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Slow Cooker Garlic Butter Chicken and Veggies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 7 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 4 hours (High) or 6-8 hours (Low)
  • Total Time: 4 hours 15 minutes (High) or up to 8 hours 15 minutes (Low)
  • Yield: Serves approximately 4 people
  • Category: Main
  • Method: Slow Cooking
  • Cuisine: American

Description

Slow Cooker Garlic Butter Chicken and Veggies is a comforting and easy one-pot meal featuring tender boneless skinless chicken tenders cooked to perfection alongside Yukon gold potatoes and baby carrots. Infused with a rich garlic butter sauce seasoned with thyme and parsley, this dish is ideal for busy weeknights or family gatherings. Simply combine all ingredients in the slow cooker and let it simmer for hours, delivering a warm and hearty dinner with minimal effort.

Ingredients

Chicken

  • 1 1/2 lbs boneless skinless chicken tenders

Vegetables

  • 1 lb baby carrots
  • 1 1/2 lbs Yukon gold potatoes, cut into wedges

Garlic Butter Sauce

  • 1/2 cup salted butter, melted
  • 1 Tbsp minced garlic
  • Salt and pepper to taste
  • 1 tsp dried thyme leaves
  • 1 tsp dried parsley

Instructions

  1. Prepare the ingredients: Place the chicken tenders in the center of your slow cooker. Arrange the potato wedges on one side and scatter the baby carrots on the other side, creating an even layer of vegetables surrounding the chicken.
  2. Mix the garlic butter sauce: In a mixing bowl, combine the melted salted butter, minced garlic, salt, pepper, dried thyme leaves, and dried parsley. Stir thoroughly until all ingredients are well incorporated to form a flavorful garlic butter mixture.
  3. Combine and season: Pour the prepared garlic butter sauce evenly over the chicken and vegetables in the slow cooker, ensuring the sauce coats all components for maximum flavor absorption.
  4. Slow cook the meal: Cover the slow cooker with its lid and cook on HIGH setting for 4 hours or on LOW for 6 to 8 hours. The chicken should be cooked through and the vegetables tender when done.
  5. Serve: Once cooking is complete, serve the hot garlic butter chicken and veggies immediately. Pair with your favorite side dishes or enjoy as a standalone hearty meal.

Notes

  • For best results, ensure potatoes are cut into uniform wedges to cook evenly.
  • You can substitute dried herbs with fresh if desired—use about 1 tablespoon of fresh herbs for every teaspoon of dried.
  • If preferred, unsalted butter can be used; adjust salt accordingly.
  • Feel free to add other root vegetables like parsnips or turnips for variety.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.

Find it online: https://suerecipe.com/slow-cooker-garlic-butter-chicken-and-veggies-recipe/