This Slow Cooker Garlic Butter Chicken and Potatoes is an easy hands-off meal with just 5 minutes prep time! Juicy chicken breasts and tender potatoes in a garlic butter sauce. With step by step recipe video down below!
If there’s any dinner that garlic butter doesn’t make utterly amazing, I’m not sure what it is.
This Slow Cooker Garlic Butter Chicken and Potatoes is such an easy dinner recipe — all you need is 5 minutes to stir together some melted butter and seasonings, throw some chicken breasts, potatoes and green beans in a crockpot, and drizzle the butter over the top.
Then you let it simmer away for a couple of hours until the potatoes are tender, and serve with a drizzle off that buttery goodness from down in the slow cooker.
Sure, you can add a side salad or some extra steamed veggies if you want (I’ve even included ways to add them right to this slow cooker meal down below), but the basics are all here: a good source of protein and some vegetables (yes, potatoes are vegetables, too and pack in a pile of vitamins and nutrients!).
And if you’re looking for something a little more extravagant, check out my Creamy Italian Crockpot Chicken and Potatoes!
This Crockpot Chicken and Potatoes recipe is another instalment in my Six Ingredient Suppers series — find out everything you need to know about getting in on the fun (including advance ingredient lists, giveaways, and fresh weekly videos) over in my Six Ingredient Suppers introduction over here.
Find all of my Six Ingredient Supper recipes here — I’ll be adding a new one every week!
Tips for making Crockpot Chicken and Potatoes:
- Getting your chicken and potatoes to cook in the same amount of time: this is the key to making this recipe successful! Try placing your chicken and your potatoes in an even layer and now crowding your potatoes. If your crockpot is going to be very full, it can take longer to cook so try quartering or chopping your potatoes into smaller pieces.
- Don’t overcook: neither overcooked chicken breasts or overcooked potatoes are particularly appetizing, and this can happen quicker than you might think when you’re using the slow cooker! Some people incorrectly assume that you can cook anything all day in the slow cooker and it will be perfect and juicy — this isn’t the case! You need to find the sweet spot where it is just perfectly cooked, and knowing that means knowing how your crockpot functions.
- Know your crockpot: Every slow cooker cooks a little differently — some hotter and some cooler. If you generally find your meals are overcooked, then your slow cooker is likely on the hot side and you may want to check it earlier. My crockpot cooks a little hot, so if your slow cooker is cooler, you may find you have to add an hour or two to the times here.
- Spread out your potatoes: try to spread your potatoes into an even layer as best you can so that they will cook quickly. If necessary, push them down in between the chicken breasts or quarter them so they cook more evenly.
Variations on this Garlic Butter Chicken and Potatoes:
- Add in extra veggies or swap the green beans: broccoli, mushrooms, peppers, roasted peppers, carrots — all of these would be great additions, but you need to be careful about when you add them in. When you will add them really depends on how tender you like them. Carrots can be adding at the beginning of the cook time. Broccoli, beans, peppers, etc., may be added half way through or ad the very end, depending how tender you want them to be.
- Add in a sprinkling of Parmesan cheese before serving (or another shredded cheese!)
- Swap the chicken breasts for boneless thighs — you don’t need to change the recipe at all.
- Swap the butter for margarine for a lower in fat meal.
- Add a pinch of cayenne for some kick!
More chicken and potatoes recipes:
- Caprese Chicken and Potatoes
- Honey Garlic Chicken Foil Packets
- Honey Garlic Chicken Thighs: Sheet Pan Dinner
- Pesto Parmesan Instant Pot Chicken Breast and Potatoes
Crockpot Garlic Butter Chicken and Potatoes
written by Ashley Fehr
Ingredients
- 4 boneless, skinless chicken breasts
- 1 lb little potatoes halved or quartered (See notes above)
- 1/2 cup unsalted butter
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup green beans
Instructions
- Place chicken breasts in an even layer in the bottom of a 4-6 quart crockpot.
- Add potatoes and spread into an even layer as much as possible.
- Combine butter, garlic, Italian seasoning, salt and pepper and pour over chicken and potatoes.
- Cook on low for 2-4 hours, depending on your slow cooker (how hot it is and how wide it is — the deeper the food, the longer the cook time).
- Add green beans for the last 30-60 minutes of cook time, depending on the texture you prefer.
- Serve with remaining garlic butter in slow cooker.
Nutrition Information
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Catherine says
So do you keep some of the garlic butter to pour over at the end,have I got that right?
Ashley Fehr says
I don’t set any aside, but I serve with the garlic butter that is still in the bottom of the slow cooker
Theresa says
Can you use small red potatoes and not cut them or what is the best potato to use?
Ashley Fehr says
I use small Creamer potatoes (they are naturally about 1″ in size). If you use any other potatoes, you should cut them into 1-1.5″ cubes
Amanda says
Question- 2 hours on LOW? I’ve never cooked even on high only
2 hours. It’s usually 4. Did you mean high?
Ashley Fehr says
Nope. I meant 2-4 hours on low, which is what the recipe says. I usually do 3 hours, but it will depend on the temperature of your slow cooker.
Sheryl says
I’d like to try this recipe tonight. I have Yukon gold potatoes, will they be ok to use? Also, I’ve never cooked on low for only 3 hours. Just worried about the chicken being cooked through. Thank you in advance.
Ashley Fehr says
The chicken will easily be cooked through, though checking the temperature with a meat thermometer is always a good idea. The potatoes will take longer to cook than the chicken 🙂
Rhonda says
Can you use frozen green beans? Thanks!
Ashley Fehr says
Yes, I would just add them right at the end
Myrna says
This chicken dish had no flavor. Please tell people not to use russet potatoes because they become oxidized and turn black, under cooked and inedible.
Ashley Fehr says
The recipe does not call for russet potatoes. I’m sorry I can’t help problem solve if the recipe wasn’t followed.
Ashley says
I almost always use russet potatoes when I make crockpot meals and I’ve never had that happen to mine…
Christina says
I’ve never used a crock pot on low for only 2 hours before, and I didn’t have high expectations, but it was SO good. Love how simple and quick it is. Thank you for the recipe!
Ashley Fehr says
Thanks Christina!
Erin. B says
Easy recipe and taste DELICIOUS 😋
Ashley Fehr says
Thanks Erin!
Jim wright says
Do you have a recipe to make garlic butter?
Ashley Fehr says
I don’t, sorry!
Brandi says
Yes I was just wondering that myself, about using frozen chicken.
Ashley Fehr says
You can, but it’s generally not recommended for food safety reasons (not that I haven’t done it before!), and it will need a couple more hours to cook.
DD says
Hi Ashley,
We are really enjoying your recipes during this crazy time. Is it ok to use frozen chicken for this recipe? Or should I thaw first?
Thanks!
Ashley Fehr says
Thank you! I’m so glad! You could use frozen chicken, but it will need to cook a couple more hours and is generally not recommended for food safety reasons (not that I haven’t done it before!).
Sophie says
Have 2 questions regard to this Slow Cooker Garlic Chicken w/beans and potatoes recipe. 1st with the garlic butter sauce all mixed up…….how much do you pour 1st and then it called to add after the end of time
2nd question will the time difference change if you cut the chicken amount to 2 breast (I live alone/for next day left overs)? I know the sauce will be cut in half however I want to keep the same amount of potatoes and green beans….might add mushrooms to the crock towards the end like it mention about the green beans as well to avoid mushyness.
Ashley Fehr says
Hi Sophie! I just reserve a few tablespoons to drizzle on after. You can eyeball it! I wouldn’t change the cook time even if reducing the chicken to 2 breasts. You’ll still need the time to cook the potatoes!