Print

Slow Cooker Garlic Butter Chicken and Veggies

Slow cooker garlic butter chicken and veggies with potatoes and green beans in white bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy slow cooker garlic butter chicken and veggies recipe is a complete meal made in one pot. Tender chicken and vegetables are cooked in a rich, savory garlic butter sauce that’s absolutely delicious.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 lb baby potatoes, halved
  • 1 lb fresh green beans, trimmed (cut into 2-inch pieces if desired)
  • 1 cup chicken broth
  • 1/2 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Place the halved baby potatoes in the bottom of a 6-quart slow cooker. Layer the cubed chicken breasts on top, then add the trimmed green beans as the top layer.
  2. In a small mixing bowl, whisk together the melted butter, chicken broth, minced garlic, dried oregano, dried thyme, salt, and black pepper until well combined.
  3. Pour the garlic butter mixture evenly over the chicken and vegetables in the slow cooker. Use a spoon to gently distribute the sauce.
  4. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the chicken reaches 165°F internal temperature and potatoes are fork-tender. Avoid lifting the lid during cooking.
  5. Give everything a gentle stir to redistribute the sauce. Taste and adjust seasoning if needed.
  6. Garnish with freshly chopped parsley before serving.

Notes

  • Cut chicken into uniform 1-inch cubes for even cooking. Chicken thighs can be substituted for breasts.
  • For crispier green beans, add them during the last 1-2 hours of cooking on low or last hour on high.
  • This recipe produces a thin, buttery sauce rather than a thick gravy. If you prefer thicker sauce, remove lid for last 30 minutes of cooking.
  • Leftovers store well for up to 4 days and freeze for up to 3 months.

Nutrition