Slow Cooker Chicken & Potatoes
A comforting and healthy slow cooker dinner that combines tender chicken with potatoes and carrots in a bright lemon-garlic butter sauce.
Ingredients
Vegetables
- 1 pound baby Yukon Gold potatoes or baby red potatoes Cut larger potatoes into quarters.
- 1 pound baby carrots
Chicken
- 1.5 pounds boneless skinless chicken breasts or boneless skinless chicken thighs For juicier results, opt for chicken thighs.
Sauce
- 5 tablespoons unsalted butter
- 5 cloves garlic, minced (About 5 teaspoons)
- 1 tablespoon Italian seasoning, herbs de Provence, or Greek seasoning
- 0.5 teaspoon onion powder
- 0.125 teaspoon cayenne pepper or red pepper flakes
- 1 teaspoon kosher salt Plus more as needed.
- 0.25 teaspoon ground black pepper Plus more as needed.
- 1.5 lemons juice of both and zest of one
- 2 tablespoons honey Use hot honey for added heat, if desired.
- 0.5 cup grated Parmesan cheese (or feta, Grana Padano) For topping.
Garnish
- Chopped fresh parsley Optional for serving.
Instructions
Preparation
- Cut any potatoes larger than a ping pong ball into quarters; if smaller, cut them in half so all pieces are roughly 1-inch in size. Place them in the slow cooker.
- Add the carrots and spread them into an even layer, then arrange the chicken on top of the vegetables.
- In a small saucepan, melt the butter over medium-low heat. Remove from heat and stir in the garlic, lemon juice, lemon zest, Italian seasoning, onion powder, cayenne or red pepper flakes, salt, and pepper.
- Pour half of the butter mixture over the chicken and vegetables. Reserve the remaining half in the saucepan.
Cooking
- Cover the slow cooker and cook on HIGH for 1.5 to 2 hours or LOW for 4 to 5 hours. Chicken is done when it reaches 165°F in the center. Remove chicken to a plate and cover with foil.
- Check the vegetables for doneness. If they aren’t tender yet, stir, re-cover the slow cooker, and continue cooking until they pierce easily with a fork.
Finishing
- Reheat the remaining butter mixture on low, add the honey, and stir until dissolved.
- Return the chicken to the slow cooker. Pour the honey butter over the chicken and vegetables and stir gently.
- Season to taste with additional salt and pepper. Sprinkle Parmesan and parsley over the top before serving.
Notes
Leftovers keep well in the fridge for up to 4 days. While potatoes can technically be frozen, they may become mealy; freeze only if texture doesn’t bother you.