Slow Cooker Garlic Butter Chicken and Veggies

Ah, the joy of a slow cooker! There’s something almost magical about throwing a few ingredients into a pot and letting them transform into something delicious while you go about your day. I want to share with you a beloved recipe that brings so much warmth and comfort to my table: Slow Cooker Garlic Butter Chicken and Veggies. It’s a dish that epitomizes simplicity without sacrificing flavor, and trust me, your taste buds are in for a treat.

Why make this recipe

What makes this recipe special is how effortlessly it melds together savory chicken, buttery garlic, and fresh veggies into a meal that feels like a hug in a bowl. This dish is the ultimate weeknight savior—just toss everything in, set your slow cooker, and voilà!

Not to mention the comforting aroma that fills your kitchen while it cooks; it’s a scent that beckons family and friends to gather ‘round. Plus, this recipe is incredibly adaptable! You can change up the veggies or seasonings based on what you have on hand. And if you crave that rich, buttery flavor, you’re in for a treat with the melt-in-your-mouth goodness that only comes from slow-cooked meals. So, why wait? Let's get cooking tonight!

Gather these ingredients

Here’s a closer look at what you’ll need to whip up this delightful dish:

• 1 1/2 lbs boneless skinless chicken tenders: These tender morsels absorb flavors beautifully. You could swap them for bone-in chicken for a richer taste, just remember to adjust your cooking time!

• 1 lb baby carrots: Sweet and crunchy, they’re a great addition here! If you can’t find baby carrots, regular carrots cut into chunks will do just fine.

• 1 1/2 lbs Yukon gold potatoes: I love using these creamy potatoes for their buttery texture. Cut into wedges, they soak up all that fabulous garlic butter. Feel free to explore other potato types, just ensure they’re hearty enough to stand up to the cooking time.

• 1/2 cup salted butter (melted): This is where the magic happens! The butter enriches the dish and adds a luscious mouthfeel. If you’re looking to lighten it up, you could use olive oil, but I won't lie—the butter is what makes it truly divine.

• 1 Tbsp minced garlic: Garlic lovers, rejoice! Fresh garlic adds such depth of flavor. If you’re in a pinch, garlic powder can work, but keep it light—about 1 tsp.

• Salt and pepper to taste: Essential for highlighting all the flavors. Don’t shy away from seasoning well.

• 1 tsp dried thyme leaves: This herb brings a lovely earthy flavor. If you have fresh thyme, double that amount for an even more vibrant taste.

• 1 tsp dried parsley: It not only adds flavor but a pop of color, too! Fresh parsley can be a lovely substitute if you have it.

Preparing Slow Cooker Garlic Butter Chicken and Veggies

Now, roll up your sleeves and let’s get cooking!

1. Start by placing the chicken in the center of your slow cooker. This creates a cozy nest for those tender strips.

2. Arrange the potato wedges on one side. Think of them as the supportive friends to your chicken, soaking up all that love as they cook. Scatter the baby carrots on the other side, providing a vibrant splash of color.

3. In a mixing bowl, combine the melted butter, minced garlic, salt, pepper, thyme, and parsley. Give it a good stir until everything is well mixed. Here’s a pro tip: whisk it instead of stirring for a minute to emulsify the butter and garlic—that’s where the flavor bomb lies!

4. Pour the buttery garlic mixture evenly over the chicken and veggies. I like to coat everything well—think of it as giving each piece a warm hug.

5. Cover and cook on HIGH for 4 hours or LOW for 6-8 hours. The longer cooking time will be more forgiving on those busy days.

6. Once cooked, serve hot with your favorite sides or just in a bowl on its own. You won’t want to miss that delicious sauce at the bottom!

Best way to enjoy it

Serve your delicious creation straight from the slow cooker, letting everyone scoop what they’d like. Pair it with a crisp green salad for contrast, some fluffy rice to soak in the buttery goodness, or even a crusty loaf of bread for dipping. Your choices are endless!

Storage and reheating tips

Leftovers? No problem! Let the chicken and veggies cool completely before transferring them to an airtight container. They’ll last in the fridge for about 3-4 days. You can easily reheat them in the microwave or on the stovetop—just add a splash of water or stock to keep things moist.

If you want to extend their life, consider freezing the leftovers. Store them in a freezer-safe container for up to 3 months. Just remember to label it—trust me, you’ll thank yourself later!

Helpful cooking tips

Here’s a little secret from my kitchen: if you have time, sear the chicken and veggies in a hot skillet before adding them to the slow cooker. It adds such incredible depth to the flavors! If you need shortcuts, don’t fret—the flavors will still shine through beautifully even if you skip that step.

Creative Twists

Feel free to make this dish your own! Switch out the veggies based on the season—zucchini and bell peppers in summer, sweet potatoes in autumn. Add some lemon juice or zest for a tangy twist, or throw in some red pepper flakes if you want to spice things up a bit. The beauty of this recipe is its versatility, so don’t hesitate to experiment!

Ingredients list

• 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
• Salt and pepper to taste
• 1 tsp dried thyme leaves
• 1 tsp dried parsley

Directions to follow

1. Place the chicken in the center of the slow cooker.
2. Arrange potato wedges on one side and scatter baby carrots on the other.
3. In a mixing bowl, combine melted butter, minced garlic, salt, pepper, thyme, and parsley.
4. Pour the garlic butter mixture evenly over the chicken and vegetables.
5. Cover and cook on HIGH for 4 hours or LOW for 6-8 hours.
6. Serve hot with your favorite sides.

Your questions answered

What if I don’t have a slow cooker? You can adapt this recipe for an oven! Just use a Dutch oven at 350°F and cook for about 1.5 hours.

Can I use frozen chicken tenders? Yes! Just extend the cook time by about an hour for frozen chicken.

What sides go well with this dish? A light salad, mashed potatoes, or crusty bread are brilliant choices!

Can I use fresh herbs instead? Absolutely! Fresh herbs pack a bigger punch; just double the amount you use for dried.

Is this recipe gluten-free? Yes! The ingredients are all gluten-free, so enjoy without worry.

Slow cooking can change your culinary world; it’s easy, satisfying, and perfect for busy lives! I can’t wait for you to try this Slow Cooker Garlic Butter Chicken and Veggies. Give it a go, modify it, and make it your own. Happy cooking, and be sure to come back and tell me how it turned out!