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Slow Cooker Garlic Butter Chicken and Veggies

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A comforting and flavorful slow cooker meal featuring tender chicken, buttery garlic sauce, Yukon gold potatoes, and sweet baby carrots.

Ingredients

Scale
  • 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 to 4 cloves)
  • Salt and freshly ground black pepper to taste
  • 1 tsp dried thyme leaves
  • 1 tsp dried parsley

Instructions

  1. Pat the chicken tenders dry with paper towels and place them in the center of the slow cooker in a single layer.
  2. Arrange the potato wedges on one side and scatter the baby carrots on the opposite side.
  3. Whisk together the melted butter, minced garlic, salt, black pepper, thyme, and parsley until well combined.
  4. Pour the garlic-butter mixture evenly over the chicken and vegetables, distributing any garlic pieces.
  5. Cover the slow cooker and cook on HIGH for 4 hours or LOW for 6 to 8 hours, until chicken reaches 165°F and the potatoes are fork-tender.
  6. Lift the chicken and vegetables onto plates and spoon cooking juices over the top. Adjust seasoning with salt or pepper if needed.
  7. Serve hot with simple sides or a crisp salad.

Notes

For a dairy-free option, use olive oil plus a non-dairy butter alternative. Cut potatoes into uniform sizes for even cooking.

Nutrition

Find it online: https://www.simplefamilydishes.com/slow-cooker-chicken-and-veggies/