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Joe Rooney

Slow Cooker Butter Chicken and Veggies Easy Recipe

Enjoy this comforting Slow Cooker Butter Chicken and Veggies recipe that combines tender chicken tenders with colorful carrots and Yukon gold potatoes all smothered in a rich garlic butter sauce. Perfect for busy nights, this Crockpot Butter Chicken dish is easy to prepare and packed with flavor, making it an ideal family favorite or an easy weeknight dinner option.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken tenders
  • 1 lb baby carrots
  • 1 1/2 lbs Yukon gold potatoes (cut into wedges)
  • 1/2 cup salted butter (melted)
  • 1 Tbsp minced garlic
  • Salt and pepper to taste
  • 1 tsp dried thyme leaves
  • 1 tsp dried parsley

Method
 

  1. Arrange the chicken tenders in the middle of your slow cooker.
  2. Place the potato wedges on one half and evenly distribute the baby carrots on the other side.
  3. In a bowl, whisk together the melted butter, minced garlic, salt, pepper, thyme, and parsley until thoroughly combined.
  4. Drizzle the garlic butter sauce over the chicken and vegetables making sure everything is coated.
  5. Cover the slow cooker and cook on high for 4 hours or on low for 6 to 8 hours until the chicken is cooked through and vegetables are tender.
  6. Serve the dish warm alongside your preferred side dishes.

Notes

  • For best results, use fresh herbs when available. Store leftovers in an airtight container in the refrigerator for up to 3 days.