Garlic Butter Chicken
A delightful harmony of juicy chicken, creamy butter, and aromatic spices cooked in a crockpot, perfect for family gatherings or a cozy night in.
Ingredients
Main Protein
- 2 lbs boneless, skinless chicken breasts or thighs Use evenly sized pieces for even cooking.
Starch/Pasta
- 1.5 lbs baby red potatoes, quartered Ensure pieces are uniform to avoid overcooking.
Aromatics & Vegetables
- 1 lb whole carrots, peeled and cut into chunks Cut into uniform pieces for even cooking.
- 6 cloves garlic, minced Sauté briefly for enhanced flavor.
Liquids/Dairy
- 1/2 cup unsalted butter, melted Olive oil can be used as an alternative.
- 1/2 cup chicken broth Helps with cooking and adds flavor.
Seasoning/Spice Blend
- 1 tbsp Italian seasoning Substitutions: oregano and basil mix.
- 1 tsp salt Control sodium by using unsalted butter.
- 1/2 tsp black pepper
Optional Finishing Ingredients
- 1 tbsp chopped parsley Add for garnish and freshness.
Instructions
Preparation
- Begin by placing the quartered potatoes and carrot pieces evenly on the bottom of your crockpot.
- Rub the chicken pieces with the Italian seasoning, salt, and black pepper.
- Place the seasoned chicken on top of the vegetables in the crockpot.
- In a bowl, whisk together melted butter, minced garlic, and chicken broth. Pour this mixture evenly over the chicken and veggies.
Cooking
- Cover the crockpot and set it to cook on low for about 6 hours.
- Once cooked, sprinkle chopped parsley over the dish for presentation.
Serving
- Ladle the chicken and vegetables onto plates and serve.
Notes
You can prep everything the night before and refrigerate it, then set it in the crockpot in the morning. For best results, freeze in portions for up to 3 months.