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