Print

Easy Slow Cooker Butter Garlic Chicken & Potatoes

Print Recipe

This Slow Cooker Butter Garlic Chicken & Potatoes is a game-changer for busy weeknights, delivering incredible flavor with minimal fuss. Enjoy succulent chicken and melt-in-your-mouth potatoes in a rich, buttery garlic sauce that will impress everyone at the table.

Ingredients

  • Boneless, Skinless Chicken Thighs
  • Small, Waxy Potatoes (baby red potatoes, Yukon golds, or small new potatoes)
  • Unsalted Butter
  • Fresh Garlic (6-8 cloves, minced)
  • Chicken Broth (low sodium)
  • Fresh sprigs of rosemary or thyme (optional)
  • Dried Italian seasoning
  • Dried parsley
  • Salt
  • Freshly ground black pepper
  • Onion powder
  • Paprika
  • Cornstarch (for thickening)
  • Cold water (for cornstarch slurry)

Instructions

  1. Pat your chicken thighs dry with paper towels and season them generously with salt, black pepper, and onion powder.
  2. Wash your potatoes thoroughly. If they're small, leave them whole; otherwise, cut them into uniform 1 to 1.5-inch pieces and season lightly with salt and pepper.
  3. Mince all your fresh garlic.
  4. Place the prepared potatoes evenly at the bottom of your slow cooker.
  5. Arrange the seasoned chicken thighs over the potatoes.
  6. If using fresh herb sprigs, tuck them in among the chicken and potatoes.
  7. In a small microwave-safe bowl or saucepan, melt the butter.
  8. Stir in the minced garlic, chicken broth, and any additional dried seasonings. Whisk to combine.
  9. Pour the butter garlic sauce evenly over the chicken and potatoes in the slow cooker.
  10. Cover your slow cooker with the lid.
  11. Cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours.
  12. Once cooked, carefully remove the chicken and potatoes from the slow cooker and set aside.
  13. In a small bowl, whisk together 1-2 tablespoons of cornstarch with 2-3 tablespoons of cold water until smooth to create a slurry.
  14. Pour the cornstarch slurry into the liquid remaining in the slow cooker and stir well.
  15. Cover and cook on the HIGH setting for another 15-30 minutes, or until the sauce has thickened to your desired consistency.
  16. Return the chicken and potatoes to the slow cooker or transfer them to a serving dish.
  17. Shred the chicken and mix it back in with the potatoes and the thickened sauce.
  18. Garnish with fresh chopped parsley if desired, and serve warm.

Nutrition

Keywords: Don't overcrowd your slow cooker for even cooking. Cut potatoes uniformly for consistent cooking. Fresh garlic is essential for flavor. Taste and adjust seasoning as needed.

Find it online: https://crumella.com/easy-slow-cooker-butter-garlic-chicken-potatoes/