I love a one-pot dinner that practically cooks itself—this Slow Cooker Garlic Butter Chicken and Veggies is exactly that. Tender chicken tenders bathed in garlicky melted butter with tender Yukon Gold wedges and sweet baby carrots make a cozy weeknight meal with minimal effort and maximum comfort. It’s the kind of dinner that’s easy to prep before work and reliably hits the spot for picky eaters and grown-ups alike.
Why you’ll love this dish
This recipe is simple, forgiving, and reliably delicious. The slow cooker does the heavy lifting: low, even heat melts the butter into a silky sauce while the potatoes and carrots soften and absorb that garlicky flavor. It’s budget-friendly, family-approved, and great for busy evenings or when you want hands-off cooking.
“We made this on a rainy weeknight and everyone went back for seconds—the garlic butter made everything feel special without any fuss.”
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The cooking process explained
Before you dive in, here’s what happens and why: patting the chicken dry helps the seasoning stick; arranging the chicken in the center keeps it from overcooking while root vegetables cook through; whisking hot melted butter with garlic and herbs guarantees an even coating that bastes everything during cooking. You’ll cook on HIGH for about 4 hours or LOW for 6–8 hours. If you want a slightly thicker sauce, remove the lid for the final 15 minutes on HIGH to let some liquid evaporate.
What you’ll need
- 1 1/2 lbs boneless, skinless chicken tenders — or use thin chicken breasts (see Variations).
- 1 lb baby carrots
- 1 1/2 lbs Yukon Gold potatoes, cut into wedges — Yukon Golds hold shape and get creamy centers.
- 1/2 cup salted butter, melted — for a richer sauce; use unsalted and add 1/4 tsp salt if preferred.
- 1 Tbsp minced garlic (about 3 cloves) — fresh is best; jarred works in a pinch.
- Salt and freshly ground black pepper, to taste
- 1 tsp dried thyme leaves
- 1 tsp dried parsley
Substitutions and notes: swap rosemary for thyme, use ghee or vegan butter for lactose-free versions, and replace potatoes with sweet potatoes for a sweeter profile. If you’re planning bulk catering or redistribution of recipe content, review our terms and conditions for guidance.
How to prepare it
- Pat the chicken tenders dry with paper towels and season lightly with salt and pepper. Dry chicken sears and seasons better.
- Place the chicken in the center of the slow cooker in a single layer. This helps even cooking and prevents the tenders from becoming overcooked against the hot sides.
- Arrange the potato wedges on one side and scatter the baby carrots on the opposite side so vegetables cook evenly.
- In a medium bowl, whisk together melted butter, minced garlic, dried thyme, dried parsley, and a few grinds of black pepper. Taste and adjust seasoning—remember the potatoes absorb salt.
- Pour the butter-herb mixture evenly over the chicken and vegetables, tilting the slow cooker slightly if needed to coat everything.
- Cover and cook on HIGH for 4 hours or LOW for 6–8 hours. Check for doneness: chicken should reach 165°F (74°C) and potatoes should be fork-tender.
- For a thicker pan sauce, remove the lid for the last 15 minutes on HIGH to let excess moisture evaporate. Serve hot.
Step-by-step instructions
- Prep (10 minutes): wash and cut potatoes, trim chicken if needed, whisk butter-herb mixture.
- Assemble (5 minutes): layer chicken and vegetables in the slow cooker and pour sauce.
- Cook (4–8 hours): HIGH 4 hours or LOW 6–8 hours.
- Finish (optional 15 minutes): lid off on HIGH to reduce sauce if desired.
- Serve immediately with your chosen sides.
Best ways to enjoy it
This garlic butter chicken and veggies pairs beautifully with:
- Steamed rice or buttery mashed potatoes to soak up the sauce.
- Crusty bread for mopping the pan sauce—garlic butter + bread = a craveable combo.
- A crisp green salad or lemony arugula to cut the richness.
- Roasted asparagus or green beans for extra color and crunch.
For plating, place a chicken tender over a bed of potato wedges and carrots, spoon a little pan sauce on top, and finish with a sprinkle of fresh parsley or a squeeze of lemon to brighten the dish.
Storage and reheating tips
- Refrigeration: cool completely, place in airtight containers, and refrigerate for up to 3–4 days.
