Go Back
crock-pot-garlic-butter-chicken-with-potatoes-and-carrots_feature

Crock Pot Garlic Butter Chicken with Potatoes and Carrots

This slow cooker recipe features tender chicken thighs, potatoes, and carrots simmered in a rich garlic butter sauce for a complete comfort food meal. The dish cooks effortlessly in a crock pot, making it perfect for busy weeknights when you want a delicious home-cooked dinner without much fuss.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 bone-in, skin-on chicken thighs
  • 1.5 lbs baby potatoes, halved
  • 4 large carrots, peeled and cut into 1-inch pieces
  • 1/2 cup unsalted butter, melted
  • 8 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 cup chicken broth
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Fresh parsley for garnish

Method
 

Instructions
  1. Prepare the garlic butter sauce by combining melted butter, minced garlic, thyme, rosemary, paprika, salt, and pepper in a small bowl. Mix well until all ingredients are fully incorporated.
  2. Place the halved potatoes and carrot pieces in the bottom of your crock pot, creating an even layer.
  3. Arrange the chicken thighs on top of the vegetables, skin side up. Pour the garlic butter sauce evenly over the chicken and vegetables.
  4. Pour the chicken broth around the edges of the crock pot, being careful not to wash the seasoning off the chicken.
  5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
  6. About 30 minutes before serving, mix cornstarch and water in a small bowl to create a slurry. Stir this into the crock pot to thicken the sauce.
  7. Garnish with fresh parsley before serving. The chicken should be so tender it falls off the bone!

Notes

For best results, brown chicken thighs in a hot skillet for 2-3 minutes per side before adding to crock pot for extra flavor and golden skin. Vegetables can be customized with sweet potatoes, parsnips, or green beans. For a creamier sauce, add 1/4 cup heavy cream or Greek yogurt during last 30 minutes of cooking.