Why Make This Recipe
Slow Cooker Garlic Butter Chicken and Veggies is a meal that brings the comfort of home cooking without the fuss. It’s perfect for busy days when you want a hearty dinner with minimal effort. The combination of tender chicken, sweet carrots, and creamy Yukon gold potatoes, all cooked in rich garlic butter, makes for a delicious and satisfying dish. Plus, using a slow cooker means you can set it and forget it, allowing you to focus on other things while your meal cooks itself.
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.
- 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 best served hot. Pair it with a fresh salad or some warm crusty bread to soak up the delicious garlic butter sauce. You can also enjoy it on its own as it’s a complete meal with protein and vegetables.
How to Store Slow Cooker Garlic Butter Chicken and Veggies
To store leftovers, let the chicken and veggies cool down to room temperature. Place them in an airtight container and store them in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to thaw it in the fridge overnight before reheating.
Tips to Make Slow Cooker Garlic Butter Chicken and Veggies
- Customize Vegetables: Feel free to add or change the vegetables based on your preferences. Broccoli, green beans, or bell peppers are great options.
- Season Well: Don’t hesitate to add more spices or herbs to your liking. A pinch of paprika or Italian seasoning can add more flavor.
- Check for Doneness: Cooking times can vary by slow cooker, so check the doneness of the chicken with a meat thermometer. It should reach an internal temperature of 165°F (75°C).
MEAL PREP & MAKE-AHEAD TIPS
SLOW COOKER GARLIC BUTTER CHICKEN AND VEGGIES IS PERFECT FOR MEAL PREP AND MAKE-AHEAD DINNERS. YOU CAN ADD ALL THE INGREDIENTS TO THE SLOW COOKER INSERT THE NIGHT BEFORE, COVER IT, AND STORE IT IN THE FRIDGE. IN THE MORNING, JUST PLACE THE INSERT BACK INTO THE SLOW COOKER BASE AND START COOKING. THIS MAKES IT SUPER CONVENIENT FOR BUSY WORKDAYS. YOU CAN ALSO COOK THE RECIPE COMPLETELY, LET IT COOL, AND PORTION IT INTO MEAL PREP CONTAINERS WITH EXTRA VEGGIES OR A SIDE SALAD. IT REHEATS WELL, SO YOU’LL HAVE READY-TO-GO LUNCHES OR DINNERS FOR THE NEXT FEW DAYS WITH MINIMAL EXTRA WORK.
Variation
If you want a lighter version of this recipe, you can use skinless chicken breast instead of tenders. You can also substitute olive oil for butter for a healthier option.
FAQs
CAN I COOK THIS ON THE STOVETOP INSTEAD?
YES, YOU CAN COOK THIS RECIPE ON THE STOVETOP IF YOU PREFER. START BY SEARING THE CHICKEN IN A LARGE POT OR DEEP SKILLET WITH A LITTLE BUTTER OR OIL UNTIL LIGHTLY BROWNED. ADD THE POTATOES, CARROTS, GARLIC, BUTTER, AND SEASONINGS, THEN COVER AND COOK OVER LOW HEAT, STIRRING OCCASIONALLY, UNTIL THE CHICKEN IS COOKED THROUGH AND THE VEGETABLES ARE TENDER. YOU MAY NEED TO ADD A SPLASH OF CHICKEN BROTH OR WATER IF THE MIXTURE LOOKS TOO DRY WHILE SIMMERING.CAN I DOUBLE THIS RECIPE?
YES, YOU CAN DOUBLE THE RECIPE AS LONG AS YOUR SLOW COOKER IS LARGE ENOUGH TO HOLD ALL THE INGREDIENTS COMFORTABLY. MAKE SURE THE LID CAN CLOSE PROPERLY AND THAT THERE IS STILL SOME ROOM FOR HEAT TO CIRCULATE. COOKING TIME MAY INCREASE SLIGHTLY WHEN DOUBLING, SO CHECK THE CHICKEN FOR DONENESS WITH A MEAT THERMOMETER (165°F / 75°C) AND ENSURE THE POTATOES ARE FORK-TENDER BEFORE SERVING. IF YOUR SLOW COOKER IS TOO FULL, IT MAY COOK UNEVENLY.CAN I USE FROZEN CHICKEN?
YES, YOU CAN USE FROZEN CHICKEN TENDERS, BUT IT’S IMPORTANT TO KNOW THAT COOKING TIME WILL LIKELY BE LONGER. PLACE THE FROZEN CHICKEN DIRECTLY INTO THE SLOW COOKER WITH THE VEGGIES AND GARLIC BUTTER MIXTURE, THEN COOK ON LOW UNTIL THE INTERNAL TEMPERATURE OF THE CHICKEN REACHES 165°F (75°C). IF YOU WANT MORE EVEN RESULTS, IT’S SAFEST TO THAW THE CHICKEN IN THE REFRIGERATOR OVERNIGHT BEFORE COOKING. THIS HELPS THE CHICKEN COOK MORE EVENLY AND IMPROVES TEXTURE.
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.
- 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.