Crockpot Garlic Herb Butter Chicken with Veggies: A Hearty, Flavorful One-Pot Meal
Tender chicken, vibrant vegetables, and a rich garlic herb butter sauce come together in a dish that delivers comfort, flavor, and ease in one simple crockpot recipe. Crockpot Garlic Herb Butter Chicken with Veggies is perfect for busy weeknights, family dinners, or any time you want a wholesome meal with minimal hands-on effort.
The garlic and fresh herbs infuse the chicken and vegetables with savory, aromatic flavors, while the butter creates a luscious sauce that keeps the chicken juicy and tender. Cooking everything together in the crockpot allows the flavors to meld naturally, resulting in a hearty, satisfying meal that tastes like it took hours to prepare. With colorful vegetables and a golden-buttery finish, this dish is not only delicious but visually appealing, making it perfect for family dinners or casual entertaining.
Ingredients Needed
| Ingredient | Quantity | Approximate Calories |
|---|---|---|
| Boneless, skinless chicken breasts | 4 pieces | 680 kcal |
| Baby carrots | 2 cups | 100 kcal |
| Baby potatoes, halved | 1.5 lbs | 580 kcal |
| Broccoli florets | 2 cups | 55 kcal |
| Garlic cloves, minced | 5 cloves | 25 kcal |
| Unsalted butter | 4 tablespoons | 400 kcal |
| Olive oil | 1 tablespoon | 120 kcal |
| Fresh thyme | 1 teaspoon | 5 kcal |
| Fresh rosemary | 1 teaspoon | 5 kcal |
| Salt | To taste | 0 kcal |
| Black pepper | To taste | 0 kcal |
| Lemon juice | 1 tablespoon (optional) | 4 kcal |
Step-by-Step Cooking Instructions
- Prepare the ingredients
Halve the baby potatoes and cut any large vegetables to bite-sized pieces. Mince the garlic. Pat chicken breasts dry. - Sear the chicken (optional)
In a skillet over medium heat, sear chicken breasts in olive oil for 2–3 minutes per side to lock in flavor. This step is optional but adds extra depth. - Combine in the crockpot
Place chicken, baby potatoes, carrots, and garlic in the crockpot. Add butter, fresh thyme, rosemary, salt, and pepper. - Cook
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is cooked through and vegetables are tender. - Add quick-cooking vegetables
About 30 minutes before serving, add broccoli florets and optional lemon juice to keep them bright and slightly crisp. - Serve
Remove from crockpot, sprinkle with additional fresh herbs if desired, and serve warm.
Tips for Customizing the Recipe
- Butter alternatives: Use ghee or a dairy-free butter substitute for a lighter or dairy-free option.
- Vegetable variations: Add green beans, zucchini, bell peppers, or cauliflower for variety.
- Spice it up: Add a pinch of crushed red pepper or smoked paprika for subtle heat.
- Herb substitutions: Swap thyme or rosemary for oregano, parsley, or sage to change the flavor profile.
- Crispier finish: Broil the chicken and potatoes in the oven for 3–5 minutes after slow cooking for a golden top.
Nutritional Information (Per Serving – Approximate, 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | 495 kcal |
| Protein | 38 g |
| Fat | 28 g |
| Carbohydrates | 28 g |
| Fiber | 4 g |
| Sugar | 3 g |
Serving Suggestions
Crockpot Garlic Herb Butter Chicken with Veggies is delicious served on its own or paired with a side of rice, quinoa, or crusty bread to soak up the buttery sauce. A fresh green salad adds brightness, and a glass of white wine like Sauvignon Blanc complements the garlic and herb flavors beautifully.
Crockpot Garlic Herb Butter Chicken with Veggies: A Hearty, Flavorful One-Pot Meal
4
servings15
minutes6
hours300
kcalIngredients
4 boneless, skinless chicken breasts
2 cups baby carrots
1.5 lbs baby potatoes, halved
2 cups broccoli florets
5 garlic cloves, minced
4 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
Salt, to taste
Black pepper, to taste
1 tablespoon lemon juice (optional)
Directions
- Halve potatoes and cut any large vegetables to bite-sized pieces. Mince garlic. Pat chicken dry.
- (Optional) Sear chicken breasts in olive oil for 2–3 minutes per side for extra flavor.
- Place chicken, potatoes, carrots, and garlic in the crockpot. Add butter, thyme, rosemary, salt, and pepper.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is cooked and vegetables are tender.
- Add broccoli and optional lemon juice during the last 30 minutes of cooking.
- Garnish with fresh herbs if desired and serve warm.
Recipe Video
Notes
- Use firm chicken breasts to keep the meat tender and prevent tearing during slow cooking. Rinse baby potatoes for even cooking and add quick-cooking vegetables, like broccoli, in the last 30 minutes to retain their color and texture.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs can be used for extra tenderness. Adjust the cooking time slightly if using larger or bone-in pieces.
2. Can I prepare this recipe ahead of time?
Absolutely. Assemble all ingredients in the crockpot insert the night before and refrigerate. Cook the next day for a quick, easy dinner.
3. Can I use frozen chicken?
Yes, frozen chicken breasts can be used, but increase the cooking time by 30–60 minutes on low to ensure the chicken is fully cooked.
4. Can I make this recipe dairy-free?
Yes, substitute butter with ghee or a plant-based butter alternative. The dish will still be flavorful and rich.
5. How do I prevent vegetables from overcooking?
Add quick-cooking vegetables like broccoli or zucchini in the last 30 minutes of cooking to keep them vibrant and slightly crisp.
Conclusion
Crockpot Garlic Herb Butter Chicken with Veggies is a simple, flavorful, and satisfying meal that delivers comfort and ease in every bite. The tender chicken, buttery herb sauce, and perfectly cooked vegetables make it a standout dish that’s perfect for busy weeknights or family gatherings. With minimal effort and maximum flavor, this one-pot crockpot recipe is sure to become a favorite in your meal rotation.
