Garlic Butter Chicken
Warm, garlicky butter meets fall-apart chicken and tender baby potatoes in this comforting slow-cooked dish, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs Thighs stay moister.
- 1.5 lbs baby red potatoes, quartered Can substitute Yukon golds.
- 1 lb whole carrots, peeled and cut into chunks
- 6 cloves garlic, minced Use more if you love garlic.
- 1/2 cup unsalted butter, melted Substitute half with olive oil for a lighter finish.
- 1 tbsp Italian seasoning
- 1 tsp salt Use low-sodium broth to control salt.
- 1/2 tsp black pepper
- 1/2 cup chicken broth Can use low-sodium broth.
- 1 tbsp chopped parsley Optional, for garnish.
Instructions
Preparation
- Quarter the baby red potatoes and cut the carrots into even chunks.
- Trim excess fat from chicken if desired.
Layer Ingredients
- Place the potatoes and carrots in the bottom of the crockpot.
- Nestle the chicken pieces on top.
Make Sauce
- In a bowl, whisk together the melted butter, minced garlic, Italian seasoning, salt, pepper, and chicken broth until combined.
Combine
- Pour the garlic butter mixture over the chicken and vegetables.
- Stir gently to distribute the sauce and garlic, but don’t overwork the chicken pieces.
Cooking
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours.
- Chicken is done when it reaches 165°F (74°C) and the potatoes are tender.
Finish and Serve
- Remove the lid and let the dish rest for 5 minutes.
- Spoon sauce over the chicken and sprinkle with chopped parsley before serving.
Notes
Great served with a green salad, steamed green beans, or crusty bread to mop up the sauce. Cool leftovers before refrigerating and store in airtight containers.