Garlic Butter Chicken and Veggies

A comforting and hassle-free slow-cooker meal featuring tender chicken tenders and flavorful roasted veggies in a garlic butter sauce.

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Main Ingredients

1.5 lbs boneless skinless chicken tenders Ensure tenders are thawed for best results.
1 lbs baby carrots
1.5 lbs Yukon gold potatoes, cut into wedges Leave the skin on for texture.
0.5 cup salted butter, melted Use unsalted butter plus extra salt if preferred.
1 Tbsp minced garlic Fresh is best; jarred works in a pinch.
Salt and pepper to taste
1 tsp dried thyme leaves
1 tsp dried parsley

Preparation

Place the chicken tenders in the center of the slow cooker in a single layer where possible.
Arrange the potato wedges on one side of the cooker and scatter the baby carrots on the other side.
In a medium bowl, whisk together the melted butter, minced garlic, thyme, parsley, and a generous pinch of salt and pepper. Taste and adjust the seasoning.
Pour the garlic butter mixture evenly over the chicken and vegetables, making sure the garlic is distributed. Use a spoon to coax some butter under the potatoes if possible.

Cooking

Cover and cook: For a quick meal, set the cooker to HIGH and cook for 4 hours. For tender results, choose LOW and cook for 6 to 8 hours.
When finished, check seasoning and serve hot, spooning the buttery juices over plated portions for extra flavor.

Serving: 1Calories: 450kcalCarbohydrates: 35gProtein: 36gFat: 22gSaturated Fat: 13gSodium: 600mgFiber: 5gSugar: 4g

Serve with a green salad or crusty bread. Refrigerate leftovers and consume within 3 to 4 days. Adjust cooking time based on the slow cooker used.

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