Description
This easy slow cooker garlic butter chicken and veggies recipe is perfect for busy weeknights or cozy family dinners. Tender chicken thighs and perfectly cooked vegetables are simmered in a rich garlic butter sauce, creating a comforting, flavorful meal with minimal effort.
Ingredients
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4 boneless, skinless chicken thighs
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4 medium carrots, peeled and sliced into thick rounds
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2 cups baby potatoes, halved or quartered
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1 cup broccoli florets
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1 cup green beans, trimmed
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1 medium onion, chopped
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4 cloves garlic, minced
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1/2 cup unsalted butter, melted
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1/4 cup chicken broth
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1 teaspoon dried thyme
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1 teaspoon paprika
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1/2 teaspoon black pepper
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1/2 teaspoon salt
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1/4 teaspoon crushed red pepper flakes (optional)
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2 tablespoons fresh parsley, chopped (for garnish)
Instructions
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Lightly grease the inside of your slow cooker with butter or non-stick spray.
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In a large bowl, season chicken thighs with salt, black pepper, paprika, dried thyme, and minced garlic. Mix until evenly coated.
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Layer carrots, baby potatoes, and onion at the bottom of the slow cooker. Place the seasoned chicken on top.
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In a small bowl, combine melted butter and chicken broth. Pour over the chicken and vegetables.
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Cover and cook on low for 6–7 hours until chicken is tender.
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About 30 minutes before serving, add broccoli and green beans. Cover and continue cooking until vegetables are tender.
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Serve chicken and vegetables on a platter, spooning garlic butter sauce over the top. Garnish with fresh parsley.
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Optional: Serve with rice, mashed potatoes, or crusty bread.
Notes
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Boneless chicken thighs are ideal; chicken breasts can be used but may be slightly drier.
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Adjust seasoning according to taste.
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Vegetables can be swapped with what you have on hand.
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Garnish with parsley just before serving for freshness.
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Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours