Slow Cooker Garlic Butter Chicken and Veggies


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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.

chicken with potatoes and carrots in crockpot.

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

Ingredients for garlic butter chicken and vegetables on table.
  • 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

4 steps on how to add chicken, vegetables and garlic butter sauce to slow cooker.

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!

cooked garlic butter chicken in slow cooker.

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.
over head shot of plate of chicken, potatoes and vegetables.

Recipe FAQs

Can I use olive oil instead of butter?

Olive oil can be used instead of butter if you are in pinch, though you won’t get as much flavor.

Can I use chicken broth instead of butter?

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.

Can I use Italian Seasoning?

Yes! You can use 2 teaspoons of Italian seasoning instead of the parsley and thyme.

Can I use chicken thighs?

Yes, chicken thighs are a great choice for this recipe. Though, be sure to trim them well.

chicken tenderloins on plate with carrots and potatoes.

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close up of garlic butter chicken and veggies in slow cooker.

Slow Cooker Garlic Butter Chicken and Veggies

4.52 from 110 votes
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 4
Chicken tenderloins, carrots and potatoes covered in a savory garlic butter sauce and slow cooked.
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How to Video

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!

Sarah’s Notes

Can I use Italian seasoning?
Yes! You can use 2 teaspoons of Italian seasoning instead of the parsley and thyme.
Can I use chicken thighs?
Yes, chicken thighs are a great choice for this recipe. Though, be sure to trim them well.
Can I use chicken broth instead of butter?
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.

Nutrition

Calories: 549kcal | Carbohydrates: 33g | Protein: 42g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 170mg | Sodium: 751mg | Potassium: 1659mg | Fiber: 8g | Sugar: 6g | Vitamin A: 16468IU | Vitamin C: 28mg | Calcium: 147mg | Iron: 9mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe? Leave a comment below!

Slow Cooker Shredded Chicken is a great meal prep staple you can use all week. Chicken, Potatoes and Green Beans or No Peek Chicken make easy, comforting one-pot dinners.

Try Slow Cooker Chicken Fajitas, or Chicken Enchilada Casserole when you’re craving bold, Tex-Mex flavor.

For something creamy and cozy, Slow Cooker Tuscan Chicken or Slow Cooker Chicken Stew always hits the spot.

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Recipe Rating




576 Comments

  1. Katie says:

    5 stars
    Made this today. Other than adding a little more salt, the recipe was amazing. I left the chicken breast whole because I needed to leave it in for 8 hours and it turned out perfect. Shredded easily and mixed well into the sauce/butter. I will make this again!

  2. Jill says:

    3 stars
    I had high hopes for this recipe. Made the recipe as written and it was very bland. Wouldn’t recommend or make again.

  3. Yvett says:

    5 stars
    This is definitely my new fav! I have made it 3 times in a month! What would I need to change to make it on the instant pot?

    1. Sarah Olson says:

      You’ll need a cup of liquid total (the butter counts). So maybe add some broth or water.

      1. Yvett says:

        How long would I cook it for?

      2. Sarah Olson says:

        Fifteen minutes with natural pressure release should work.

  4. Lauren says:

    Hi there!! This recipe is amazing and soooo delicious! Thank you for sharing!! Also, would russet potatoes work instead of gold or red? It’s all I have on hand. Thanks so much!

    1. Sarah Olson says:

      Yes, russet will work fine.

  5. Carlee says:

    Hi! Love the recipe! How would you suggest dividing it for a 2 quart crockpot instead!

    1. Sarah Olson says:

      It should fit if you cut the recipe in half.

  6. Annie says:

    Can I put the chicken breast in the slow cooker frozen?

    1. Sarah Olson says:

      I always thaw my meats. There are some studies that suggest that it’s unsafe to put in frozen.

      1. Kathy says:

        Frozen is safe just as long as a meat thermometer registers 165* when you check it ( same as if you put it in thawed)

  7. annb says:

    Will the vegetables be too soft by cooking the 8 hours on low?

    1. Sarah Olson says:

      I don’t think so. Vegetables take a long time to soften in the slow cooker.

  8. Patti Roberts says:

    Cooking right now. I substituted for 1/2 cube of butter, added chick broth and 1/2 of a chicken bouillon cube. Added a squeeze of lemon juice and a little dollop of mayo. I used regurlar size carrots. I did not peel potatoes just cut into wedges. Looking forward to this dish. I’m really sure this is going to be awesome.

    1. Patti Roberts says:

      5 stars
      Chicken, potatoes, and carrots are amazing!!! My husband and our roommate loves this recipe.

  9. Sally says:

    I’d like to double or triple the recipe to feed 10. Is this doable? Should I triple the butter sauce too? Will it cook through even if I don’t cover w liquid?

    1. Sarah Olson says:

      I would at least double the sauce. You will most likely need to cook 1-1.5 hours longer too. It’s ok if the sauce doesn’t cover. The chicken will make juices too,

  10. Shelia says:

    5 stars
    Chicken was super moist and buttery. Substituted fresh green beans fir the xarrots (hubby doesn’t like cooked carrots). Also upped the minced garlic and added Coleman’s Ground Mustard- 1 Tbsp). Hubby said I could make again. Also used Oregano instead of Thyme.