Dinner

Garlic Butter Chicken Crockpot Recipe: 6-Hour Magic for Tender Bliss Recipe

Byanna orden January 25, 2026January 25, 2026

Introduction

This Garlic Butter Chicken Crockpot recipe is a simple, flavorful way to enjoy tender chicken and hearty vegetables with minimal effort. With a rich garlic butter sauce and slow-cooked goodness, it’s perfect for a comforting family dinner.

The image shows a white bowl filled with creamy white bean soup that has a smooth, thick texture. On top of the soup, there are shredded pieces of light brown chicken arranged in a small pile, with golden brown toasted bread cubes scattered around them. Fresh green parsley leaves are sprinkled over the dish, adding a touch of color. A silver spoon rests inside the bowl on the left side. The bowl sits 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 chunked carrots 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 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is tender and cooked through.
Step 5: Garnish with chopped fresh parsley if desired. Serve warm and enjoy a hearty, soul-warming meal.

Tips & Variations

For extra flavor, sear the chicken in a hot pan for 2-3 minutes before adding to the crockpot.
Swap baby red potatoes with Yukon gold or sweet potatoes for a different texture and taste.
Add a splash of lemon juice or zest to brighten the garlic butter sauce.
Include green beans or mushrooms for added vegetables and color.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove until warmed through. This dish can also be frozen for up to 2 months; thaw overnight before reheating.

How to Serve

The image shows a bowl of creamy soup with shredded chicken on top. The soup has a light beige color and smooth texture. There are several golden-brown toasted bread cubes scattered on the surface, adding crunch. Bright green parsley leaves are placed on top as garnish. The bowl is white and rests on a white marbled surface. A spoon is dipped into the soup, and a woman's hand is holding the bowl gently from the side. 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 breasts or thighs to ensure even cooking. Using frozen chicken may increase cooking time and result in uneven texture.

Can I make this in an Instant Pot instead of a slow cooker?

Yes, you can adapt this recipe for an Instant Pot by using the sauté function to prepare the sauce, then cooking on high pressure for about 10 minutes followed by a natural release.