Garlic Butter Chicken with Potatoes and Carrots
A comforting slow-cooked meal featuring tender chicken, baby red potatoes, and sweet carrots in a rich garlic butter sauce.
Ingredients
For the Base
- 2 lbs boneless, skinless chicken breasts or thighs Breasts for leaner meat; thighs for richer flavor.
- 1.5 lbs baby red potatoes, quartered Or use small Yukon Golds.
- 1 lb whole carrots, peeled and cut into chunks Slice thinner for faster cook time.
For the Sauce
- 6 cloves garlic, minced Fresh gives the best aroma.
- 1/2 cup unsalted butter, melted Replace half with chicken broth for lighter dish.
- 1 tbsp Italian seasoning Sub with dried oregano and basil if needed.
- 1 tsp salt Adjust according to broth used.
- 1/2 tsp black pepper
- 1/2 cup chicken broth Use low-sodium for less salt.
To Serve
- 1 tbsp chopped parsley Optional, for garnish.
Instructions
Preparation
- Wash vegetables thoroughly. Quarter the baby red potatoes and peel and cut carrots into thick chunks.
- Trim any excess fat from chicken and pat dry.
Assembly
- Lay the chicken in the bottom of the slow cooker in a single layer. Arrange the potatoes and carrots around and on top of the chicken.
Make the Garlic Butter Sauce
- Melt the unsalted butter in a small bowl, then whisk in garlic, Italian seasoning, salt, black pepper, and chicken broth until well combined.
Cooking
- Pour the garlic butter mixture evenly over the chicken and vegetables.
- Place the lid securely on the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
Serving
- Check that the chicken reaches an internal temperature of 165°F and that the vegetables are fork-tender. Garnish with parsley and serve hot.
Notes
Let the dish rest for 5 minutes before serving to allow juices to settle. For a thicker sauce, remove the lid for the last 15-30 minutes.