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High Protein Garlic Butter Chicken Crockpot

Tender chicken breasts with potatoes and carrots slow-cooked in rich garlic butter for a complete one-pot meal.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 lb baby carrots
  • 1 lb Yukon Gold potatoes cut into wedges
  • 1/2 cup salted butter melted
  • 3 tablespoons minced garlic
  • 1/2 cup chicken broth optional, for extra juice
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Slow cooker (4-6 quart)
  • Microwave-safe bowl
  • Instant read thermometer

Method
 

  1. Melt butter in a microwave-safe bowl for 45-60 seconds. Stir in minced garlic, salt, black pepper, dried thyme, and dried parsley until evenly distributed and fragrant.
  2. Place chicken breasts in the bottom of the crockpot in a single layer if possible. Pour about one-third of the garlic butter mixture over the chicken, distributing evenly.
  3. Scatter baby carrots over and around the chicken, followed by potato wedges. Spread vegetables out evenly rather than piling in one spot.
  4. Pour remaining garlic butter mixture over the vegetables, making sure to hit as many pieces as possible. If using chicken broth for a saucier result, pour it in around the edges now.
  5. Cover and cook on High for 3-4 hours or Low for 6 hours. Avoid lifting the lid during cooking.
  6. Check that chicken has reached 165°F using an instant-read thermometer and that potatoes are fork-tender. If potatoes need more time but chicken is done, remove chicken and keep warm while vegetables finish cooking.
  7. Plate chicken alongside buttery vegetables. Spoon any remaining garlic butter and juices from the crockpot over everything.

Notes

Storage: Store in airtight container for up to 4 days. Garlic butter solidifies in refrigerator but melts when reheated. Potato tip: Cut wedges uniformly to ensure even cooking. Pieces about 1.5 inches at thickest point work best. Frozen chicken: Not recommended as it releases excess liquid. If using frozen, skip chicken broth and add 1-2 hours to cooking time. Chicken thighs: Cook 30-60 minutes less than breasts—check at 5 hours on Low or 2.5 hours on High. Low-carb: Replace potatoes with cauliflower florets added during last 2 hours. Fresh herbs: Use 2-3 tsp each fresh thyme and parsley during last 30 minutes for brighter flavor.