Slow Cooker Garlic Butter Chicken and Veggies

why make this recipe

This slow cooker dish is easy and needs little work. You can set it and forget it. It gives you tender chicken, soft potatoes, and sweet carrots all in one pot. It is good for busy weeknights and simple family meals.

introduction

This recipe uses butter and garlic to make the chicken and vegetables flavorful. It cooks slowly so the flavors blend and the food stays moist. For another simple slow cooker chicken idea try a slow cooker chicken and mushroom stroganoff recipe to vary your weekly menu.

how to make Slow Cooker Garlic Butter Chicken and Veggies

1. Place the chicken in the center of your slow cooker. Arrange potato wedges on one side and scatter baby carrots on the other.
2. In a mixing bowl, combine melted butter, minced garlic, salt, pepper, thyme, and parsley until well mixed.
3. Pour the garlic butter mixture evenly over the chicken and vegetables.
4. Cover and cook on HIGH for 4 hours or LOW for 6-8 hours.
5. Once cooked, serve hot with your favorite sides.

Ingredients :

1 1/2 lbs boneless skinless chicken tenders
1 lb baby carrots
1 1/2 lbs Yukon gold potatoes (cut into wedges)
1/2 cup salted butter (melted)
1 Tbsp minced garlic
Salt and pepper to taste
1 tsp dried thyme leaves
1 tsp dried parsley

Directions :

Place the chicken in the center of your 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.
Cover and cook on HIGH for 4 hours or LOW for 6-8 hours.
Once cooked, serve hot with your favorite sides.

how to serve Slow Cooker Garlic Butter Chicken and Veggies

Serve the chicken and veggies hot. Spoon some of the cooking juices over the food for extra flavor. Serve with a simple green salad or warm bread. Rice or steamed green beans also go well.

how to store Slow Cooker Garlic Butter Chicken and Veggies

Cool the leftovers to room temperature, then put them in an airtight container. Store in the fridge for up to 3 days. Reheat gently in the microwave or in a low oven until warmed through.

tips to make Slow Cooker Garlic Butter Chicken and Veggies

• Cut potatoes in similar sizes so they cook evenly.
• Use unsalted butter if you want to control salt more.
• If you like more garlic, add another half tablespoon.
• Do not lift the lid while cooking; it slows the cooking time.
• Check seasoning at the end and add more salt or pepper if needed.

variation (if any)

• Add a few sprigs of fresh rosemary or thyme for fresh herb flavor.
• Swap Yukon gold potatoes for red potatoes or baby potatoes.
• Add sliced onions or bell peppers for extra vegetables.
• Use chicken thighs instead of tenders for a richer taste.

FAQs

Q: Can I use frozen chicken?
A: It is best to thaw chicken first so it cooks evenly. Frozen chicken may keep the slow cooker too cold and lengthen cook time.

Q: Can I double this recipe?
A: Yes, but make sure your slow cooker is not overfilled. Leave space for heat to circulate.

Q: Is the butter amount too much?
A: The butter keeps the chicken moist and adds flavor. You can reduce it to 1/3 cup if you prefer less fat.

Q: Can I cook this on HIGH for less time?
A: You can cook on HIGH for about 4 hours. Do not rush; check that chicken reaches 165°F (74°C).

Q: Can I add frozen vegetables?
A: Yes, but add them later in the cook time if they are very soft so they do not overcook.

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