Dinner

Garlic Butter Chicken Crockpot Recipe

ByLily Cross February 2, 2026February 2, 2026

Introduction

This Garlic Butter Chicken Crockpot recipe is a hearty, comforting meal perfect for busy days. Tender chicken, baby potatoes, and carrots are slow-cooked in a flavorful garlic butter sauce, creating an easy one-pot dinner everyone will love.

The image shows a close-up of a cooked dish with several layers. At the bottom, there are whole baby red and yellow potatoes with a smooth, shiny surface, mixed with large chunks of orange carrots that have a soft texture. On top, shredded pieces of seasoned chicken are spread out, appearing tender and moist, with green herbs sprinkled all over. The food is all inside a white bowl, set 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 make the garlic butter sauce.
Step 3: Pour the garlic butter mixture over the chicken and vegetables in the slow cooker. Stir gently to coat all pieces evenly.
Step 4: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is tender and the vegetables are cooked through.
Step 5: Garnish with chopped fresh parsley if desired. Serve warm and enjoy this comforting, flavorful meal.

Tips & Variations

For added flavor, brown the chicken in a skillet before adding it to the slow cooker.
Swap baby red potatoes for Yukon Gold or fingerling potatoes for a different texture.
Add more garlic if you prefer a stronger garlic flavor.
Use bone-in chicken thighs for extra juiciness and deeper flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or on the stovetop until heated through. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The dish shows a close-up of a white bowl filled with cooked chicken pieces and mixed vegetables. The top layer has shredded chicken with herbs sprinkled over it, giving a textured and seasoned look. Underneath and around the chicken, there are small, round yellow potatoes with a smooth surface, and larger red potatoes with a slightly rough skin. Among the potatoes, bright orange carrot chunks add color and contrast. The ingredients appear moist and well-cooked, sitting 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 result in unevenly cooked meat.

Can I add other vegetables to this crockpot meal?

Yes, vegetables like green beans, mushrooms, or bell peppers can be added. Just add them according to their cooking times to avoid overcooking.