Ingredients for Slow Cooker Garlic Butter Chicken and Veggies

• 2 lbs boneless, skinless chicken thighs: The star of this slow cooker garlic butter chicken. They stay incredibly juicy and tender, perfect for a flavorful family dinner.
• 1.5 lbs baby red potatoes, halved: Provides hearty substance and absorbs all the delicious garlic butter flavors. No need to peel, saving precious prep time.
• 1 lb carrots, peeled and chopped into 1-inch pieces: Adds a touch of sweetness and vibrant color to our veggie medley. A classic companion to poultry dishes.
• 1 cup chicken broth (low sodium): Forms the liquid base for our succulent sauce, keeping everything moist. Low sodium allows you to control the seasoning precisely.
• 1/2 cup (1 stick) unsalted butter, melted: The essential ingredient for that rich, luscious garlic butter sauce. Use unsalted to manage the overall saltiness better.
• 2 tablespoons cornstarch: Creates a beautifully thickened, glossy sauce that clings to the chicken and veggies. Mix with water before adding to avoid lumps.
• 6 cloves garlic, minced: The heart of the “garlic butter” in this slow cooker dish. Provides pungent, aromatic depth that everyone loves. Fresh is always best!
• 1 medium yellow onion, chopped: Adds a foundational layer of savory sweetness and aroma to the slow cooker garlic butter chicken. It practically melts into the sauce.
• 1 tablespoon fresh lemon juice: A bright, acidic touch that cuts through the richness and enhances all the flavors. Don’t skip this for balance.
• 1 teaspoon dried thyme: Earthy and aromatic, thyme is a perfect herb to complement chicken and root vegetables. It adds a comforting, classic flavor.
• 1.5 teaspoons kosher salt: Crucial for seasoning the chicken and veggies, bringing out their natural flavors. Adjust to your preference for the perfect savory balance.
• 1/2 teaspoon freshly ground black pepper: Adds a subtle warmth and a gentle bite. Freshly ground makes a noticeable difference in aroma and taste.
• 1 teaspoon smoked paprika: Imparts a lovely smoky depth and beautiful color to the dish. It’s a secret weapon for enhancing savory flavors.
• 1/4 cup fresh parsley, chopped: A vibrant, fresh garnish that adds a pop of color and herbaceous brightness. Stir in at the very end for best results.
• 1/4 cup heavy cream: Swirls in at the end to create an incredibly rich, velvety sauce. It adds a luxurious finish to this comforting meal.

How to Make Slow Cooker Garlic Butter Chicken and Veggies

Prep Veggies:

First, gather your ingredients. Halve baby potatoes, chop carrots into 1-inch pieces, mince garlic, and chop the onion. This careful prep makes cooking your Slow Cooker Garlic Butter Chicken and Veggies a breeze.

Make Butter Sauce:

In a bowl, combine the melted butter, minced garlic, fresh lemon juice, dried thyme, kosher salt, black pepper, and smoked paprika. Whisk well to emulsify these flavors into a fragrant garlic butter sauce.

Combine & Load:

Arrange chicken thighs, potatoes, and carrots in your slow cooker. Pour the garlic butter mixture over everything, then add chicken broth. Toss gently to ensure all components are coated for the best Slow Cooker Garlic Butter Chicken and Veggies.

Slow Cook:

Cover and cook on high for 3-4 hours or on low for 6-8 hours, until chicken is tender and vegetables are easily pierced. Avoid peeking too often to maintain heat for perfect results.

Thicken Sauce:

Whisk cornstarch with a tablespoon of cold water to create a slurry. Stir this into the slow cooker liquid, then add heavy cream. Cook on high for 15-20 minutes, allowing the sauce to thicken beautifully.

Finish Dish:

Once the sauce has thickened, stir in the fresh chopped parsley. This vibrant herb adds a burst of freshness and color, completing your comforting Slow Cooker Garlic Butter Chicken and Veggies beautifully.

Serve Warm:

Serve your delicious Slow Cooker Garlic Butter Chicken and Veggies warm, straight from the pot. It’s perfect for a cozy family dinner, bringing everyone to the table with its irresistible aroma.

How to Store Slow Cooker Garlic Butter Chicken and Veggies

To store leftovers, transfer your Slow Cooker Garlic Butter Chicken and Veggies to an airtight container and refrigerate promptly. It will stay fresh for 3-4 days. Don’t leave it out too long, or you risk spoilage—I once had to toss a batch! Always check for off smells before reheating.

You can prep potatoes, carrots, onion, and garlic a day or two in advance. Keep them chilled until ready to assemble and cook, ensuring a fresh start.

Reheat gently in the microwave or on the stovetop, adding a splash of broth to maintain moisture.

What to Serve with Slow Cooker Garlic Butter Chicken and Veggies

To **serve** your comforting Slow Cooker Garlic Butter Chicken and Veggies, simply spoon it warm straight from the pot. For a touch of elegance, garnish with extra fresh parsley before bringing it to the table. This dish is **perfect** for a cozy family dinner or a gathering with friends. **Pair** it with a crisp green salad or some crusty bread to soak up every drop of that incredible garlic butter sauce. **Enjoy** the ease and deliciousness!

My favorite way to **enjoy** this is over a bed of fluffy white rice. The rice perfectly soaks up all that rich garlic butter sauce, making every bite incredibly satisfying. It’s a **perfect** complement for extra comfort.

Frequently Asked Questions

→ Can I substitute chicken breasts for thighs in Garlic Butter Chicken & Veggies?

Yes, you can use boneless, skinless chicken breasts. Be mindful they cook faster and can dry out. I’d recommend a shorter cooking time on high, checking tenderness to prevent dryness.

→ How do I prevent dry chicken and soggy vegetables in this slow cooker recipe?

Avoid lifting the lid frequently; heat loss extends cooking and impacts texture. Also, chop veggies uniformly. My first try had “mystery brown bits” from uneven cooking.

→ How long can I store leftover Slow Cooker Garlic Butter Chicken & Veggies?

Store leftovers in an airtight container in the refrigerator for 3-4 days. Always check for off smells before reheating. I learned the hard way about spoilage once!

→ Can I make this Slow Cooker Garlic Butter Chicken & Veggies ahead or freeze it?

You can prep vegetables (chop, mince) 1-2 days ahead. Freezing cooked chicken and veggies can alter texture, especially potatoes, making them mealy. I typically don’t recommend freezing this dish.

→ What if I don’t have a slow cooker for this recipe?

While designed for a slow cooker, you could adapt it for an oven. Sear chicken, then bake with ingredients in a Dutch oven at 350°F (175°C) for about 45-60 minutes, or until cooked through.