Go Back
Crockpot Garlic Herb Chicken & Veggies

Easy Crockpot Garlic Herb Chicken & Veggies (A Complete Dinner!)

Crockpot Garlic Herb Chicken & Veggies is a staple in my kitchen. It’s all about walking through the door to the aroma of buttery herbs and a meal that’s ready to serve, no matter what kind of day you’ve had.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 lbs boneless, skinless chicken breasts
  • 1 lb baby carrots
  • 1 lb Yukon Gold potatoes, cut into wedges
  • ½ cup salted butter, melted
  • 3 tbsp minced garlic
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp salt
  • ¼ tsp black pepper
  • ½ cup chicken broth (optional, for extra flavor)

Equipment

  • slow cooker

Method
 

Instructions
  1. In a bowl, combine the melted butter, minced garlic, thyme, parsley, salt, and black pepper. Stir until well blended.
  2. Place the chicken breasts in an even layer at the bottom of a 6-quart or larger slow cooker.
  3. Drizzle about one-quarter of the garlic herb butter sauce over the chicken.
  4. Add the baby carrots and potato wedges on top of the chicken.
  5. Pour the remaining butter sauce over the vegetables and gently toss to coat.
  6. If using, pour the chicken broth around the sides of the slow cooker for added moisture.
  7. Cover and cook on HIGH for 3–4 hours or LOW for 6 hours, until the chicken is fully cooked and the vegetables are fork-tender.
  8. Let rest for 5 minutes before serving to allow the flavors to settle.

Notes

Your slow cooker does all the work, so you’re left with cozy flavors and barely any cleanup.