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–+ servings
Slow Cooker Garlic Butter Chicken served with herbs and sides

Slow Cooker Garlic Butter Chicken and Veggies

A comforting, hassle-free meal featuring tender chicken, buttery potatoes, and vibrant baby carrots, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken tenders
  • 1 lb baby carrots
  • 1.5 lbs Yukon Gold potatoes, cut into wedges Feel free to swap for another variety if preferred.
Sauce Ingredients
  • 0.5 cup salted butter, melted
  • 1 Tbsp minced garlic Fresh garlic can be used for a stronger flavor.
  • to taste salt and freshly ground black pepper
  • 1 tsp dried thyme leaves
  • 1 tsp dried parsley Can sprinkle fresh parsley before serving for presentation.

Method
 

Preparation
  1. Pat the chicken tenders dry with paper towels and place them in the center of your slow cooker in a single layer.
  2. Arrange the potato wedges on one side of the chicken and scatter the baby carrots on the other side.
  3. In a medium bowl, whisk together the melted butter, minced garlic, salt, pepper, thyme, and parsley until well combined.
  4. Pour the garlic-butter mixture evenly over the chicken and veggies, coating them well.
Cooking
  1. Cover the slow cooker and set it to cook on HIGH for 4 hours or LOW for 6 to 8 hours, or until the chicken reaches an internal temperature of 165 degrees F and the potatoes are fork-tender.
  2. When ready, serve hot, spooning the delicious cooking juices over each portion.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 15gSodium: 700mgFiber: 5gSugar: 3g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Experiment with different vegetables, spices, and replace butter with olive oil for a dairy-free version.

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