Slow Cooker Garlic Butter Chicken and Vegetables

Slow cooker with chicken and vegetables in garlic butter sauce.

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Slow Cooker Garlic Butter Chicken and Vegetables

A complete chicken and vegetable dinner made entirely in the slow cooker. Tender thighs and root vegetables are simmered in a simple garlic butter broth for a hearty, family-favorite meal.

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 414kcal

Author: Nora from Savory Nothings

Ingredients

1.5 - 2 pounds chicken thighs boneless or bone-in, either works
2-3 teaspoons seasoning of choice Note 1
salt & pepper to taste
1 pound baby red potatoes halved unless they are tiny
1 pound baby carrots
1 cup water OR 1 cup chicken broth (skip bouillon if using broth)
1 teaspoon chicken bouillon OR better than bouillon
2 cloves garlic crushed (optional)
2-3 tablespoons butter
½ - 1 pound green beans trimmed and cut into 1 to 2-inch pieces (Note 2)
1 tablespoon cornstarch optional

Instructions

Season: 
Season the chicken, potatoes and carrots with your seasoning, salt and pepper.
1.5 - 2 pounds chicken thighs, 2-3 teaspoons seasoning of choice, salt & pepper
Arrange in crock:
 Place the potatoes and carrots in a 6 quart slow cooker and arrange the chicken on top.
1 pound baby red potatoes, 1 pound baby carrots
Add liquid and butter: 
Combine the water and bouillon, pour into the slow cooker. Add the crushed garlic and top the chicken pieces with pats of butter.
1 cup water, 1 teaspoon chicken bouillon, 2 cloves garlic, 2-3 tablespoons butter
Slow cook: 
Cover and cook on LOW for 6-8 hours, or on HIGH for 4 hours.  
Once half of the cooking time is up, open the slow cooker. Make room between the vegetables for the green beans and add them to the liquid on the bottom (if you prefer steamed green beans, just place them on top of the chicken.) Close the lid and finish the cooking time until everything is done.
½ - 1 pound green beans
Finish and serve: 
For browned chicken thighs, place them in a cast-iron skillet and broil until browned (skin-on chicken will brown and crisp more.)
If you like a thicker gravy, stir a slurry of 1 tablespoon water and 1 tablespoon cornstarch into the juices and cook on HIGH for a few minutes without the lid, until thickened. Serve the chicken and vegetables with the juices/gravy.
1 tablespoon cornstarch

Notes

Note 1: You can use just garlic powder/onion powder and dried parsley; or use a garlic herb seasoning blend; adjust salt according to what you use here.
Note 2: You can also use defrosted frozen green beans, or canned - add canned only for the final 15-20 minutes to heat up.

Nutrition