Dinner

Garlic Butter Chicken Crockpot Recipe

BySarah Summers February 3, 2026February 3, 2026

Introduction

This Garlic Butter Chicken Crockpot recipe is a comforting, easy-to-make meal perfect for busy days. Tender chicken, baby red potatoes, and carrots are slow-cooked in a flavorful garlic butter sauce, resulting in a hearty, satisfying dish that requires minimal effort.

The image shows a close-up of a cooked dish with several layers: on the bottom are red and yellow small potatoes, smooth and round with a boiled texture; scattered among the potatoes are large carrot pieces cut into chunks, bright orange and soft-looking; on top of these vegetables lies shredded chicken, light brown with visible herbs and seasoning sprinkled all over, adding green and black specks; the food fills a white bowl placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 tbsp chopped parsley (optional, for garnish)
1/2 cup chicken broth

Instructions

Step 1: Toss the chicken, quartered baby red potatoes, and carrot chunks into the slow cooker.
Step 2: In a bowl, combine the melted butter, minced garlic, Italian seasoning, salt, black pepper, and chicken broth to create the garlic butter sauce.
Step 3: Pour the garlic butter mixture evenly over the ingredients in the slow cooker, stirring gently to coat all pieces.
Step 4: Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until the chicken is cooked through and the vegetables are tender.
Step 5: Garnish with chopped parsley if desired, then serve warm for a soul-warming, hearty meal.

Tips & Variations

Use chicken thighs for a juicier, more flavorful result, or breast for a leaner option.
Add other root vegetables like parsnips or sweet potatoes for extra color and flavor.
For a spicier twist, sprinkle in some crushed red pepper flakes with the garlic butter sauce.
If you prefer thicker sauce, thicken the cooking juices at the end with a slurry of cornstarch and water on the stovetop.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. For longer storage, you can freeze the cooked chicken and vegetables for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a close-up of a dish with three layers. The bottom layer is made of whole small potatoes in yellow and red colors, with a slightly shiny and smooth texture. On top of the potatoes is a layer of large carrot chunks that are bright orange and have a slightly soft texture. The top layer consists of shredded chicken pieces covered in green herbs, making the texture look tender and seasoned. All the food is inside a white bowl on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken to ensure even cooking. Using frozen chicken may increase cooking time and could lead to unevenly cooked meat.

Can I make this recipe without a slow cooker?

Yes, you can bake it in a covered dish in the oven at 350°F (175°C) for about 45-60 minutes or until the chicken is cooked and the vegetables are tender. Stir the garlic butter sauce over the ingredients before baking.