A slow cooker full of garlic butter chicken and veggies smells like home, the kind of comfort that wraps around you on chilly evenings and busy weeknights. The butter melts and mingles with garlic and herbs, the potatoes turn silky at the edges, and the carrots soften until they are sweet and tender, all while the chicken stays juicy and easy to shred or slice. This dish is made for when you want dinner to feel thoughtful, without standing by the stove, and it pairs beautifully with simple sides or a crusty loaf that soaks up every buttery drop. If you enjoy hands-off meals that deliver big flavor, you might also like this similar, bright option, slow-cooker lemon herb chicken and rice, for evenings when you crave a citrus lift.
Why This Slow Cooker Garlic Butter Chicken and Veggies Works
There is a little magic in slow cooking, and with garlic butter as the base, you get rich, rounded flavor that penetrates each vegetable and the chicken itself. The butter carries the garlic and dried herbs into the meat and vegetables, making each bite feel cohesive and comforting. Because the flavors are simple and focused, the result tastes fresh and homemade rather than heavy.
This recipe works whether you want a cozy family dinner or a hands-off main for guests, and it plays well with so many side dishes. The structure is forgiving, so you can adjust cook time and textures without losing the core flavor.
- Deep, savory garlic butter that dresses every component
- Hands-off slow cooker method that yields tender chicken
- Balanced vegetables that keep structure and sweetness
- Simple pantry herbs that make it weeknight-friendly
Ingredients and Key Notes
Think of ingredients as roles, not as rules. The butter and garlic are the flavor anchors, the thyme and parsley add earthy brightness, the Yukon golds give a creamy bite, and the baby carrots bring a gentle sweetness. You can swap dried herbs for fresh if you prefer, just use about three times the amount of fresh herbs.
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
Notes, if useful, include swapping chicken tenders for boneless skinless chicken thighs for a slightly richer finish, or using unsalted butter and adding 1/4 tsp extra salt if you want more control over sodium.
Step by Step
- Place the chicken in the center of your slow cooker. Arrange the potato wedges on one side and scatter the baby carrots on the other, creating an even layer so everything cooks at a similar pace.
- In a mixing bowl, combine melted butter, minced garlic, salt, pepper, thyme, and parsley until well mixed, the garlic floating in a glossy buttery pool. Stir until the herbs look evenly distributed.
- Pour the garlic butter mixture evenly over the chicken and vegetables, making sure the butter trickles into the crevices of the potatoes and coats the carrots, so each piece gets flavor.
- Cover and cook on HIGH for 4 hours or LOW for 6 to 8 hours, letting the slow cooker do its work as aromas of butter and garlic fill the kitchen. You will notice the kitchen beginning to smell rich and comforting after the first hour on LOW.
- Check the chicken for doneness at the lower end of time ranges, the chicken should feel firm and reach an internal temperature of 165 F, the potatoes should be fork tender with golden edges, and the carrots should be soft with a slight bite.
- If you like a little color on the potatoes, transfer them and the chicken to a baking sheet and broil for 3 to 5 minutes until edges brown, watching closely so nothing burns. The butter will crisp slightly and smell toasted.
- Taste and adjust salt and pepper, let the chicken rest for 5 minutes so the juices settle, then slice or shred and serve hot, spooning the buttery pan juices over everything for a glossy finish. The finished dish will look golden and inviting, with herbs flecked across the surface.
Prep ~ 15 minutes, Cook ~ 4 hours high or 6 to 8 hours low, Total ~ 4 hours 15 minutes to 8 hours 15 minutes, Servings ~ 6, Kcal ~ approximately 440 per serving
Make-Ahead and Prep Tips
You can do a lot of the work ahead of time to make weeknight dinners effortless. Trim and cut the potatoes into wedges and store them submerged in cold water in the fridge for up to 24 hours to prevent browning. Peel and halve larger carrots if you prefer uniform cooking, and keep them covered in the fridge as well. Mince the garlic and measure the dried herbs into a little container so you can assemble quickly.
If you want to prep fully in advance, assemble everything in the slow cooker insert, cover tightly with plastic wrap and foil, and refrigerate for up to 24 hours. For best results, bring the slow cooker insert back to room temperature for about 15 minutes before turning the cooker on so the temperature ramps up evenly. Alternatively, you can portion the garlic butter into a small jar and keep it chilled, then pour it over the chicken and vegetables right before cooking.
If you plan to travel with this dish to a potluck, finish the slow cooker cycle at home, then transfer to a warm carrier or reheat gently at the host site. If broiling for color, wait to do that at the last minute so the dish stays moist and crisp.
Storing and Reheating
Cool leftovers to room temperature within two hours, then store in an airtight container. In the refrigerator, this dish will keep for 3 to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months, separating the chicken from the potatoes for more even reheating if possible.
To reheat from the fridge, gently warm portions in a skillet over medium-low heat with a splash of water or chicken stock to loosen the butter, cover for a few minutes until heated through, then uncover to allow any excess moisture to evaporate. Microwaving works for speed, use 60 percent power and heat in 45 second bursts, stirring or rearranging between intervals so the chicken stays tender. From frozen, thaw overnight in the fridge, then reheat as above.
A freshness cue to watch for is the aroma, the garlic butter should smell rich and buttery with herb notes; any sour or off smell indicates it is time to discard.
