Slow Cooker Garlic Butter Chicken and Veggies
521 Comments Jun 14, 2022
Updated May 27, 2024
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Make garlic butter chicken with veggies right in your slow cooker. Chicken tenderloins, baby carrots and gold potatoes are cooked to perfection in a homemade garlic butter sauce.
If you love easy chicken recipes, try my slow cooker chicken stew recipe and slow cooker cranberry chicken recipes.
Table of Contents
Why this recipe works
This recipe isn’t for the faint of heart, this is for my butter loving friends. A stick of butter flavors this meal, but the entire meal. I add garlic, thyme, parsley, salt, and pepper to a stick of melted butter. I pour that garlic butter mixture over chicken, carrots, and wedges of Yukon gold potatoes.
Not all slow cooker meals end up being complete meals; I usually have to make a starchy side or make a salad. With this recipe, all the main food groups are covered. The chicken is tender, and so are the veggies. My favorite thing about this meal is the potatoes. There is something about butter and potatoes together that just can’t be beaten. I hope you give this recipe a try! It’s hearty like a pot roast dinner, but with chicken instead. Have a great week. I’ll be back at the end of the week with another recipe.
Recipe Ingredients
- Chicken tenderloins – These cook up perfectly and soak up the garlic butter. You can use boneless skinless chicken breasts if that’s all you have.
- Carrots – Use one pound of baby carrots or one pound of carrots cut into 1 inch chunks.
- Gold Potatoes – You can use red or gold potatoes, but we LOVE gold potatoes in this recipe.
- Garlic Butter Sauce – Salted butter, fresh minced garlic, thyme, parsley, salt and pepper.
Step-by-Step Directions
Step One – In a small bowl, add the melted salted butter and add minced garlic, salt, pepper, dried thyme, and dried parsley.
Step Two – Place chicken tenders (or breasts) in the middle of the slow cooker. On one side of that place wedges of Yukon gold potatoes and on the other a bag of baby carrots.
Step Three – Pour the garlic butter mixture over the chicken and veggies.
Step Four – Cover and cook on high for 4 hours or on low for 8 hours. Serve and enjoy! Plenty of buttery sauce for everyone!
Variations
- Green beans – Green beans cook up so well in the slow cooker, use them instead of the carrots for this garlic butter chicken recipe.
- Easy Peasy – Instead of making a garlic butter sauce. Use 2/3 cup of Italian dressing.
- Lemon Chicken – Add the juice of one large lemon to the garlic butter sauce. You can even add the zest of that lemon too.
- Parmesan – To make the flavor pop in this dish, sprinkle grated parmesan cheese on each individual serving.
Recipe FAQs
Olive oil can be used instead of butter if you are in pinch, though you won’t get as much flavor.
If you are looking to make this a healthy meal you can use chicken broth instead of butter, or water and a chicken bouillon cube.
Yes! You can use 2 teaspoons of Italian seasoning instead of the parsley and thyme.
Yes, chicken thighs are a great choice for this recipe. Though, be sure to trim them well.
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Slow Cooker Garlic Butter Chicken and Veggies
Equipment
Ingredients
- 1 1/2 lbs. boneless skinless chicken tenders, boneless skinless chicken breasts will work fine too
- 1 lb. bag baby carrots
- 1 1/2 lbs. Yukon gold potatoes, cut into wedges
- 1/2 cup salted butter, melted
- 1 Tbsp. minced garlic, (or one teaspoon garlic powder)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. dried thyme leaves, (not ground)
- 1 tsp. dried parsley
Instructions
- Add the chicken down in the middle of the slow cooker. Add the potatoes on one side and the carrots on the other side.
- In a small bowl mix together the butter, garlic, salt, pepper, thyme and parsley.
- Pour the butter mixture over the chicken and veggies.
- Cover and cook on HIGH for 4 hours or low for 6-8 hours.
- Serve and enjoy!
How to Video
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Slow Cooker Chicken Recipes:
- Slow Cooker Shredded Chicken
- Slow Cooker Chicken Breast
- Slow Cooker Seasoned Chicken, Potatoes and Green Beans
- Slow Cooker Chicken Cordon Bleu Casserole
- Slow Cooker Ranch Chicken and Red Potatoes
- Slow Cooker Cilantro Lime Fajitas
- Slow Cooker Chicken Enchilada Casserole
- Tuscan Chicken with Buttery Yukon Gold Potatoes
- Slow Cooker Full Chicken Dinner
- Garlic Butter Chicken and Pasta
The flavor of the chicken was good however cooking the carrots and potatoes for that amount of time, high 4 hours leaves the veggies mushy.
Do you use frozen chicken breasts or thawed for this recipe?
I used thawed (for every recipe here except frozen meatballs).
I made this with chicken breast I sliced into halves, used red potatoes, and in my sauce I used everything you said except regular salt and I added honey, seasoning salt, and some low sodium soy sauce. It all turned out delicious!!
Could I make this dairy-free by substituting oil for the butter?
Yes, that will work fine.
Can I use whole mushrooms, zucchini & broccolini? When would I add them in?
I would say the last hour and a half.
Delish and easy making it again tomorrow. Thanks for the great recipe.
Do you use water at all? First time issuing crock pot and want to make this meal.
No, the butter is the liquid. In my recipes I don’t use water much (unless it’s soup).
Love this recipe…making it for the second time tonight. I just wanted to point out that the notes do mention water so I came here to get some clarity. It says that you can use “chicken broth instead of water”….I’m guessing you mean “chicken broth instead of butter”.
Thank you! I will fix that.
OMG! Sooooo good!
I used 3lbs boneless thighs, about 5lbs potatoes and 2lbs carrots. I doubled the butter sauce. I used unsalted butter and just added a little extra salt. Cooked it in my 8qt Crockpot. Absolutely delicious! I did contemplate sweet potatoes, will next time. Oh, and cooked on high 4 hrs.
Lori, how many people did this comfortably serve? Thank you!
Loved it! I normally don’t leave reviews but this one was worth it! Definitely keeping this recipe in my pocket
How many people does this serve?
This serves about 4.