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Slow Cooker Garlic Butter Chicken and Veggies

A delightful one-pot meal featuring tender chicken, garlic-infused butter, and vibrant veggies, perfect for busy weeknights or lazy Sundays.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken tenders
  • 1 lb baby carrots
  • 1.5 lbs Yukon gold potatoes (cut into wedges)
  • 0.5 cup salted butter (melted)
  • 1 Tbsp minced garlic
  • Salt and pepper to taste
  • 1 tsp dried thyme leaves
  • 1 tsp dried parsley

Method
 

Preparation
  1. Place the chicken in the center of your slow cooker.
  2. Arrange potato wedges on one side and scatter baby carrots on the other.
  3. In a mixing bowl, combine melted butter, minced garlic, salt, pepper, thyme, and parsley until well mixed.
  4. Pour the garlic butter mixture evenly over the chicken and vegetables.
Cooking
  1. Cover and cook on HIGH for 4 hours or LOW for 6-8 hours.
  2. Once cooked, serve hot with your favorite sides.

Notes

Store leftovers in an airtight container in the fridge for about 3-4 days or freeze for up to 3 months. Reheat in the microwave or on the stove. Adjust cooking time based on your slow cooker’s strength. You can swap carrots and potatoes for other veggies like green beans or broccoli. Use olive oil instead of butter for a lighter version. Add lemon juice or fresh herbs for variations.