Description
A slow-cooker dinner featuring juicy chicken, tender baby potatoes, and sweet carrots bathed in garlic butter, perfect for busy weeknights.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1.5 lbs baby red potatoes, quartered
- 1 lb whole carrots, peeled and cut into chunks
- 6 cloves garlic, minced
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth
- 1 tbsp chopped parsley (optional, for garnish)
Instructions
- Prep the ingredients: Pat chicken dry. Quarter potatoes and chop carrots into even chunks.
- Layer in the slow cooker: Place potatoes and carrots in the bottom. Lay the chicken on top.
- Make the sauce: Whisk melted butter, minced garlic, Italian seasoning, salt, pepper, and chicken broth.
- Pour and coat: Pour the garlic-butter mixture over the chicken and vegetables. Nudge the potatoes to distribute sauce.
- Cook: Cover and set the slow cooker to LOW for 6–7 hours, or HIGH for 3–4 hours. Avoid lifting the lid.
- Finish: Test chicken with a meat thermometer; it should reach 165°F. If sauce is too thin, cook on HIGH to reduce.
- Serve: Garnish with chopped parsley and spoon sauce over dish.
Notes
Use bone-in chicken for more flavor; adjust cook time. Swap baby reds for Yukon gold. For dairy-free, use olive oil or vegan butter.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American