Crockpot Garlic Butter Chicken and Potatoes

A set-and-forget meal that delivers juicy garlic-butter chicken and perfectly tender potatoes, all in one pot. The slow cooker infuses every bite with buttery flavor while keeping cleanup to a minimum, making weeknight dinner effortless and delicious.

Servings: 4 servings

One-Pot Wonder

This garlic butter chicken and potatoes comes together in a single crockpot, so you can toss everything in, let it simmer, and walk away to a fragrant, melt-in-your-mouth dinner. The butter-garlic sauce coats each piece, while the potatoes absorb the savory broth for a comforting, complete meal.

The Secret to Ultra-Tender Chicken

Cooking on low heat for six hours lets the chicken stay moist and break down gently, while the butter and garlic create a glossy, flavor-rich sauce that never dries out. Adding a splash of chicken broth ensures there’s enough liquid for steam, preventing the meat from becoming dry and giving the potatoes a buttery finish.

Ingredients for Crockpot Garlic Butter Chicken and Potatoes

• 1½ lb bone-in chicken thighs (about 4-5 pieces)
• 1 lb baby potatoes, halved
• 1 medium onion, sliced (about 1 cup)
• 4 cloves garlic, minced
• 4 Tbsp unsalted butter, cut into pieces
• ½ cup low-sodium chicken broth
• 1 tsp dried thyme
• ½ tsp kosher salt
• ¼ tsp black pepper
• Optional: 1 Tbsp fresh parsley, chopped for garnish

How to Make It: Crockpot Garlic Butter Chicken and Potatoes

1. Place the halved potatoes in the bottom of the crockpot, then layer the sliced onion and chicken thighs on top.
2. Sprinkle the minced garlic, thyme, salt, and pepper evenly over the chicken and vegetables.
3. Dot the butter pieces over the top, then pour the chicken broth around the sides of the pot.
4. Cover the crockpot and set it to low for 6 hours (or high for 3 hours) until the chicken is tender and easily pulls apart.
5. When done, remove the lid, stir gently to coat the potatoes in the buttery sauce, and garnish with chopped parsley if desired.
6. Serve hot directly from the crockpot or transfer to a serving platter.

Quick Tips for Success

For extra flavor, brown the chicken thighs briefly in a skillet before adding them to the crockpot, though it’s not required. Use uniformly sized baby potatoes so they cook evenly. If you prefer a thicker sauce, remove the lid for the last 30 minutes to let excess liquid reduce.

Serving Ideas

This dish pairs beautifully with a simple green salad dressed with lemon vinaigrette or steamed green beans. A crusty baguette is perfect for sopping up the buttery sauce, making the meal feel complete without extra sides.

Common Questions

Can I use boneless, skinless chicken breasts instead of thighs?

Yes, but breasts can dry out faster; reduce the cooking time to 4-5 hours on low or 2-3 hours on high.

What if I don’t have baby potatoes?

Regular potatoes work fine; cut them into 1-inch cubes so they cook at the same rate.

Can I add other vegetables?

Feel free to add carrots, celery, or bell peppers; just keep the total volume similar to avoid overflow.