Description
An easy, one-pot meal featuring tender chicken and vegetables flavored with garlic and butter, perfect for busy weeknights.
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
- Salt and freshly ground black pepper, to taste
- 1 tsp dried thyme leaves
- 1 tsp dried parsley
Instructions
- Pat the chicken tenders dry and season lightly with salt and pepper. Place them in the center of the slow cooker in a single layer.
- Arrange the potato wedges on one side of the cooker and scatter the baby carrots on the opposite side.
- In a medium bowl, whisk together melted butter, minced garlic, dried thyme, dried parsley, and extra black pepper until combined.
- Pour the garlic-butter mixture evenly over the chicken and vegetables.
- Cover and cook on HIGH for 4 hours or on LOW for 6–8 hours. Check for doneness.
- If desired, remove the lid for the last 15 minutes on HIGH to reduce juices.
- Serve hot with any preferred sides and garnish with extra parsley.
Notes
For variations, consider adding onions, green beans, or substituting proteins. Adjust salt if using unsalted butter.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American