Garlic Butter Chicken Crockpot (Printable view)
Tender chicken slow-cooked in rich garlic butter sauce for an easy weeknight meal.
# What You'll Need:
→ Poultry
01 - 4 boneless skinless chicken breasts (about 1.5–2 lbs)
→ Garlic Butter Sauce
02 - 6 tablespoons unsalted butter, melted
03 - 6 cloves garlic, minced
04 - 1 teaspoon salt
05 - ½ teaspoon black pepper
06 - 1 teaspoon dried Italian herbs (or oregano, basil, thyme mix)
07 - ½ teaspoon paprika
08 - ½ teaspoon onion powder
→ Optional Finishing
09 - 2 tablespoons chopped fresh parsley
10 - Lemon wedges for serving
# Steps:
01 - Pat chicken breasts dry with paper towels and arrange in a single layer at the bottom of the slow cooker.
02 - Whisk together melted butter, minced garlic, salt, black pepper, Italian herbs, paprika, and onion powder until thoroughly combined.
03 - Pour garlic butter mixture evenly over the chicken breasts, ensuring each piece is well coated.
04 - Cover and cook on High setting for 4 hours or Low setting for 6–7 hours, until chicken reaches internal temperature of 165°F and is tender throughout.
05 - For golden coloration, transfer cooked chicken to a baking sheet and broil for 2–3 minutes.
06 - Sprinkle with fresh parsley and serve with lemon wedges on the side.
# Expert Advice:
01 -
- The garlic butter sauce creates its own richness as it slow cooks, so you're basically getting a two-for-one deal of protein and incredible flavor
- It's the ultimate set-it-and-forget-it dinner that still feels special enough for Sunday supper with your favorite people
02 -
- I once forgot to adjust the salt when using salted butter, and while still edible, it was definitely overseasoned—taste your sauce before serving if you go that route
- Adding a splash of chicken broth halfway through cooking creates more sauce for serving, which I discovered after my family fought over the remaining liquid
03 -
- For a spicy version, add a pinch of red pepper flakes to the butter mixture—it transforms the dish completely
- If your chicken releases a lot of liquid during cooking, remove the lid for the last 30 minutes to let the sauce reduce slightly