- Freezing: portion into freezer-safe containers and freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheating: reheat gently on the stovetop over low heat with a splash of water or chicken stock to loosen the sauce, or heat in the microwave in 30–45 second bursts, stirring between intervals. If reheating from frozen, thaw thoroughly first to ensure even reheating and food safety.
- Safety: always check the chicken reaches 165°F (74°C) when reheated. Do not refreeze cooked chicken unless it was thawed in the refrigerator and not at room temperature.
Pro chef tips
- Don’t overcrowd the cooker: arrange ingredients so steam circulates; overcrowding can lead to uneven cooking.
- Keep garlic fresh: add minced garlic to the melted butter, not raw in the cooker, so the flavor infuses instead of turning harsh.
- Timing note: chicken tenders are quick-cooking. If using larger bone-in pieces, increase time and check internal temp.
- Crisp skin alternative: if you’d like slightly crisped edges on the potatoes, remove them near the end and broil for 3–5 minutes on a baking sheet.
- Thicken sauce without flour: stir in a slurry of 1 tsp cornstarch + 1 Tbsp cold water, then cook on HIGH with lid off for 10–15 minutes.
Creative twists
- Lemon-Herb: add zest and juice of 1 lemon and fresh thyme for a brighter finish.
- Spicy Garlic Butter: stir in 1/4–1/2 tsp red pepper flakes or a dash of hot sauce to the butter mixture.
- Creamy Version: for a creamier sauce, stir in 1/3 cup heavy cream during the last 20 minutes of cooking.
- Dairy-Free: replace butter with 1/3 cup olive oil + 2 Tbsp dairy-free butter alternative.
- Swap proteins: use bone-in chicken thighs (increase LOW time to 8–9 hours or HIGH to 5–6 hours) or turkey tenderloins (monitor internal temp).
- Low-carb: replace potatoes with cauliflower florets and reduce carrots or omit them.
Common questions
Q: Can I use frozen chicken tenders?
A: It’s best to use thawed chicken for even cooking. Frozen chicken can increase the cook time and risks uneven doneness. If you must use frozen, add extra cook time and verify the internal temperature reaches 165°F (74°C).
Q: How do I thicken the sauce?
A: Mix 1 tsp cornstarch with 1 Tbsp cold water to make a slurry. Stir into the slow cooker and cook on HIGH with the lid off for 10–15 minutes. Alternatively, remove some liquid and simmer it on the stove to reduce.
Q: Can I double this recipe for a crowd?
A: Yes, you can double it, but use a larger slow cooker to avoid overcrowding. Doubling may slightly increase cook time, so check doneness with a thermometer.
Q: Is this safe for meal prep?
A: Yes. Portion into meal-prep containers and refrigerate for up to 3–4 days. Reheat to 165°F (74°C) before eating.
Q: What if my potatoes are still firm after cooking?
A: Check their size—larger wedges take longer. Next time cut into smaller pieces, or place potatoes closer to the heat source (bottom/center) in the cooker. You can also par-cook potatoes briefly in the microwave for 3–4 minutes before adding.
If you want other slow cooker dinner ideas or pairing suggestions, I can suggest complementary recipes or side dishes tailored to your household’s tastes.
Print
Slow Cooker Garlic Butter Chicken and Veggies
- Total Time: 255 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A cozy weeknight meal featuring tender chicken bathed in garlicky melted butter with Yukon Gold potatoes and sweet baby carrots.
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 (about 3 cloves)
- Salt and freshly ground black pepper, to taste
- 1 tsp dried thyme leaves
- 1 tsp dried parsley
Instructions
- Pat the chicken tenders dry and season lightly with salt and pepper.
- Place the chicken in the center of the slow cooker in a single layer.
- Arrange the potato wedges on one side and scatter the baby carrots on the opposite side.
- In a bowl, whisk together melted butter, minced garlic, thyme, parsley, and black pepper.
- Pour the butter mixture evenly over the chicken and vegetables.
- Cover and cook on HIGH for 4 hours or LOW for 6–8 hours until chicken reaches 165°F and potatoes are fork-tender.
- For a thicker sauce, remove the lid for the last 15 minutes on HIGH.
- Serve hot!
Notes
Pairs well with steamed rice or crusty bread for mopping up the sauce.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American