Slow Cooker Garlic Butter Chicken and Veggies is my kind of comfort food—simple, flavorful, and perfect for busy days. With tender chicken, soft veggies, and a buttery garlic sauce that brings everything together, it’s the kind of one-pot meal that fills the house with mouthwatering aromas and satisfies every time.
Why You’ll Love This Recipe
I love this recipe because it’s minimal prep and full of flavor. I toss everything into the slow cooker and let it do the work while I go about my day. The garlic butter melts into the chicken and vegetables, creating a rich, savory broth that makes every bite comforting. It’s hearty, family-friendly, and great for leftovers too.
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 (or chopped Yukon gold)
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Carrots, peeled and chopped
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Green beans (fresh or frozen)
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Garlic, minced
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Unsalted butter
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Italian seasoning
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Paprika
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Salt and black pepper
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Fresh parsley or thyme (optional, for garnish)
directions
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I season the chicken with salt, pepper, paprika, and Italian seasoning.
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In the slow cooker, I add the potatoes, carrots, and green beans to the bottom.
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I place the seasoned chicken on top of the veggies.
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In a small bowl, I melt the butter and mix in the minced garlic.
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I pour the garlic butter evenly over the chicken and vegetables.
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I cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through and the vegetables are tender.
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Before serving, I garnish with fresh herbs for a pop of color and flavor.
Servings and timing
This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 6 hours (on low) or 3–4 hours (on high)
Total time: 6 hours 10 minutes
Variations
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I sometimes swap in sweet potatoes or butternut squash for a fall-inspired version.
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When I want more sauce, I add a splash of chicken broth or white wine to the slow cooker.
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I use bone-in chicken thighs when I want even more flavor.
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For a low-carb version, I skip the potatoes and add extra green beans or broccoli.
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If I crave extra richness, I stir in a little heavy cream at the end.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm it gently on the stovetop or in the microwave. I add a splash of broth or water if the sauce thickens too much. It also freezes well—just let it cool completely before storing.
FAQs
Can I use frozen vegetables?
Yes, I use frozen green beans or carrots if I don’t have fresh. I add them during the last hour of cooking so they don’t get mushy.
What’s the best cut of chicken to use?
I love using chicken thighs because they stay moist and flavorful, but chicken breasts work too—just make sure not to overcook.
Can I cook this on the stovetop or oven?
Yes, I can brown the chicken in a skillet, add the veggies and garlic butter, and simmer covered until cooked through. Or I roast everything in the oven at 400°F for about 40–45 minutes.
How do I thicken the sauce?
If I want a thicker sauce, I remove the lid for the last 30 minutes or stir in a cornstarch slurry at the end.
Is this recipe freezer-friendly?
It is! I freeze leftovers in individual portions and reheat as needed. The veggies may soften slightly but still taste great.
Conclusion
Slow Cooker Garlic Butter Chicken and Veggies is the kind of effortless, cozy meal I love having in my rotation. It’s full of flavor, easy to prep, and perfect for feeding the whole family or saving for later. When I want something warm, nourishing, and stress-free, this recipe always hits the spot.
