Crockpot Garlic Butter Chicken
A comforting dish of tender chicken and flavorful vegetables cooked slowly in a rich garlic butter sauce, perfect for busy evenings.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts Place in a single layer at the bottom of the crockpot.
- 1 pound baby carrots Add on top of the chicken.
- 1 pound Yukon Gold potatoes, cut into wedges Ensure uniform sizes for even cooking.
Garlic Butter Mixture
- ½ cup salted butter, melted Melt in a microwave-safe bowl.
- 3 tablespoons minced garlic Combine with the melted butter.
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon ground thyme
- 1 teaspoon dried parsley
- ½ cup chicken broth (optional) Enhances moisture and flavor.
Instructions
Preparation
- Place the chicken breasts in a single layer at the bottom of the crockpot.
- Melt the butter in a microwave-safe bowl.
- Stir in minced garlic, salt, black pepper, thyme, and parsley until well combined.
Assembly
- Pour a quarter of the garlic butter mixture over the chicken to coat evenly.
- Add the baby carrots and potato wedges on top of the chicken.
- Pour the remaining garlic butter mixture over the vegetables and toss gently to coat.
- If using, pour chicken broth into the crockpot.
Cooking
- Cook on high for 3 to 4 hours or on low for about 6 hours until the chicken is cooked through.
Serving
- Spoon chicken, vegetables, and garlic butter juices onto plates and serve warm.
Notes
Consider searing the chicken for extra flavor. Adjust seasoning to taste before serving. Leftovers can be reheated and enjoyed later.