Slow Cooker Garlic Butter Chicken and Veggies – A Cozy One-Pot Favorite

When comfort food meets convenience, you get this Slow Cooker Garlic Butter Chicken and Veggies—a savory, well-balanced dish that practically cooks itself. Tender chicken thighs simmer in a rich garlic butter sauce alongside seasoned potatoes, carrots, and green beans, making this a full one-pot family dinner with minimal prep.

Perfect for busy weekdays or cozy weekends, this recipe offers juicy, fall-apart chicken and perfectly soft veggies infused with buttery, herbed flavor. It’s also highly adaptable—make it with your favorite vegetables or adjust the seasoning to your taste.

Ingredients Overview

This slow cooker meal relies on wholesome, accessible ingredients that shine through with the help of garlic, butter, and simple seasonings.

For the Chicken:

• Chicken Thighs – Bone-in, skin-on thighs are ideal for flavor and tenderness, but boneless thighs or breasts can be used for a leaner option.

• Salt & Black Pepper – Basic seasoning to enhance all the flavors.

• Paprika (smoked or sweet) – Adds warmth and a subtle kick.

• Italian Seasoning or Herbs de Provence – A classic blend of thyme, oregano, rosemary, and basil to infuse the dish.

For the Garlic Butter Sauce:

• Unsalted Butter – Forms the rich base of the sauce.

• Fresh Garlic – Sliced or minced for maximum flavor. Don’t skimp!

• Chicken Broth – Adds moisture and depth to the cooking liquid.

• Fresh Herbs (optional) – Parsley, thyme, or rosemary for finishing.

For the Vegetables:

• Baby Potatoes or Yukon Golds – Creamy and hold their shape well after hours of cooking.

• Carrots – Sweet and earthy; slice into thick rounds or sticks.

• Green Beans – Added near the end to stay vibrant and tender-crisp.

Step-by-Step Instructions

1. Prepare the Chicken

Pat 6 bone-in, skin-on chicken thighs dry and season both sides with:

• 1½ tsp salt

• 1 tsp black pepper

• 1½ tsp paprika

• 1 tsp Italian seasoning

Optional: Sear the chicken skin-side down in a hot skillet with a bit of oil for 3–4 minutes before placing in the slow cooker. This gives added flavor and color.

2. Layer the Vegetables

Add the following to the bottom of a 6-quart slow cooker:

• 1½ lbs baby potatoes, halved

• 4 medium carrots, peeled and cut into chunks

• Salt and pepper to taste

Place seasoned chicken thighs on top of the vegetables.

3. Make the Garlic Butter Sauce

In a small saucepan or microwave-safe bowl, melt:

• ½ cup unsalted butter

• Stir in 5 cloves garlic, minced

• Add ½ cup low-sodium chicken broth

Pour the garlic butter sauce evenly over the chicken and vegetables.

4. Cook Low and Slow

Cover and cook:

• Low for 6–7 hours

• High for 3–4 hours

The chicken should be tender and fall-apart, and the potatoes and carrots fork-tender.

5. Add Green Beans

During the last 30–45 minutes of cooking, stir in:

• 1½ cups trimmed green beans

They’ll cook until tender without becoming mushy.

6. Finish and Serve

Garnish with fresh chopped parsley or thyme before serving. Spoon some of the buttery broth over each plate for extra flavor.

Tips, Variations & Substitutions

• For Crispy Skin: Broil the cooked chicken thighs for 2–3 minutes before serving.

• Add Lemon: Stir in a squeeze of lemon juice or zest for a bright contrast.

• Make It Creamy: Stir in ¼ cup heavy cream or cream cheese at the end for a richer sauce.

• Use Chicken Breasts: Cook on low only (no longer than 6 hours) to avoid drying out.

• Low-Carb Option: Swap potatoes for cauliflower florets (add in the last hour).

Serving Ideas & Occasions

This hearty, wholesome dish is great for:

• Family Dinners – Everyone loves the comforting flavors.

• Meal Prep – Store in containers for up to 4 days.

• Potlucks or Gatherings – Easy to scale and serve from the slow cooker.

• Cold Weather Comfort – Cozy and warming without being heavy.

Serve it with:

• Crusty bread to soak up the garlic butter sauce

• A side salad with vinaigrette for freshness

• A glass of dry white wine or sparkling water with herbs

Nutritional & Health Notes

This dish is balanced and naturally gluten-free.

Approximate per serving (1 of 6):

• Calories: 400–500

• Protein: 30–35g

• Carbs: 25–30g

• Fat: 25g

• Fiber: 5g

To lighten it:

• Use boneless skinless chicken breasts

• Cut back on butter or use a mix of butter and olive oil

• Load up on green beans or other low-starch veggies

FAQs

Q1: Can I use frozen chicken?

A1: It’s not recommended to use frozen chicken in the slow cooker for food safety reasons. Thaw it fully before cooking.

Q2: Can I cook this on high?

A2: Yes. Cook on high for 3–4 hours, but for the most tender chicken and flavorful veggies, low and slow is best.

Q3: Can I prep this the night before?

A3: Absolutely. Season the chicken, chop the veggies, and store them separately in the fridge. Assemble and start cooking the next morning.

Q4: What other vegetables can I use?

A4: Parsnips, sweet potatoes, mushrooms, or Brussels sprouts all work well. Just cut into large chunks to avoid overcooking.

Q5: Can I double the recipe?

A5: Yes, if your slow cooker is large enough (8 qt or more). Adjust cooking time slightly and make sure the chicken is layered evenly.

Q6: How do I store leftovers?

A6: Store in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or oven.

Q7: Can I freeze this dish?

A7: Yes. Cool completely, portion into freezer-safe containers, and freeze up to 2 months. Thaw overnight in the fridge before reheating.

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