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Crockpot Garlic Butter Chicken: Easy Slow Cooker Stew

Slow Cooker Garlic Butter Chicken & Potatoes

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6

Ingredients
  

  • 2 lbs Chicken thighs (boneless, skinless) Trimmed of excess fat
  • 1.5 lbs Baby potatoes Halved if large
  • 1 cup Carrots Chopped into 1-inch pieces
  • 2 tbsp Garlic Minced
  • 4 tbsp Butter Unsalted, melted
  • 1/2 cup Chicken broth Low-sodium preferred
  • 1/2 cup Heavy cream Added at the end
  • 1 tbsp Fresh thyme Finely chopped
  • 2 tbsp Fresh parsley Chopped, for garnish
  • 1 tsp Salt Adjust to taste
  • 1/2 tsp Black pepper Freshly ground

Instructions
 

  • Place the baby potatoes and chopped carrots at the bottom of the slow cooker.
  • Season the chicken thighs with salt and black pepper, then place them on top of the vegetables.
  • In a small bowl, whisk together the melted butter, minced garlic, chicken broth, and fresh thyme. Pour this mixture over the chicken and vegetables.
  • Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
  • Stir in the heavy cream during the last 30 minutes of cooking to create a rich stewed texture.
  • Garnish with fresh chopped parsley before serving.