Description
A cozy, flavorful weeknight dinner made with tender chicken, baby carrots, and Yukon gold potatoes slow-cooked in a rich garlic butter sauce. Easy, comforting, and perfect for busy families.
Ingredients
Protein
1 1/2 lbs boneless skinless chicken tenders (or chicken breasts)
Vegetables
1 lb baby carrots
1 1/2 lbs Yukon gold potatoes, cut into wedges
Garlic Butter Sauce
1/2 cup salted butter, melted
1 Tbsp minced garlic (or 1 tsp garlic powder)
1/2 tsp salt
1/4 tsp pepper
1 tsp dried thyme leaves
1 tsp dried parsley
Instructions
Place chicken in the center of your slow cooker. Add potato wedges on one side and baby carrots on the other.
In a small bowl, whisk together melted butter, garlic, salt, pepper, thyme, and parsley.
Pour the garlic butter mixture evenly over the chicken and vegetables.
Cover and cook on HIGH for 4 hours or LOW for 6–8 hours.
Serve warm and enjoy with family or friends.
Notes
Chicken breasts may be used in place of tenderloins.
Add a squeeze of lemon after cooking for extra brightness.
For thinner sauce, stir in a splash of chicken broth before serving.
Baby potatoes can be used whole to reduce prep time.
- Prep Time: 10 minutes
- Cook Time: 6 hours (on LOW)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 115 mg