Slow Cooker Garlic Butter Chicken and Baby Potatoes
Chicken breasts slow-cooked over baby potatoes with garlic-herb butter, then shredded into the buttery juices.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes
- 1/2 cup unsalted butter
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- chopped parsley for garnish
Instructions
Instructions
- Scrub baby potatoes and halve larger ones. Put potatoes in the slow cooker first, arrange fully thawed breasts on top, and season with salt and pepper.
- Melt butter in a saucepan over low heat. Stir in garlic, thyme, and rosemary until fragrant, then pour over the chicken and potatoes.
- Cover and cook on low for about 6–8 hours or high for 3–4 hours. Begin checking toward the earlier end; remove each breast when its thickest part reaches 165°F and continue cooking the potatoes if needed until fork-tender.
- Shred the cooked chicken and fold it into the tender potatoes and juices with the cooker switched off. Garnish with parsley and divide into four portions.
Notes
- The 8-hour 15-minute total uses the upper low-setting estimate; start with fully thawed chicken.
- Refrigerate in shallow containers within 2 hours; use within 3–4 days.
- Reheat to 165°F on the stove or in the microwave.