Slow Cooker Garlic Butter Chicken and Veggies

why make this recipe

This slow cooker garlic butter chicken and veggies is easy and low work. You put everything in the slow cooker and come back to a warm, tasty meal. It makes good home food for busy nights or simple family dinners.

introduction

This recipe uses chicken tenders, baby carrots, and Yukon gold potatoes. The garlic butter makes the dish rich and good. You can cook on low while you do other things. For a similar simple meal idea, see this quick recipe for garlic butter chicken and potatoes.

how to make Slow Cooker Garlic Butter Chicken and Veggies

Place the chicken, potatoes, and carrots in the slow cooker. Mix melted butter, garlic, salt, pepper, thyme, and parsley. Pour the butter mix over the chicken and veggies. Cover and cook until the chicken is done and the potatoes are tender. Finish with a little extra parsley if you like.

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 pepper to taste
• 1 tsp dried thyme leaves
• 1 tsp dried parsley

Directions :

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

how to serve Slow Cooker Garlic Butter Chicken and Veggies

Serve this dish hot. It goes well with a simple salad, steamed green beans, or warm bread. Spoon some of the butter sauce from the slow cooker over the chicken and potatoes for more flavor.

how to store Slow Cooker Garlic Butter Chicken and Veggies

Let the food cool to room temperature. Put it in airtight containers. Store in the fridge for up to 3 days. For longer storage, freeze in a freezer container for up to 2 months. Thaw in the fridge before reheating.

tips to make Slow Cooker Garlic Butter Chicken and Veggies

• Use similar sized potato wedges so they cook evenly.
• Do not lift the lid often; that slows cooking.
• If you want more garlic taste, add another 1/2 tablespoon of minced garlic.
• For a different herb note, try fresh parsley or rosemary at the end. For another slow cooker variation, check this recipe for slow cooker garlic butter beef bites with potatoes.

variation (if any)

• Make it with bone-in chicken pieces, but cook longer until the meat is fully tender.
• Swap Yukon gold potatoes for red potatoes or baby potatoes.
• Add a cup of green beans in the last hour of cooking for more veggies.

FAQs

Q: Can I use frozen chicken?
A: Yes. If you use frozen chicken, cook on LOW for 8-10 hours or until done. Make sure the internal temperature reaches 165°F (74°C).

Q: Can I skip the butter?
A: You can use olive oil instead of butter. The dish will be less rich but still tasty.

Q: Do I need to brown the chicken first?
A: No. This recipe works without browning. Browning adds color but is not needed for flavor.

Q: Can I add other vegetables?
A: Yes. Add vegetables that cook in similar time, like parsnips or small whole onions.

Conclusion

This slow cooker garlic butter chicken and veggies is easy and tasty. If you want another slow cooker version with a similar flavor, see Slow Cooker Garlic Butter Chicken and Veggies – The Magical Slow … (https://www.themagicalslowcooker.com/slow-cooker-garlic-butter-chicken-and-veggies/). For a different take, try Crockpot Garlic Butter Chicken – Crock Pots and Flip Flops (https://www.crockpotsandflipflops.com/garlicky-chicken-and-veggies/).

Slow Cooker Garlic Butter Chicken and Veggies

This easy and low-work recipe combines chicken tenders, baby carrots, and Yukon gold potatoes in a rich garlic butter sauce, perfect for busy nights or simple family dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 lbs 1 1/2 lbs boneless skinless chicken tenders
• 1 lbs 1 lb baby carrots
• 1.5 lbs 1 1/2 lbs Yukon gold potatoes (cut into wedges)

Garlic Butter Mixture

• 0.5 cup 1/2 cup salted butter (melted)
• 1 Tbsp 1 Tbsp minced garlic Add more for stronger flavor.
• Salt and pepper to taste
• 1 tsp 1 tsp dried thyme leaves
• 1 tsp 1 tsp dried parsley Fresh parsley may be used at the end for a different flavor.

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

Let the food cool to room temperature. Store in airtight containers in the fridge for up to 3 days or freeze for up to 2 months. Thaw in the fridge before reheating. Use similar sized potato wedges for even cooking and avoid lifting the lid during cooking.