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Crock Pot Garlic Butter Chicken With Potatoes And Carrots

Crock Pot garlic butter chicken with potatoes and carrots made in the slow cooker for tender chicken and vegetables in a garlicky buttery sauce. Layer potatoes and carrots, nestle bone-in chicken, then finish by spooning the garlic butter juices over everything.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Crock Pot Garlic Butter Chicken With Potatoes And Carrots
  • 5 bone-in chicken thighs Use 4 to 6 thighs; the recipe assumes about 5 for 4 servings.
  • 1.5 lb baby potatoes Halve into even pieces so they cook through on Low.
  • 3 large carrots Cut into 1-inch pieces for even tenderness.
  • 5 garlic Minced; scatter over the layers for maximum flavor.
  • 4 tbsp unsalted butter Cut into pieces so it melts into the cooking juices.
  • 0.5 cup chicken broth Pour around the sides to help steam and keep the sauce savory.
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried thyme
  • salt and pepper Season to taste for the chicken and overall balance.
  • fresh parsley For garnish at the end.

Equipment

  • 1 slow cooker

Method
 

Season and layer
  1. Season the chicken thighs with garlic powder, onion powder, Italian seasoning, salt, and pepper.
  2. Layer the halved baby potatoes and the 1-inch carrot pieces on the bottom of the slow cooker.
  3. Nestle the seasoned chicken thighs on top of the vegetables.
  4. Scatter the minced garlic over everything, then dot with the butter pieces.
  5. Pour the chicken broth around the sides of the slow cooker, then add the dried thyme.
Slow cook and finish
  1. Cook on Low for 5–6 hours, or on High for 2.5–3 hours, until the chicken is tender and the vegetables are cooked through (visual cue: fork-tender potatoes and chicken that pulls apart easily).
  2. Spoon the garlic butter cooking juices over the chicken and vegetables, then garnish with fresh parsley before serving.

Notes

For best results, use evenly sized potato halves and 1-inch carrot chunks so everything finishes together. Refrigerate leftovers in a covered container for up to 3 days; reheat gently until warmed through. Freezing is not ideal for the vegetables, but you can freeze chicken-only portions if needed. For a lighter option, use reduced-sodium chicken broth and trim the butter down slightly to taste (the sauce will still be flavorful).