Crock Pot Garlic Butter Chicken with Potatoes and Carrots – Easy One Pot Dinner

This crock pot garlic butter chicken recipe is the ultimate set-it-and-forget-it dinner that delivers incredible flavor with minimal effort. Perfect for busy weeknights, this one-pot wonder combines tender chicken thighs with hearty root vegetables in a rich garlic butter sauce that will have your family asking for seconds. The slow cooking method ensures everything cooks to perfection while you go about your day.

What makes this recipe truly special is how the garlic butter infuses every bite with rich, savory flavor. The potatoes and carrots absorb the delicious sauce while cooking, creating a complete meal that’s both comforting and satisfying. If you love easy slow cooker dinners, you’ll also enjoy our Slow Cooker Chicken Stew Recipe for another family favorite.

Ingredients

• 4-6 chicken thighs (bone-in or boneless)
• 1.5 lbs baby potatoes, halved
• 3 large carrots, peeled and chopped into 1-inch pieces
• 1 large onion, sliced
• 6 cloves garlic, minced
• 1/2 cup unsalted butter
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1/2 cup chicken broth
• 2 tablespoons fresh parsley, chopped

Step-by-Step Instructions

Step 1: Prepare the vegetables by washing and cutting the potatoes and carrots. Slice the onion and mince the garlic cloves.

Step 2: Place the chopped vegetables in the bottom of your crock pot, creating an even layer.

Step 3: Season the chicken thighs with salt, pepper, paprika, thyme, and rosemary. Place them on top of the vegetables.

Step 4: In a small saucepan, melt the butter over low heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Pour the garlic butter mixture over the chicken and vegetables.

Step 5: Add the chicken broth to the crock pot, cover, and cook on low for 6-7 hours or high for 3-4 hours.

Step 6: Once cooking is complete, garnish with fresh parsley and serve hot. For another delicious chicken dinner option, try our Cowboy Butter Chicken Pasta Recipe.

Expert Tips for Perfect Garlic Butter Chicken

Choose the right cuts: Bone-in chicken thighs stay more moist during long cooking, but boneless thighs cook faster. Either works great!

Don’t overcrowd: Make sure your crock pot isn’t more than 2/3 full to ensure even cooking.

Thicken the sauce: If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the crock pot during the last 30 minutes of cooking.

This recipe pairs perfectly with our Garlic Parmesan Chicken Pasta if you’re serving a larger crowd.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time by 1-2 hours as chicken breasts cook faster and can dry out if overcooked.

What other vegetables can I add?
Green beans, peas, or corn make great additions. Add delicate vegetables during the last hour of cooking.

Can I make this recipe dairy-free?
Absolutely! Use olive oil or dairy-free butter alternative instead of regular butter.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

For more comforting chicken recipes, check out our Ultimate Chicken Penne Pasta Recipe that’s perfect for cozy family dinners.

Crock Pot Garlic Butter Chicken with Potatoes and Carrots

This crock pot garlic butter chicken recipe is the ultimate set-it-and-forget-it dinner that delivers incredible flavor with minimal effort. The slow cooking method combines tender chicken thighs with hearty root vegetables in a rich garlic butter sauce that creates a complete and satisfying meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings: 4 servings

Calories: 600

Ingredients Method Notes

Ingredients

  

Ingredients

• 4-6 chicken thighs (bone-in or boneless)
• 1.5 lbs baby potatoes, halved
• 3 large carrots, peeled and chopped into 1-inch pieces
• 1 large onion, sliced
• 6 cloves garlic, minced
• 1/2 cup unsalted butter
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1/2 cup chicken broth
• 2 tablespoons fresh parsley, chopped

Method

 

Instructions

1. Prepare the vegetables by washing and cutting the potatoes and carrots. Slice the onion and mince the garlic cloves.
2. Place the chopped vegetables in the bottom of your crock pot, creating an even layer.
3. Season the chicken thighs with salt, pepper, paprika, thyme, and rosemary. Place them on top of the vegetables.
4. In a small saucepan, melt the butter over low heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Pour the garlic butter mixture over the chicken and vegetables.
5. Add the chicken broth to the crock pot, cover, and cook on low for 6-7 hours or high for 3-4 hours.
6. Once cooking is complete, garnish with fresh parsley and serve hot.

Notes

Bone-in chicken thighs stay more moist during long cooking. Don’t overcrowd the crock pot – keep it no more than 2/3 full. For thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water and stir in during last 30 minutes of cooking.