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

Cook Time 3

Total Time 3 10

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

Place the chicken breasts in a single even layer on the bottom of a 4 to 6 quart crockpot. Do not stack them.
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.
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.
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.
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.
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.