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.
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 Needed:
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 Information:
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
Ladybug says
This is an amazing recipe. My family loves it and so easy to make. Thank you so much.
Indianna says
can you cook on low for 8 hours? instead of on high for 4 hours
Sarah Olson says
Yes! That would work fine.
Emiel says
So easy to make … and so awesome!
Alison says
Has anyone done olive oil instead of butter? Would it be the same amount?
Sarah Olson says
That will work fine!
LINDSEY says
I personally like alot of flavor, but my kiddos are funny about something looking fatty. I will leave my boneless skinless chicke. Soaking in my seasonings and or lisuid Dales seasoning and throw all of it in the crockpot just before I leave for work in the mornings. My kiddos get home just a few minutes before 4pm. I have my sone turn off the crockpot and unplug it. By tye time i get home it is PERFECT for serving. It ends up totaling right about 8 hours on low. I come in and it is perfect to serve. Nice and hot but not overdone. Once everyone is served I can take it out and set the leftovers to the side to cool. It doesn’t take more than 30 minutes for it to be “fridge safe” storage for next day heat & serve turf food. I am all about crockpot meals. My hisband and I both work fulltime and 2 kiddos in sports. LOVE THIS ONE. It seems to make chicken not so blahh.
RunnerHK says
Good flavor, but will definitely use boneless, skinless chicken thighs instead of tenderloins, which (IMO) always dry out too much in the crockpot. To PP, I would NOT recommend starting from frozen, due to safety concerns well documented on other forums. (The short version is that, due to the snow nature of cooking, the chicken would spend too much time heating through the “danger zone” (40F-140F degrees), which allows bacteria to flourish. Could it be safe? Possibly. But do you want to take that chance with your family?)
Ashley says
I made this last night in my crockpot express. I added a bit of water to make sure there was enough liquid (although I don’t think I needed to) and used the poultry setting for 15 minutes (I couldn’t get it to go lower on time). It was absolutely amazing. I think a little less time would of been better, I need to learn my cooker better to know how to do that lol
Thanks for sharing!
Karen says
Has anyone made this with ghee to make it whole 30 compliant?
Jen says
I’m going to try it with ghee tomorrow. We shall see how it comes out.
Rachel Rodriguez says
Hello there, I was wondering if I can use broccoli instead of the potatoes? It looks yummy and can’t wait to try!!
Sarah Olson says
You could, but broccoli can tend to be lifeless after cooking in the slow cooker.
Miracle says
Would this work well with pork chops?
Sarah Olson says
I don’t see why not!
dianals0672 says
I want to make this for my husband’s birthday, but he does not like carrots or green beans (figures, right?). Do you think either broccoli or cauliflower would work? I’ve never tried either of those in a crock pot.
Sarah Olson says
Broccoli and cauliflower have a strong smell while cooking in the crock pot, but it does work.
Kel says
Can I use russet potatoes instead? If yes, peeled or unpeeled? Thank you!
Sarah Olson says
I would leave unpeeled 🙂 should be great!