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Garlic Butter Crockpot Chicken with Potatoes and Carrots

A cozy, no-fuss meal simmered in a crockpot that combines tender chicken, savory garlic butter, and sweet vegetables, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 4 tablespoons garlic butter or substitute with regular butter and minced garlic
  • 4 medium potatoes, diced
  • 3 pieces carrots, sliced
  • 1 piece onion, chopped
  • 2 cups chicken broth you can experiment with different types of broth
  • 1 teaspoon dried thyme can be replaced with rosemary or oregano for different flavor
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Start by placing the diced potatoes, sliced carrots, and chopped onion in the bottom of your slow cooker.
  2. Season the chicken breasts generously with salt, pepper, and thyme, then lay them on top of the vegetable bed.
  3. Pour the chicken broth over everything, ensuring the veggies are submerged.
  4. Dot the chicken with garlic butter to infuse rich flavor as it cooks.
  5. Cover and set the slow cooker to low for 6-8 hours or high for 4 hours, until the chicken is cooked through and the vegetables are tender.
  6. Serve warm and enjoy the hearty flavors!

Notes

This dish is perfect for serving with crusty bread or a fresh garden salad. You can also top it with fresh herbs like parsley or cheese. For leftovers, refrigerate in an airtight container for up to 3 days or freeze for 2-3 months. Reheat gently until chicken reaches an internal temperature of 165°F.