I absolutely cherish the moment I lift the lid on my slow cooker and inhale that warm, buttery aroma.
This Slow Cooker Chicken with Carrots and Potatoes recipe is my go-to for cozy weeknight dinners.
Tender chicken, sweet baby carrots, and perfectly roasted Yukon Gold wedges mingle in a garlicky herb-butter sauce that feels like a hug in every bite.
Why You’ll Love This Recipe
Hands-off cooking – Set it in the morning, come home to a fully cooked dinner.
One-pot simplicity – Chicken, carrots, and potatoes all cook together for easy prep and cleanup.
Rich, buttery flavour – Melted butter, garlic, thyme, and parsley infuse every ingredient.
Family-friendly – Mild, comforting flavours that everyone will enjoy.
Versatile timing – Ready in 4 hours on High or 6–8 hours on Low.
What You’ll Need (Ingredient Highlights)
Boneless skinless chicken tenders (or breasts)
Baby carrots
Yukon Gold potatoes cut into wedges
Salted butter melted to coat and flavour
Fresh or powdered garlic for savoury depth
Salt and pepper for basic seasoning
Dried thyme leaves for earthy aroma
Dried parsley for bright herbal notes
Pro Tips Before You Start
Pat chicken dry so the butter-herb mix clings better.
Cut potatoes evenly to ensure uniform cooking.
Layer vegetables around chicken to allow even heat circulation.
Use high-quality butter and olive oil if thinning the sauce.
Resist peeking—lifting the lid can add 15–20 minutes to cooking time.
How to Make Your Slow Cooker Meal
Step 1: Arrange the Ingredients
Place the chicken tenders in the centre of the slow cooker.
Nestle potato wedges on one side and baby carrots on the other, creating a snug, even layer.
Step 2: Prepare the Herb-Butter Sauce
In a small bowl, whisk melted butter with minced garlic (or garlic powder), salt, pepper, thyme, and parsley until fully combined.
Step 3: Drizzle and Cover
Pour the butter-garlic-herb mixture evenly over the chicken and vegetables.
Gently press down with a spatula so everything is lightly coated.
Step 4: Set and Forget
Cover the slow cooker.
Cook on HIGH for 4 hours for a quicker meal, or LOW for 6–8 hours if you prefer to start early and return later.
Step 5: Finish and Fluff
Once the timer ends, carefully remove the lid.
Use tongs to transfer chicken to a serving platter, then stir the carrots and potatoes to coat in any remaining sauce.
What to Serve It With
Steamed green beans or broccoli for an extra veggie boost.
Warm dinner rolls to mop up the buttery sauce.
A simple garden salad with vinaigrette for fresh contrast.
Cranberry chutney or apple compote for a sweet-tart side.
Variations / Substitutions
Spicy twist – Add a pinch of red pepper flakes to the butter.
Herb swap – Use rosemary or sage in place of thyme.
Healthier option – Swap butter for olive oil to reduce saturated fat.
Add onions – Toss in sliced red or yellow onions for caramelized sweetness.
Extra veggies – Include parsnips or sweet potatoes for variety.
Storage & Leftovers
Refrigerator: Store cooled leftovers in an airtight container for up to 3 days.
Reheat: Warm individual portions in the microwave for 2–3 minutes or in a 350°F (175°C) oven for 10 minutes.
Freeze: Portion the chicken and vegetables into freezer-safe bags and freeze for up to 2 months.
Thaw overnight in the fridge before reheating.
FAQs
Can I use chicken breasts instead of tenders?
Yes, boneless skinless breasts work perfectly.
Adjust cooking time by 30–60 minutes if they are very thick.
Do I need to thaw frozen chicken?
It’s best to use thawed chicken for even cooking.
Frozen chicken may remain undercooked in the centre.
Can I add other vegetables?
Absolutely. Feel free to add parsnips, sweet potatoes, or even Brussels sprouts in the final hour of cooking.
Is garlic powder a good substitute?
Yes—use 1 teaspoon garlic powder in place of minced garlic for equal flavour.
My sauce is too thin—what can I do?
Remove the lid and cook on HIGH for an additional 30 minutes to thicken, or stir in a slurry of cornstarch and water.
Can I cook this on LOW all day?
Yes, cooking on LOW for 6–8 hours yields tender, juicy results perfect for a slow-roast texture.
Final Thoughts
This Slow Cooker Chicken with Carrots and Potatoes is the ultimate comfort dish when you crave minimal effort but maximum flavour.
The gentle slow-cooker heat transforms simple ingredients into a luscious, family-friendly feast.
I love serving this on busy nights or casual gatherings—everyone always asks for seconds!
Slow Cooker Chicken with Carrots and Potatoes
Ingredients
- 1 1/2 lbs. boneless skinless chicken tenders or breasts
- 1 lb. bag baby carrots
- 1 1/2 lbs. Yukon Gold potatoes cut into wedges
- 1/2 cup salted butter melted
- 1 Tbsp. minced garlic or 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. dried thyme leaves
- 1 tsp. dried parsley
Instructions
- Add chicken to the centre of the slow cooker.
- Arrange potatoes on one side and carrots on the other.
- In a small bowl, whisk melted butter, garlic, salt, pepper, thyme, and parsley.
- Pour butter mixture evenly over chicken and vegetables.
- Cover and cook on HIGH for 4 hours or LOW for 6–8 hours.
- Serve warm, spooning any extra sauce over the top.
- See full steps with tips & photos → https://mischacrossing.com/slow-cooker-chicken-with-carrots-and-potatoes
Notes
- Chicken breasts can be used in place of tenders—just cut into smaller pieces.
- Yukon Gold potatoes hold their shape well, but red potatoes or even sweet potatoes can also be used.
- If you prefer extra-crispy edges, broil the chicken and potatoes for 5 minutes after cooking.
