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–+ servings
Delicious Garlic Butter Chicken served with herbs and sides

Garlic Butter Chicken

A no-fuss slow-cooker recipe featuring tender chicken, baby red potatoes, and sweet carrots cooked in a fragrant garlic butter sauce.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken breasts or thighs Thighs give more fat and flavor; breasts are leaner.
  • 1.5 pounds baby red potatoes, quartered Baby reds hold their shape better than russets.
  • 1 pound whole carrots, peeled and cut into chunks
  • 6 cloves garlic, minced
  • 1/2 cup unsalted butter, melted Use olive oil for a dairy-free option.
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt Salt to season the chicken.
  • 1/2 teaspoon black pepper Black pepper to season the chicken.
  • 1 tablespoon chopped parsley (optional for garnish)
  • 1/2 cup chicken broth Low-sodium preferred.

Method
 

Preparation
  1. Lightly season the chicken on both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Place the pieces in the bottom of the slow cooker in a single layer when possible.
  3. Scatter the quartered baby potatoes and the carrot chunks on and around the chicken.
  4. In a medium bowl, whisk together the melted butter, minced garlic, Italian seasoning, the remaining salt and pepper, and 1/2 cup chicken broth until combined.
  5. Pour the garlic butter mixture evenly over the chicken and vegetables.
Cooking
  1. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
  2. Use a meat thermometer to confirm the chicken has reached an internal temperature of 165°F.
  3. Test a potato and carrot with a fork — they should be tender and easily pierced.
Serving
  1. Garnish with chopped parsley before serving.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 4gSugar: 2g

Notes

Refrigerate leftovers within two hours of cooking. Use within 3 to 4 days, or freeze up to 3 months. Take care to follow food safety guidelines regarding temperature zones.

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