Slow Cooker Garlic Butter Chicken and Veggies
This easy slow-cooker recipe features tender garlic-butter chicken paired with golden Yukon wedges and sweet baby carrots, making it a perfect hands-off meal for busy weeknights or entertaining.
Ingredients
Main Ingredients
- 1.5 lbs boneless skinless chicken tenders
- 1 lb baby carrots
- 1.5 lbs Yukon gold potatoes, cut into wedges
- 0.5 cup salted butter, melted (or use unsalted + 1/4 tsp salt)
- 1 Tbsp minced garlic (or 3 cloves, finely chopped)
- 1 tsp dried thyme leaves
- 1 tsp dried parsley
- to taste Salt and pepper
Instructions
Preparation
- Place chicken tenders in the center of the slow cooker so they cook evenly.
- Arrange potato wedges on one side; scatter baby carrots on the other side.
- In a mixing bowl, whisk together melted butter, minced garlic, salt, pepper, dried thyme, and dried parsley until well combined. Adjust seasoning to taste.
- Pour the garlic butter mixture evenly over the chicken and vegetables.
Cooking
- Cover and cook on HIGH for 4 hours or on LOW for 6–8 hours, until chicken is done (internal temperature of 165°F/74°C) and potatoes are fork-tender.
- Once cooked, spoon some of the cooking juices over the plate and serve hot.
Notes
Leftovers can be refrigerated for 3–4 days or frozen for 2–3 months. Reheat gently to maintain texture. Consider serving over buttered noodles or rice, alongside a fresh salad.