Garlic Butter Crockpot Chicken with Potatoes and Carrots
A warm, hearty meal featuring tender chicken cooked in garlic butter with delicious potatoes and carrots, all made effortlessly in a slow cooker.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 4 medium potatoes, diced
- 3 medium carrots, sliced
- 6 cloves garlic, minced
- ½ cup butter
- 1 cup chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt to taste
- Pepper to taste
Instructions
- Wash, peel, and dice the potatoes into even chunks.
- Slice the carrots into bite-sized pieces.
- In the slow cooker, arrange the potatoes and carrots at the bottom.
- Place the chicken thighs on top of the vegetables and season with salt, pepper, thyme, and rosemary.
- Melt the butter and mix with minced garlic, then pour over the chicken and vegetables.
- Pour the chicken broth into the slow cooker.
- Secure the lid and cook on low for 6-8 hours or high for 4-5 hours until chicken is tender.
- Stir gently to combine flavors before serving and adjust seasoning if needed.
Notes
Prep ahead by chopping vegetables the night before. Layer denser vegetables like potatoes at the bottom for even cooking. Leftovers reheats well.