Slow Cooker Butter Chicken

A comforting blend of tender chicken and fresh veggies immersed in a rich, savory butter sauce, perfect for family dinners.

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Prep Time 15

Cook Time 5

Total Time 5 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Indian

Calories: 490

Main ingredients

1.5 lbs boneless skinless chicken tenders Opt for organic chicken for free-range flavor and quality.
1 lbs baby carrots Fresh veggies pack the most nutrients and flavor.
1.5 lbs Yukon gold potatoes Cut into wedges.
0.5 cup salted butter Use high-quality butter for a richer taste.
1 Tbsp minced garlic
Salt and pepper to taste
1 tsp dried thyme leaves Fresh herbs can be substituted if you have them on hand.
1 tsp dried parsley Use about three times the amount of fresh herbs if substituting.

Preparation

Begin by placing the chicken tenders in the center of your slow cooker to form the base of your meal.
Next, section the veggies: arrange the potato wedges on one half and distribute the baby carrots on the other side.

Sauce Preparation

In a separate bowl, whisk together the melted butter, minced garlic, salt, pepper, thyme, and parsley until everything is well combined.
Drizzle the seasoned garlic butter sauce over the chicken and vegetables.

Cooking

Cover the slow cooker and set on high for 4 hours or low for 6 to 8 hours. The dish is ready when the chicken is juicy and cooked thoroughly, and the veggies are tender.

Serving

Serve the dish warm, alongside your favorite sides for a comforting meal experience.

You can prep the veggies the night before and store them in the refrigerator. This dish can be frozen for up to three months.