This is the kind of dinner you make when you want maximum reward for minimal effort.
Chicken, potatoes and carrots all tumble into the slow cooker and get drenched in a generous garlic butter bath.
No multiple pans. No mid-cook stirring.
No “what’s for dinner?” panic at 5:47pm.
The magic here is the garlic butter. It’s bold, savory, and unapologetic.
It seeps into the chicken, coats the vegetables, and creates its own rich sauce as everything cooks low and slow.
By the time you lift the lid, dinner is done.
Tender chicken, buttery potatoes, sweet carrots — all in one cozy, dependable pot.
For Slow Cooker Garlic Butter Chicken
- Chicken – Boneless, skinless chicken tenders are used here, but chicken breasts work just as well. Choose whichever you prefer or already have on hand.
- Baby Carrots – These add natural sweetness and cook up perfectly tender in the slow cooker. No peeling or chopping needed.
- Yukon Gold Potatoes – Creamy and buttery in texture, they hold their shape beautifully while soaking up all that garlic butter flavor. Cut into wedges so they cook evenly.
For the Garlic Butter Sauce
- Salted Butter – Melted butter forms the rich base of the sauce and keeps the chicken moist as it cooks.
- Garlic – Minced garlic gives bold, savory flavor. Garlic powder can be used if that’s what you have available.
- Salt and Pepper – Simple seasoning that enhances all the other flavors in the dish.
- Dried Thyme – Adds a subtle earthy note that pairs perfectly with chicken and potatoes. Be sure to use thyme leaves, not ground.
- Dried Parsley – Brings a mild herb flavor and a touch of color to the finished dish.
The Best Slow Cooker Garlic Butter Chicken and Vegetables Recipe
Tender chicken, hearty potatoes, and sweet carrots are coated in a rich garlic herb butter and gently cooked until perfectly done.
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PinServings: 4
Notes
Ingredients
- 1 1/2 lbs. boneless skinless chicken tenders (boneless skinless chicken breasts can be used instead)
- 1 lb. bag baby carrots
- 1 1/2 lbs. Yukon gold potatoes, cut into wedges
- 1/2 cup salted butter, melted
- 1 Tbsp. minced garlic (or 1 teaspoon garlic powder)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. dried thyme leaves (not ground)
- 1 tsp. dried parsley
Instructions
- Place the chicken in the center of the slow cooker. Arrange the potatoes along one side and the carrots along the opposite side.
- In a small bowl, combine the melted butter, garlic, salt, pepper, thyme, and parsley. Stir well.
- Spoon the butter mixture evenly over the chicken and vegetables.
- Cover with the lid and cook on HIGH for 4 hours or on LOW for 6–8 hours.
- Serve warm.
Calories: 549kcal | Carbohydrates: 33g | Protein: 42g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 170mg | Sodium: 751mg | Potassium: 1659mg | Fiber: 8g | Sugar: 6g | Vitamin A: 16468IU | Vitamin C: 28mg | Calcium: 147mg | Iron: 9mg
- Can I use a different cut of chicken?
Yes! Boneless, skinless chicken breasts or thighs both work great in this recipe. Thighs will be a little more tender and juicy, while breasts stay lean and slice nicely. - Can I cook the chicken from frozen?
I recommend thawing the chicken first for best texture and even cooking. Starting with fully thawed chicken helps it cook safely and prevents excess liquid in the slow cooker. - Do I have to peel the potatoes?
No peeling required if you’re using Yukon gold potatoes. Just wash and cut them into wedges so they cook evenly and soak up all that garlic butter goodness.
- What if I don’t have fresh garlic?
No problem. You can substitute garlic powder and still get great flavor. It’s a simple swap that keeps the recipe easy and stress-free. - Should I cook on HIGH or LOW?
Both options work. Cook on HIGH for about 4 hours if you’re short on time, or LOW for 6–8 hours if you’re setting it in the morning and letting it cook all day.
