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Slow Cooker Garlic Butter Chicken and Veggies

Chicken tenderloins, carrots, and potatoes smothered in garlic butter and herbs, cooked slowly for a flavorful, comforting meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 people
Calories 549 kcal

Equipment

  • 1 Slow Cooker 4 quart or larger

Ingredients
  

Main ingredients

  • 1 ½ lbs Boneless skinless chicken tenders or breasts
  • 1 lb Baby carrots
  • 1 ½ lbs Yukon gold potatoes cut into wedges
  • ½ cup Salted butter melted
  • 1 tablespoon Minced garlic or 1 teaspoon garlic powder
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 teaspoon Dried thyme leaves
  • 1 teaspoon Dried parsley

Instructions
 

Instructions

  • Place the chicken tenders in the bottom of the slow cooker or pressure cooker insert, spread out evenly.
  • Layer chopped Yukon gold potatoes and baby carrots around the chicken.
  • Mix melted salted butter with minced garlic, thyme, and parsley in a small bowl.
  • Pour the garlic butter mixture evenly over the chicken and vegetables.
  • Sprinkle salt and pepper over the top for seasoning.
  • Close the cooker with the sealing ring in place. Cook on low for 6–8 hours or high pressure for 15–20 minutes.
  • Use the slow release method after cooking to release steam gradually.
  • Carefully remove chicken and vegetables, spoon the liquid over before serving.

Notes

Leftovers store well in the fridge for 3–4 days or freeze up to 2 months. Reheat gently for best texture.