Description
A warm and buttery slow cooker garlic butter chicken that provides tender meat and melt-in-your-mouth vegetables with minimal effort.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1.5 lbs baby red potatoes, quartered
- 1 lb whole carrots, peeled and cut into chunks
- 6 cloves garlic, minced
- 1/2 cup unsalted butter, melted
- 1 tbsp Italian seasoning
- 1 tsp salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- 1/2 cup chicken broth
- 1 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Prep the produce and chicken: quarter the baby reds so pieces are roughly the same size; cut carrots into 1–2 inch chunks. Pat chicken dry with paper towels.
- Layer vegetables: spread the potatoes and carrots in an even layer in the bottom of the slow cooker.
- Arrange the chicken: place the chicken breasts or thighs on top of the vegetables.
- Make the sauce: in a medium bowl, whisk together the melted butter, minced garlic, Italian seasoning, salt, pepper, and chicken broth until combined.
- Pour and cook: gently pour the sauce over the chicken and vegetables. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours.
- Finish and serve: taste and adjust seasoning as needed. Sprinkle with chopped parsley before serving.
Notes
Serve with mashed potatoes, crusty bread, or steamed green beans. Leftovers can be stored in the refrigerator for 3–4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American