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Garlic Butter Chicken with Potatoes and Carrots

A comforting one-pan meal featuring tender chicken, potatoes, and carrots drenched in a delicious garlic butter sauce.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts or thighs Use bone-in for extra flavor.
  • 1.5 lbs baby red potatoes, quartered
  • 1 lb whole carrots, peeled and cut into chunks
  • 6 cloves garlic, minced Toasting the garlic enhances the flavor.
  • 1/2 cup unsalted butter, melted
  • 1 tbsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp chopped parsley (optional, for garnish) Adds color and freshness.
  • 1/2 cup chicken broth Can substitute with vegetable broth for a vegan option.

Method
 

Preparation
  1. Wash vegetables thoroughly. Cut baby red potatoes into quarters and peel the carrots, chopping them into thick chunks.
  2. Place chicken breasts or thighs at the bottom of the slow cooker, then toss in potatoes and carrots around the meat.
Cooking
  1. In a small mixing bowl, melt the unsalted butter in the microwave (30-45 seconds).
  2. Add minced garlic, Italian seasoning, salt, black pepper, and chicken broth. Whisk until well combined.
  3. Pour the garlic butter mixture evenly over the ingredients in the slow cooker. Use a large spoon or tongs to gently toss everything, ensuring good coverage.
  4. Place the lid firmly on the slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  5. Once cooked, check chicken for 165°F internal temperature and ensure potatoes and carrots are fork-tender.
Serving
  1. Sprinkle with fresh chopped parsley (optional) and serve hot.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days. For longer storage, freeze for 2-3 months. Reheat with a splash of chicken broth on the stovetop or in the microwave.