Slow Cooker Garlic Butter Chicken and Veggies

Tender chicken, golden potatoes, and sweet carrots slow-cooked in a rich garlic butter sauce. This effortless one-pot meal delivers comfort and flavor with minimal prep.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Total Time 4 15

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 360

Ingredients Equipment Method Notes

Ingredients

1.5 lbs boneless skinless chicken tenders or chicken breasts
1 lb baby carrots
1.5 lbs Yukon gold potatoes cut into wedges
0.5 cup salted butter melted
1 tablespoon minced garlic or 1 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper
1 teaspoon dried thyme leaves not ground
1 teaspoon dried parsley

Equipment

Slow Cooker
measuring cups
Measuring spoons
mixing bowl
cutting board
knife

Method

Place chicken tenders in the center of your slow cooker. Arrange potato wedges on one side and scatter baby carrots on the other side.
In a small mixing bowl, combine melted butter, minced garlic, salt, pepper, thyme, and parsley. Whisk until well mixed.
Pour the garlic butter mixture evenly over the chicken and vegetables in the slow cooker, ensuring everything is well coated.
Cover slow cooker with lid. Cook on HIGH for 4 hours or LOW for 6-8 hours until chicken reaches 165°F internal temperature and vegetables are fork-tender.
Let rest for 5 minutes after cooking. Serve hot and enjoy.

Notes

For extra flavor, brown chicken in a skillet before slow cooking. Feel free to add green beans, bell peppers, or zucchini. Fresh herbs can be used in place of dried (use 3 times the amount). Can use frozen chicken but increase LOW cooking time by at least 1 hour.