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–+ servings
Delicious garlic butter chicken cooked in a crockpot with fresh herbs and spices.

Garlic Butter Chicken

A tender, one-pot meal featuring chicken, garlic butter sauce, and hearty vegetables cooked to perfection in a slow cooker.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lb boneless, skinless chicken breasts or thighs Thighs are more forgiving and juicier.
  • 1.5 lb baby red potatoes, quartered
  • 1 lb whole carrots, peeled and cut into chunks
Garlic Butter Sauce
  • 6 cloves garlic, minced
  • 1/2 cup unsalted butter, melted 1 stick
  • 1 tbsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup chicken broth Swap for low-sodium broth for less salt.
  • 1 tbsp chopped parsley Optional, for garnish.

Method
 

Preparation
  1. Quarter the baby red potatoes and cut the carrots into large chunks.
  2. Trim any excess fat from the chicken and pat the pieces dry with paper towels.
Layer the Slow Cooker
  1. Place the chicken pieces in the bottom of the crockpot. Tuck the potatoes and carrots around and on top of the chicken.
Make the Garlic Butter Sauce
  1. In a medium bowl, whisk melted butter, minced garlic, Italian seasoning, salt, pepper, and chicken broth until combined.
Cook
  1. Pour the garlic butter mixture evenly over the chicken and vegetables. Stir gently to coat everything, but do not overwork the layers.
  2. Cover and set the slow cooker to LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
Finish and Serve
  1. Check the chicken’s internal temperature; it should read 165°F. Garnish with chopped parsley if desired, then plate and enjoy.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 5gSugar: 3g

Notes

Cool leftovers within two hours and store in airtight containers in the refrigerator for up to 3-4 days. Reheat gently. To freeze: cool completely, store in freezer-safe containers, and freeze for up to 3 months.

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