 10 minutes. Cook time is 2 to 4 hours on LOW depending on your crockpot. Every slow cooker runs differently so start checking at the 2 hour mark. Boneless thighs can be substituted with no other changes. Store leftovers with the sauce in an airtight container for up to 4 days in the fridge or 3 months in the freezer.