Slow Cooker Garlic Butter Chicken and Veggies
A simple and flavorful slow cooker meal with tender chicken, potatoes, and carrots in garlic butter.
Ingredients
Main Ingredients
- 1 1/2 lbs boneless skinless chicken tenders
- 1 lb baby carrots
- 1 1/2 lbs Yukon gold potatoes (cut into wedges)
Garlic Butter Mixture
- 1/2 cup salted butter (melted) Use room-temperature butter for easier pouring.
- 1 Tbsp minced garlic
- Salt and pepper to taste Check seasoning at the end.
- 1 tsp dried thyme leaves Can substitute with fresh thyme.
- 1 tsp dried parsley Can substitute with fresh parsley.
Instructions
Preparation
- Place the chicken in the center of the slow cooker.
- Arrange potato wedges on one side and scatter baby carrots on the other.
- In a mixing bowl, combine melted butter, minced garlic, salt, pepper, thyme, and parsley until well mixed.
- Pour the garlic butter mixture evenly over the chicken and vegetables.
Cooking
- Cover and cook on HIGH for 4 hours or LOW for 6-8 hours.
- Ensure that the chicken reaches a safe internal temperature of 165°F (74°C).
- Serve hot with your favorite sides.
Notes
Cool leftovers to room temperature within two hours. Store in an airtight container in the fridge for 3–4 days. For longer storage, freeze in a sealed container for up to 2 months.