Description
Crock Pot Garlic Butter Chicken with Potatoes and Carrots fills your house with a cozy bistro aroma all day long. Tender chicken, buttery baby potatoes, and sweet carrots all slow-cook together in a rich garlic herb butter sauce that flavors every single bite.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs (thighs are more forgiving)
- 1.5 lbs baby red potatoes, quartered
- 1 lb whole carrots, peeled and cut into 1-inch chunks
- 1/2 cup (1 stick) unsalted butter, melted
- 6 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
1. Quarter the baby red potatoes and cut the peeled carrots into 1-inch chunks. Add them to the bottom of the slow cooker in an even layer. Vegetables go on the bottom — they need the most heat and take longer to cook than the chicken.
2. Whisk together melted butter, minced garlic, Italian seasoning, salt, pepper, and chicken broth in a small bowl until well combined. Taste and adjust seasoning.
3. Place the chicken pieces on top of the vegetables. Pour the garlic butter sauce evenly over everything. Use a large spoon to gently toss and coat so the sauce reaches every nook and cranny.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. Do not lift the lid while cooking. The chicken is done at 165 degrees F internally and the potatoes are completely fork-tender.
5. Turn off the slow cooker and let everything rest 5 to 10 minutes with the lid slightly ajar before serving. Plate the chicken with potatoes and carrots, spoon the garlic butter sauce generously over the top, and scatter fresh parsley across everything.
Notes
Always put vegetables on the bottom and chicken on top — the bottom is the hottest zone and dense root vegetables need more heat to cook through properly.
Do not add extra liquid — the chicken releases plenty of its own moisture during cooking and the butter adds more. Extra liquid makes potatoes mushy and the sauce thin.
Reserve 2 tablespoons of raw garlic butter sauce before pouring over the chicken, then stir it in right at the end — the fresh garlic adds a bright top note over the mellowed slow-cooked garlic already in the sauce.
Cut all potato and carrot pieces to a similar size so they cook evenly — inconsistent sizes mean some pieces are done while others are still firm.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main Course, Dinner
- Method: Slow Cooker
- Cuisine: American