Description

Treat yourself to Slow Cooker Garlic Butter Chicken and Vegetables, featuring tender chicken thighs, vibrant vegetables, and a buttery, savory sauce. This easy-to-make dish is perfect for a comforting dinner or healthy meal, bringing amazing flavor with minimal prep.

Ingredients

Scale

1.5 – 2 pounds chicken thighs (boneless or bone-in)
2–3 teaspoons seasoning of choice
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)
1 teaspoon chicken bouillon
2 cloves garlic (crushed)
2–3 tablespoons butter
½ – 1 pound green beans (trimmed and cut into 1 to 2-inch pieces)
1 tablespoon cornstarch (optional)

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Instructions

Season the chicken thighs, potatoes, and carrots with your chosen seasoning, salt, and pepper.
In a 6-quart slow cooker, place the halved potatoes and carrots, and then arrange the seasoned chicken on top.
In a bowl, combine water and chicken bouillon, then pour into the slow cooker. Add crushed garlic and top the chicken with butter.
Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 4 hours. At the halfway point, add green beans to the liquid in the cooker, or place them on top of the chicken for steaming.
For crispy chicken thighs, broil them in a cast-iron skillet until browned. For a thicker gravy, mix cornstarch with water and stir it into the juices to thicken during the last few minutes of cooking. Serve with the chicken and vegetables.

Notes

You can use chicken broth instead of water for more flavor.
Adjust the seasoning based on your taste preference.
For a juicier dish, consider skipping the cornstarch thickening step.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 7g
Protein: 40g
Cholesterol: 120mg