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Crock Pot Garlic Butter Chicken with Potatoes and Carrots

This crock pot garlic butter chicken is the ultimate comfort food dinner that practically cooks itself! Tender chicken thighs swim in a rich garlic butter sauce with perfectly cooked potatoes and sweet carrots, creating a complete hearty meal with just 10 minutes of prep time.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Calories: 550
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 bone-in, skin-on chicken thighs
  • 1.5 lbs baby potatoes, halved
  • 4 large carrots, peeled and cut into 1-inch pieces
  • 1/2 cup unsalted butter, melted
  • 6 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 cup chicken broth
  • 2 tablespoons fresh parsley, chopped (for garnish)

Method
 

Instructions
  1. Prepare the garlic butter sauce by combining melted butter, minced garlic, thyme, rosemary, paprika, salt, and pepper in a small bowl. Mix well until all ingredients are fully incorporated.
  2. Arrange the halved baby potatoes and carrot pieces in the bottom of your crock pot, creating an even layer that will serve as a bed for the chicken.
  3. Pat the chicken thighs dry with paper towels and place them skin-side up on top of the vegetables. This positioning allows the chicken skin to stay crispy while the meat becomes incredibly tender.
  4. Pour the garlic butter mixture evenly over the chicken and vegetables, making sure every piece gets coated. Add the chicken broth to the bottom of the pot to create steam and prevent sticking.
  5. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The chicken should be fall-off-the-bone tender and the vegetables cooked through.
  6. Carefully remove the chicken and vegetables to a serving platter. If you'd like a thicker sauce, you can transfer the cooking liquid to a saucepan and simmer for 5-10 minutes to reduce. Garnish with fresh parsley before serving.

Notes

For extra flavor, consider browning the chicken thighs in a skillet for 2-3 minutes per side before adding to crock pot. Feel free to swap carrots with other root vegetables like parsnips or sweet potatoes. This dish reheats beautifully and stores well for up to 3 days.