Crock Pot Garlic Butter Chicken with Potatoes and Carrots

This crock pot garlic butter chicken is the ultimate comfort food dinner that comes together with minimal effort. Tender chicken, hearty potatoes, and sweet carrots cook together in a rich garlic butter sauce that will have your family asking for seconds. Perfect for busy weeknights when you want a satisfying meal without spending hours in the kitchen.

What makes this recipe special is how the slow cooking process allows all the flavors to meld together beautifully. The garlic butter sauce infuses every bite with incredible flavor, while the chicken becomes fall-apart tender. It’s a complete meal in one pot, making cleanup a breeze.

Ingredients

• 4 boneless, skinless chicken breasts
• 1.5 lbs baby potatoes, halved
• 4 large carrots, peeled and cut into 1-inch pieces
• 1/2 cup unsalted butter, melted
• 6 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 tsp salt
• 1 cup chicken broth
• 2 tbsp fresh parsley, chopped

Step-by-Step Instructions

Step 1: Prepare the garlic butter sauce by combining melted butter, minced garlic, thyme, rosemary, paprika, salt, and pepper in a small bowl. Mix well until all ingredients are fully incorporated.

Step 2: Place the halved potatoes and carrot pieces in the bottom of your crock pot. Pour half of the garlic butter sauce over the vegetables and toss to coat evenly.

Step 3: Arrange the chicken breasts on top of the vegetables. Pour the remaining garlic butter sauce over the chicken, making sure each piece is well coated.

Step 4: Pour the chicken broth around the edges of the crock pot, being careful not to wash the seasoning off the chicken.

Step 5: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.

Step 6: Garnish with fresh parsley before serving. For extra flavor, you can spoon some of the cooking liquid over each serving.

Expert Tips

For the best results, use baby potatoes as they hold their shape well during the long cooking process. If you only have larger potatoes, cut them into 1-inch cubes instead of halving them.

Don’t skip the fresh garlic – it’s essential for that authentic garlic butter flavor. If you’re a garlic lover, feel free to add an extra clove or two.

This recipe works well with other root vegetables too. Try adding parsnips, turnips, or sweet potatoes for variety. For another delicious slow cooker chicken and potato combination, check out our garlic parmesan chicken potatoes recipe.

If you prefer crispy skin on your potatoes, you can transfer them to a baking sheet and broil for 2-3 minutes after cooking. This adds a nice textural contrast to the tender chicken.

Frequently Asked Questions

Can I use frozen chicken?
Yes, but you’ll need to increase the cooking time by about 1-2 hours. Make sure the chicken reaches an internal temperature of 165°F.

What can I serve with this dish?
This is a complete meal on its own, but it pairs well with a simple green vegetable like sesame green beans or a fresh salad. For another comforting side, try our garlic parmesan green beans.

Can I make this ahead of time?
Absolutely! This dish reheats beautifully. Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

What if I don’t have a crock pot?
You can make a similar dish in the oven. Try our creamy herb chicken with roasted potatoes for an oven-baked version that’s equally delicious.

Crock Pot Garlic Butter Chicken with Potatoes and Carrots

This slow cooker recipe features tender chicken, potatoes, and carrots cooked in a rich garlic butter sauce for a complete comfort meal. Perfect for busy weeknights, it requires minimal effort and results in fall-apart tender chicken with vegetables that soak up the flavorful sauce.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 4 servings

Calories: 450

Ingredients Method Notes

Ingredients

  

Ingredients

• 4 boneless, skinless chicken breasts
• 1.5 lbs baby potatoes, halved
• 4 large carrots, peeled and cut into 1-inch pieces
• 1/2 cup unsalted butter, melted
• 6 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 tsp salt
• 1 cup chicken broth
• 2 tbsp fresh parsley, chopped

Method

 

Instructions

1. Prepare the garlic butter sauce by combining melted butter, minced garlic, thyme, rosemary, paprika, salt, and pepper in a small bowl. Mix well until all ingredients are fully incorporated.
2. Place the halved potatoes and carrot pieces in the bottom of your crock pot. Pour half of the garlic butter sauce over the vegetables and toss to coat evenly.
3. Arrange the chicken breasts on top of the vegetables. Pour the remaining garlic butter sauce over the chicken, making sure each piece is well coated.
4. Pour the chicken broth around the edges of the crock pot, being careful not to wash the seasoning off the chicken.
5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
6. Garnish with fresh parsley before serving. For extra flavor, you can spoon some of the cooking liquid over each serving.

Notes

Use baby potatoes as they hold their shape well during long cooking. Don’t skip fresh garlic for authentic flavor. For crispy potatoes, transfer to baking sheet and broil for 2-3 minutes after cooking. Works well with other root vegetables like parsnips or sweet potatoes.