Dinner

Garlic Butter Chicken Crockpot Recipe

ByElla Hart February 2, 2026February 2, 2026

Introduction

This Garlic Butter Chicken Crockpot recipe is a comforting and easy meal perfect for busy days. Tender chicken cooks slowly with baby red potatoes and carrots, all coated in a flavorful garlic butter sauce. Set it and forget it for a satisfying dinner everyone will love.

The image shows a close-up of a cooked dish with several layers: on the bottom are red and yellow small potatoes, smooth and round with a boiled texture; scattered among the potatoes are large carrot pieces cut into chunks, bright orange and soft-looking; on top of these vegetables lies shredded chicken, light brown with visible herbs and seasoning sprinkled all over, adding green and black specks; the food fills a white bowl placed 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 potatoes, and carrot chunks into the slow cooker.
Step 2: In a bowl, mix melted butter, minced garlic, Italian seasoning, salt, pepper, and chicken broth to create the garlic butter sauce.
Step 3: Pour the garlic butter mixture over the ingredients in the slow cooker and stir gently to coat everything evenly.
Step 4: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is tender and cooked through.
Step 5: Garnish with chopped parsley if desired, then serve warm and enjoy this hearty, soul-warming meal.

Tips & Variations

Use chicken thighs for juicier meat or breasts for a leaner option; both work well with this recipe.
Substitute baby red potatoes with Yukon gold or fingerlings for a different texture.
Add a squeeze of fresh lemon juice before serving to brighten the flavors.
For a richer taste, sprinkle grated Parmesan cheese over the dish just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. Avoid overcooking when reheating to keep the chicken tender.

How to Serve

The image shows a close-up of a dish with three layers. The bottom layer is made of whole small potatoes in yellow and red colors, with a slightly shiny and smooth texture. On top of the potatoes is a layer of large carrot chunks that are bright orange and have a slightly soft texture. The top layer consists of shredded chicken pieces covered in green herbs, making the texture look tender and seasoned. All the food is inside a white bowl on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken in this crockpot recipe?

It’s best to use thawed chicken for even cooking and food safety. If using frozen chicken, increase the cooking time and ensure the chicken reaches the proper internal temperature before serving.

Can I add other vegetables to this dish?

Yes! Vegetables like green beans, bell peppers, or mushrooms can be added. Add quicker-cooking vegetables later in the cooking process to prevent overcooking.