Description
A simple and comforting slow cooker meal featuring tender chicken, Yukon Gold potatoes, and sweet baby carrots, all coated in a garlic-butter sauce.
Ingredients
- 1 1/2 lbs boneless, skinless chicken tenders
- 1 lb baby carrots
- 1 1/2 lbs Yukon Gold potatoes, cut into wedges
- 1/2 cup salted butter, melted
- 1 Tbsp minced garlic (about 3–4 cloves)
- Salt and freshly ground black pepper, to taste
- 1 tsp dried thyme leaves
- 1 tsp dried parsley
Instructions
- Place the chicken tenders in the center of the slow cooker in a single layer.
- Arrange the potato wedges on one side and scatter the baby carrots on the other side.
- In a medium bowl, whisk together melted butter, minced garlic, salt, pepper, dried thyme, and dried parsley.
- Pour the garlic-butter mixture evenly over the chicken and vegetables.
- Cover and cook on HIGH for 4 hours or on LOW for 6 to 8 hours.
- Once cooked, remove carefully and spoon some of the buttery sauce over servings before serving hot.
Notes
For a thicker sauce, remove some cooking liquid and thicken with cornstarch. Use unsalted butter if preferred and adjust salt accordingly.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American