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 

1. Place the chicken in the center of the slow cooker. Arrange the potatoes along one side and the carrots along the opposite side.
2. In a small bowl, combine the melted butter, garlic, salt, pepper, thyme, and parsley. Stir well.
3. Spoon the butter mixture evenly over the chicken and vegetables.
4. Cover with the lid and cook on HIGH for 4 hours or on LOW for 6–8 hours.
5. Serve warm.