Perfect Pairings
- Simple green salad with lemon vinaigrette for brightness
- Steamed green beans tossed with a little extra butter and lemon zest
- Flaky dinner rolls for sopping up the garlic butter juices
- A bowl of creamy polenta or mashed cauliflower for a silky bed under the chicken
- Or serve alongside a hearty pasta like cheesy beef and bowtie pasta in garlic butter for a weekend feast
Flavor Twists and Substitutions
Use these ideas to make the recipe your own, keeping flavors familiar or turning them bold.
Add a splash of chicken stock before cooking to distribute the butter more thinly, giving a lighter sauce that still tastes buttery. This helps if you prefer less richness.
Swap in boneless skinless chicken thighs for a juicier, slightly more forgiving protein, their higher fat content will make the dish more forgiving if left on low for longer.
Toss in halved Brussels sprouts in the last two hours of low cooking so they stay bright and slightly crisp rather than getting too soft. They add a pleasant caramelized edge.
For a smoky touch without pork, crisp up some turkey bacon separately and crumble it on top before serving, swap in turkey bacon for a lighter, leaner touch while keeping that savory crunch.
Add 1 cup sliced mushrooms for an earthy note, they will soak up the garlic butter and become silky, releasing a deep savory flavor into the sauce.
Stir in a tablespoon of Dijon mustard to the melted butter for a subtle tang that lifts the richness without changing the method, it creates a slightly brighter sauce.
Finish with a squeeze of lemon and a handful of chopped fresh parsley at the end to add brightness and fresh color, which plays nicely against the butter and garlic.
For a creamier sauce, stir 1/4 cup plain Greek yogurt or sour cream into the butter before serving, add it off heat to prevent curdling and to keep a silky texture.
Tips for Success
- Use even sized potato wedges so they cook through uniformly
- Space the vegetables around the chicken, do not overpack the slow cooker, this allows steam and heat to circulate for even cooking
- Aim for an internal chicken temperature of 165 F for safety, check with an instant read thermometer in the thickest part
- If you want crisper edges, transfer to a baking sheet and broil briefly at the end, watch closely so nothing burns
- Taste and adjust salt at the end, the butter and any salted add-ins can change the final seasoning profile
- Let the chicken rest for a few minutes after cooking so the juices redistribute, this keeps it moist when you slice or shred it
Frequently Asked Questions
What cut of chicken works best, chicken tenders or thighs?
Chicken tenders cook quickly and stay tender, which makes them ideal for the times listed. Boneless skinless chicken thighs are a great alternative if you prefer a richer, more forgiving meat, they handle longer low cooking without drying out.
Can I use fresh herbs instead of dried?
Yes, swap fresh for dried at a rate of about three times the amount, so use about 1 tablespoon fresh thyme and 1 tablespoon fresh parsley if you have them. Add the fresh herbs in the last hour of cooking to preserve their bright flavor.
Will this dish dry out if I leave it on low too long?
Because the recipe uses butter and vegetables that release moisture, it is fairly forgiving, but extended cooking beyond 8 hours on low can cause the chicken to break down more and the potatoes to become very soft. If you must leave it longer, check at the 8 hour mark and consider switching to the warm setting to prevent overcooking.
Can I add other vegetables, like green beans or bell peppers?
Yes, add firmer vegetables like carrots and potatoes at the start, and add quick cooking vegetables such as green beans or sliced bell peppers in the last 1 to 2 hours on low so they do not overcook and lose texture.
How can I make the sauce less rich?
To reduce richness, use unsalted butter with a little extra salt added to taste, or add 1/2 to 1 cup of low sodium chicken stock to thin the butter and distribute flavor without making the dish heavy.
Is it safe to brown the chicken first?
Browning the chicken in a skillet before placing it in the slow cooker is optional, it adds a layer of caramelized flavor and color. If you choose this step, let the chicken rest briefly so the juices settle, then proceed with the cook. The recipe works well without browning for a simpler, hands-off method.
How long can I freeze leftovers, and how should I thaw them?
Frozen leftovers will keep for up to 3 months in a tight container. Thaw overnight in the refrigerator then reheat gently on the stove with a splash of stock or water, or reheat in the microwave using medium power in short bursts.
Final Thoughts
Slow Cooker Garlic Butter Chicken and Veggies is one of those reliable recipes that feels luxurious and simple at the same time. It fills the kitchen with butter, garlic, and herb aromas, and produces a comforting meal that works for busy weeknights and relaxed weekends alike. With easy make-ahead options, forgiving timing, and plenty of ways to customize, this dish is a go-to whenever you want something warm, satisfying, and effortless. Give it a try, and enjoy a dinner that feels homemade with very little fuss.
Print
Slow Cooker Garlic Butter Chicken and Veggies
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A comforting slow cooker meal featuring tender chicken, buttery garlic, and savory vegetables, perfect for chilly evenings and busy weeknights.
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
Instructions
- Place the chicken in the center of your slow cooker. Arrange the potato wedges on one side and scatter the baby carrots on the other.
- In a bowl, combine melted butter, minced garlic, salt, pepper, thyme, and parsley.
- Pour the garlic butter mixture over the chicken and vegetables.
- Cover and cook on HIGH for 4 hours or LOW for 6 to 8 hours.
- Check for doneness; the chicken should reach 165°F, and the vegetables should be tender.
- If desired, broil for 3 to 5 minutes for a crispy finish.
- Let the chicken rest for 5 minutes, then slice or shred and serve hot with buttery pan juices.
Notes
For richer flavor, swap chicken tenders for chicken thighs or use unsalted butter with added salt for more control over sodium. For convenience, prepare potatoes and carrots in advance and refrigerate.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: slow cooker, chicken, garlic butter, comfort food, easy dinner
