Why Make This Recipe
Slow Cooker Garlic Butter Chicken and Veggies is a fantastic choice for anyone who wants a hearty meal with minimal effort. The slow cooker allows the flavors to blend beautifully, creating tender chicken and perfectly cooked vegetables. It’s an ideal dinner for busy weeknights, and it gives you time to focus on other things while it cooks. Plus, everyone loves the savory aroma that fills your kitchen!
How to Make Slow Cooker Garlic Butter Chicken and Veggies
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 :
- Place the chicken in the center of your slow cooker.
- Arrange potato wedges on one side and scatter baby carrots on the other side.
- In a mixing bowl, combine melted butter, minced garlic, salt, pepper, thyme, and parsley until well mixed.
- Pour the garlic butter mixture evenly over the chicken and vegetables.
- Cover and cook on HIGH for 4 hours or LOW for 6-8 hours.
- Once cooked, serve hot with your favorite sides.
How to Serve Slow Cooker Garlic Butter Chicken and Veggies
This dish is great to serve on its own or with a side of rice, bread, or a fresh salad. You can also drizzle some of the leftover garlic butter sauce over your sides for extra flavor.
How to Store Slow Cooker Garlic Butter Chicken and Veggies
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the dish for up to 2 months. Just make sure to reheat thoroughly before serving.
Tips to Make Slow Cooker Garlic Butter Chicken and Veggies
- Chop the vegetables into even sizes for uniform cooking.
- You can add other vegetables like bell peppers or zucchini for extra flavor and nutrition.
- Adjust the seasoning to your taste. Feel free to add more garlic or herbs.
- For a bit of a kick, sprinkle in some red pepper flakes.
Variation
For a creamy version, you can stir in a bit of cream cheese or heavy cream in the last 30 minutes of cooking. This adds a rich flavor to the dish.
FAQs
1. Can I use frozen chicken tenders?
Yes, you can use frozen chicken tenders, but you may need to increase the cooking time.
2. Can I make this dish ahead of time?
Absolutely! You can prep all the ingredients and store them in the fridge. Just cook it when you’re ready to eat.
3. What if I don’t have a slow cooker?
You can adapt this recipe for the oven. Cook it at 375°F (190°C) in a covered baking dish for about 1.5 hours, or until the chicken is cooked through and veggies are tender.
Slow Cooker Garlic Butter Chicken and Veggies
Ingredients
Main Ingredients
- 1.5 lbs boneless skinless chicken tenders
- 1 lb baby carrots
- 1.5 lbs Yukon gold potatoes, cut into wedges
Garlic Butter Mixture
- 0.5 cup salted butter, melted
- 1 Tbsp minced garlic
- Salt and pepper to taste
- 1 tsp dried thyme leaves
- 1 tsp dried parsley
Instructions
Preparation
- Place the chicken in the center of your slow cooker.
- Arrange potato wedges on one side and scatter baby carrots on the other side.
- In a mixing bowl, combine melted butter, minced garlic, salt, pepper, thyme, and parsley until well mixed.
- Pour the garlic butter mixture evenly over the chicken and vegetables.
Cooking
- Cover and cook on HIGH for 4 hours or LOW for 6-8 hours.
- Once cooked, serve hot with your favorite sides.