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
lee says
made this several times. family loved it. quick and easy to assemble chicken very tender and juicy.
Jessica says
Can I sub the potatoes for sweet potatoes you think?
Sarah Olson says
Yes, I think sweet potatoes will work great.
AndyAnderson says
Have you ever tried adding a large onion, …….chunk cut…..
to this recipe?
Carrie says
So good! My slow cooker is only 3 1/2 quarts so I reduced everything just slightly (except the garlic and seasonings) to fit better. I used boneless thighs as they were what I had available and just regular carrots cut down to baby carrot size. Oh, and I didn’t have any thyme so used Mexican oregano instead. The chicken is fall-apart tender and the carrots and potatoes are perfectly soft but not mush. Plus the house smells amazing! Thank you for the recipe!
Alisa Schulz says
Could I use frozen boneless skinless chicken breasts? Or should I defrost first? If frozen how long should I cook and at what temperature?
Judy says
Alisa – I Just finished prepping this in the crock pot. I am using the boneless skinless frozen chicken breast and am confident it will be fine as I have done it before. I also added bacon crumbles, sage and rosemary. In order for the chicken to be properly cooked I set my crock pot for 6 hours on high but I will start checking the chicken with a meat thermometer at around 3 hours and turn it off as soon as its done. I hope this helps!
Judy says
Just finished cooking! was done in 3 hours on high but that’s because my crock pot cooks SUPER hot. I also added about a cup of water and when it was done I threw in a block of cream cheese which melts immediately. I now have an AWESOME chicken stew! Thanks for the recipe!!!
Marian Gulino says
What does the cream cheese do to the taste?
Jennifer says
If I want to double this recipe, how long would I cook on high, please?
Sarah Olson says
I would say 4-5 hours on high, it’s hard to say without testing it.
Jennifer says
Trying it tonight! Thank you!
Jessie says
Make it. It is good.
Diana says
Can I make this in the oven?
Holly says
Could I use actually garlic butter for this, instead of regular with thyme and parsley?
Ronnie says
How can you dilute the taste of garlic? I fear I’ve put too much. Without thinking I added the minced and garlic powder. Not a lot of powder but definitely a heavy dash
Sarah Olson says
I think it will be fine. I often use both in recipes.
Kay says
Could you add cream of chicken?
Kayla says
Can you use canned green beans instead of carrots if cooked on low?
Sarah Olson says
Yes, should do fine.
Aimee says
Did you add any additional liquid in the IP? I’m worried I’ll get a burn notice with no stock…
Sarah Olson says
The butter will be part of the liquid. You can add stock to make up for the rest. Which I think is one cup.