Easy Crockpot Garlic Herb Chicken and Veggies
Tender slow cooker chicken with carrots and potatoes in a garlic herb butter sauce.
Equipment
- Crockpot or slow cooker
- Mixing bowl
Ingredients
- 2 lb chicken breasts boneless and skinless
- 1 lb baby carrots fresh
- 1 lb Yukon Gold potatoes cut into wedges
- 1/2 cup butter salted, melted
- 3 tbsp garlic minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp salt kosher or table
- 1/4 tsp black pepper freshly ground
- 1/2 cup chicken broth optional, for extra flavor
Instructions
- Place the chicken breasts at the bottom of your crockpot.
- Toss in the baby carrots and potato wedges on top of the chicken.
- In a bowl, combine the melted butter, minced garlic, dried thyme, dried parsley, salt, and black pepper. Stir until it's a fragrant blend.
- Pour the garlic herb mixture evenly over the chicken and veggies.
- If desired, pour the chicken broth around the edges of the crockpot.
- Secure the lid and cook on low for 6-8 hours or on high for 3-4 hours.
Notes
Refrigerate leftovers in an airtight container for up to 3 days, or freeze for 2-3 months. Avoid lifting the lid during cooking, as this can extend the cooking time.
