Slow Cooker Garlic Butter Chicken and Veggies: 6-Hour Comfort Dish with Tender Juiciness and Rich Flavor
Slow Cooker Garlic Butter Chicken and Veggies is a comforting one-pot meal with tender chicken thighs, buttery potatoes, sweet carrots, and green beans all cooked in a rich garlic herb sauce.
Ingredients
2–2½ lbs chicken thighs (bone-in or boneless)
1½ lbs baby potatoes, halved
3 large carrots, sliced or 2 cups baby carrots
1½ cups green beans, trimmed
½ cup unsalted butter
4 cloves garlic, minced
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
Optional: fresh parsley for garnish
Instructions
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Grease a 6-quart slow cooker.
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Add potatoes and carrots. Season with salt.
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Place chicken on top. Season with pepper.
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Melt butter and stir in garlic, Italian seasoning, and black pepper. Pour over contents.
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Cover and cook on LOW 6–7 hours or HIGH 3–4 hours.
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Stir in green beans 30–45 minutes before serving.
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Taste and adjust salt. Garnish with parsley and serve warm.
Notes
For crisper skin, sear chicken before adding. Add lemon juice or Parmesan for a flavor boost. Refrigerate leftovers up to 4 days.