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Tender and juicy chicken breasts cooked in a flavorful garlic butter sauce with baby carrots and Yukon Gold potatoes in a slow cooker. Optionally made creamy with heavy cream or cream cheese, perfect for easy family dinners and meal prep.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 1 pound baby carrots
  • 1 pound Yukon Gold potatoes, cut into wedges
  • ½ cup salted butter, melted
  • 3 tablespoons minced garlic
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon ground thyme
  • 1 teaspoon dried parsley
  • ½ cup chicken broth (optional)
  • ½ cup heavy cream (optional for creamy sauce)
  • 4 ounces cream cheese (optional for creamy sauce)
  • ¼ cup grated Parmesan cheese (optional)
  • ½ teaspoon garlic powder (optional)
  • A pinch of smoked paprika or Italian seasoning (optional)

Instructions

  1. Pat the chicken breasts dry with paper towels.
  2. Cut Yukon Gold potatoes into similar-sized wedges.
  3. Optional: Quickly sear chicken in a hot pan 1–2 minutes per side, then transfer to the slow cooker.
  4. Lay chicken breasts in a single layer on the bottom of the crockpot.
  5. Melt the butter and stir in minced garlic, salt, black pepper, thyme, and parsley until blended.
  6. Pour about one-quarter of the garlic butter mixture over the chicken, coating evenly.
  7. Spread baby carrots and potato wedges on top of the chicken.
  8. Pour the remaining garlic butter sauce over the vegetables and gently toss to coat.
  9. If using, pour chicken broth into the slow cooker.
  10. Cover and cook on high for 3–4 hours or on low for about 6 hours, until chicken reaches 165°F (74°C) and is tender.
  11. If adding delicate vegetables (e.g., green beans, broccoli, peas), add them during the last 30–60 minutes of cooking.
  12. About 15–20 minutes before the end, stir in heavy cream or cream cheese to make the sauce creamy (optional).
  13. To thicken the sauce, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the crockpot; cook on high uncovered for 10–15 minutes (optional).
  14. Avoid lifting the lid during cooking; check only near the end.
  15. Let the cooked dish rest for 5–10 minutes before serving.

Notes

For extra flavor, try adding grated Parmesan cheese, garlic powder, and a pinch of smoked paprika or Italian seasoning., Chicken thighs can be used instead of chicken breasts without changing cook time for a richer, juicier result., Use a slow cooker liner or spray the insert to ease cleanup., Store leftovers in a sealed container in the fridge up to 4 days; freeze up to 2 months., Reheat gently with a splash of broth to maintain moisture.

Nutrition

Find it online: https://mamapantry.com/crockpot-garlic-butter-chicken-easy-family-slow-cooker-dinner/