Description
A comforting and easy slow cooker meal featuring tender chicken, buttery garlic sauce, and hearty vegetables all cooked together in one pot.
Ingredients
2 pounds boneless, skinless chicken thighs or chicken breasts
1 ½ pounds baby Yukon Gold potatoes, halved
4 medium carrots, peeled and cut into 2-inch pieces
4 tablespoons unsalted butter, melted
6 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon onion powder
½ cup low-sodium chicken broth
1 tablespoon fresh parsley, chopped (optional)
Instructions
Place the halved baby Yukon Gold potatoes and cut carrots in the bottom of a 6-quart crock pot.
In a small bowl, combine melted butter, minced garlic, thyme, rosemary, paprika, salt, black pepper, and onion powder.
Arrange the chicken over the vegetables and pour the garlic butter mixture evenly over the top.
Pour ½ cup chicken broth around the sides of the crock pot.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken reaches 165°F and vegetables are tender.
Garnish with fresh parsley before serving, if desired.
Notes
Use chicken thighs for extra juiciness.
Avoid lifting the lid during cooking to maintain consistent heat.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours