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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.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
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.