Dinner

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

ByHarper Ellington February 1, 2026February 1, 2026

Introduction

This Garlic Butter Chicken Crockpot recipe is pure comfort in a dish. With tender chicken, flavorful vegetables, and a rich garlic butter sauce, it’s an effortless meal perfect for busy days. Just set it and forget it for 6 hours of deliciousness.

The image shows a close-up of a dish with shredded chicken mixed with small yellow and red potatoes and large chunks of carrots. The chicken is seasoned with green herbs and black pepper, giving it a textured look. The carrots are bright orange and cut into thick pieces, surrounding the chicken and potatoes. The dish fills the white bowl fully, with the food looking moist and well-cooked. The background surface is a white marbled texture. 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 potatoes, and carrot chunks 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 ingredients in the slow cooker and gently stir to coat everything 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 vegetables are cooked through.
Step 5: Garnish with chopped fresh parsley if desired. Serve hot and enjoy a hearty, soul-warming meal.

Tips & Variations

For extra flavor, sear the chicken briefly in a hot pan before adding it to the slow cooker.
Swap baby red potatoes for Yukon gold or fingerlings for a different texture.
Add green beans or asparagus during the last hour of cooking for a fresh vegetable boost.
Use chicken thighs for juicier, more flavorful meat compared to breasts.

Storage

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

How to Serve

A close-up of a dish showing shredded chicken mixed with small yellow and red potatoes and large carrot pieces. The chicken is tender with green herb bits spread all over, giving a fresh look. The potatoes are smooth and shiny, with the yellow ones on top and red ones around the edges. The carrots are bright orange and cut into thick slices. All the ingredients are in a white bowl placed 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 for this recipe?

It’s best to use thawed chicken for even cooking. If using frozen chicken, increase the cooking time and ensure it reaches a safe internal temperature of 165°F (74°C).

Can I make this recipe in an oven instead of a slow cooker?

Yes, you can bake everything covered in a deep baking dish at 350°F (175°C) for about 45-60 minutes, or until the chicken is cooked through and vegetables are tender.