Slow Cooker Garlic Butter Chicken and Veggies


554 Comments


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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.
https://www.youtube.com/shorts/S_K2mVFdaT0

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 108 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.
Can I use olive oil instead of butter?

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




554 Comments

  1. Anonymous says:

    Thoughts on including mushrooms along with the carrots?

    1. Sarah Olson says:

      that would work fine!

  2. Diana says:

    Love your recipes, bought a slow cooker, and I’m making a cooker special box for my receipes.. Hank you so much Sara…..Diana

    1. Sarah Olson says:

      Awe, how fun Diana! I need to do that myself.

  3. Tonya says:

    Any idea how this freezes?

  4. Jill says:

    Do you think 1/4 stick of butter with 3/4 cup of chicken broth would work?

    1. Sarah Olson says:

      Yes!

  5. Sandy says:

    Has anyone ever tried sweet potatoes with this? We don’t do the yukon or regular potatoes due to starchy and carbs.

    1. Anonymous says:

      No. It sounds real good !!!

  6. Susan says:

    5 stars
    We had half a leftover roasted chicken … prepared all the veggies the same & added lemon juice to the melted butter & herbs, placed the cooked chicken on top of the veggies & cooked on low for 6plus hours! This was wonderful! This was wonderful so thanks for the great start & can always adapt in my kitchen!

  7. Craig says:

    5 stars
    It was so easy to make and it was lovely. I will be making it again definitely

  8. Nash says:

    Hi Sarah, Could you use melted butter with garlic and onion powder in this recipe an if so how much of each please? Ty nash

    1. Sarah Olson says:

      I would do a 1/4 tsp. of each.

  9. Jim says:

    Can I use fresh thyme and parsley? What measurements would I use?

    1. Sarah Olson says:

      I would at least double them.

  10. Emily says:

    4 stars
    Hi 🙂 I made the chicken/potatos/garlic recipe. 4 hours on high was perfect. As I feared, though, the chicken was tasteless and a tad dry, I thought. I used raw and stew-sized chicken and put S/P on them before I added all other ingredients. Why does my chicken always come out bland and tasteless…even in recipes where people rave about ? 🙁

    1. Noni B says:

      I believe your chicken (or any white meat) will end up being dry the smaller you cut it up prior to cooking. Try leaving the chicken in bigger strips or whole first.

    2. BlueJeanne says:

      I was thinking the same as to the dryness of the chicken. I was going to brown the chicken first thinking, maybe it would not be dry. I think leaving the chicken as tenders or breasts is better then cutting it more.

      1. BlueJeanne says:

        I did brown the chicken first in oil/butter combo. Used the bits from the pan in the butter seasonings that are poured over the chicken and veggies. So yummy. No dry chicken here. Hooray.