Go Back
slow cooker garlic butter chicken

Slow Cooker Garlic Butter Chicken

This Slow Cooker Garlic Butter Chicken and Veggies is a rich, buttery, one-pot dinner made effortless in your crockpot! Tender chicken tenders, baby carrots, and Yukon gold potatoes cook together in a garlicky herb butter sauce for a cozy family favorite. With just 15 minutes of prep, it’s a perfect weeknight meal that’s budget-friendly, kid-approved, and naturally gluten-free.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken tenders (or chicken breasts cut into strips)
  • 1 lb baby carrots
  • 1 1/2 lbs Yukon Gold potatoes, cut into wedges
  • 1/2 cup salted butter, melted
  • 1 tablespoon minced garlic (or 1 teaspoon garlic powder)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried parsley

Equipment

  • Slow Cooker (4-6 quart)
  • Mixing bowl
  • Whisk or fork
  • Tongs or slotted spoon
  • Measuring spoons
  • Knife and cutting board

Method
 

  1. Place chicken tenders in the center of the slow cooker. Arrange potato wedges on one side and baby carrots on the other for even cooking.
  2. In a small bowl, whisk together melted butter, garlic, salt, pepper, thyme, and parsley until well combined.
  3. Pour the garlic butter mixture evenly over the chicken and vegetables, coating everything thoroughly.
  4. Cover and cook on LOW for 6–8 hours or HIGH for 4 hours until chicken is tender and potatoes are fork-soft. Avoid opening the lid during cooking.
  5. Ensure chicken reaches 165°F internally and vegetables are tender. Adjust seasoning to taste.
  6. Spoon chicken and vegetables onto plates and drizzle with the rich garlic butter sauce from the bottom of the slow cooker. Garnish with extra parsley if desired.

Notes

Pro Tips:
• Use chicken tenders for the most tender results.
• Layer denser vegetables (potatoes) near the bottom for even cooking.
• Brown chicken first for added flavor.
• Add a splash of lemon juice at the end for brightness.
• If sauce is too thin, cook uncovered for 15–20 minutes on HIGH to reduce.
Variations:
• Add ½ cup cream for Creamy Garlic Butter Chicken.
• Swap herbs for Italian seasoning.
• Add 2 tbsp honey for Honey Garlic Butter Chicken.
• Sprinkle Parmesan in the last 15 minutes for a cheesy finish.
Storage:
Refrigerate leftovers up to 4 days or freeze up to 3 months. Reheat gently in microwave or skillet with a splash of broth.
Serving Ideas:
Serve with rice, pasta, or crusty bread. Great with a green salad or steamed veggies.

Like this? Leave a comment below!

QR Code linking back to recipe