Slow Cooker Garlic Butter Chicken and Veggies is a flavorful, hands-off dinner that’s hearty, comforting, and packed with tender chicken, soft vegetables, and a rich garlic butter sauce. It’s the kind of meal I love throwing together in the morning and coming home to with the house smelling amazing.
Why You’ll Love This Recipe
I love how simple and low-effort this dish is. Everything cooks in one pot, and the slow cooker does all the work. The chicken turns out juicy and flavorful, the vegetables are soft and seasoned, and the garlic butter sauce ties it all together. It’s a complete, wholesome meal that’s perfect for busy weeknights or lazy Sundays.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken thighs or breasts
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Baby potatoes, halved
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Carrots, peeled and cut into chunks
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Green beans or broccoli (added near the end)
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Garlic cloves, minced
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Butter, melted
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Italian seasoning
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Salt
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Black pepper
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Optional: lemon juice or fresh parsley for garnish
Directions
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I lightly grease the inside of my slow cooker.
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I place the potatoes and carrots on the bottom, then lay the chicken on top.
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In a bowl, I mix the melted butter, minced garlic, Italian seasoning, salt, and pepper.
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I pour the garlic butter mixture over the chicken and veggies.
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I cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and the vegetables are tender.
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If I’m adding green beans or broccoli, I stir them in during the last 30 minutes of cooking so they stay crisp-tender.
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Right before serving, I garnish with chopped parsley or a splash of lemon juice for brightness.
Servings and timing
This recipe makes about 4 servings. It takes me just 10 minutes to prep and then cooks for 3–4 hours on high or 6–7 hours on low in the slow cooker. Dinner is ready with almost no effort.
Variations
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I use bone-in chicken thighs for extra flavor and tenderness.
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Sometimes I add sweet potatoes or parsnips for a different veggie twist.
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I swap Italian seasoning for ranch seasoning or Cajun spice when I want a new flavor profile.
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For a thicker sauce, I stir in a little cornstarch slurry in the last 15 minutes.
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I add a sprinkle of parmesan cheese on top for a salty finish.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove or in the microwave until hot. I add a splash of broth or water if needed to keep it moist.
FAQs
Can I use frozen chicken?
I prefer using thawed chicken for even cooking, but if I use frozen, I make sure it cooks thoroughly to a safe internal temperature. I add extra time if needed.
Can I cook this on the stovetop instead?
Yes, I brown the chicken in a pan first, then simmer everything in a pot covered until the veggies are tender and the chicken is cooked through.
Do I need to sear the chicken first?
I don’t have to, but sometimes I like to quickly sear the chicken in a skillet before slow cooking to add extra flavor and color.
Can I use other vegetables?
Absolutely. I’ve used mushrooms, zucchini, brussels sprouts, and bell peppers depending on what I have on hand. I just adjust when I add them so they don’t overcook.
What type of chicken works best?
I usually go for boneless, skinless thighs because they stay moist and flavorful, but chicken breasts work just as well if I watch the cooking time.
Conclusion
Slow Cooker Garlic Butter Chicken and Veggies is one of my favorite dump-and-go meals. It’s rich, savory, and incredibly comforting. I love that it’s wholesome, family-friendly, and made with simple ingredients. Whether I’m cooking for a busy weeknight or just want to keep things easy, this recipe always delivers big flavor with very little work.
