Garlic Butter Chicken Crockpot (Printable Version)
Tender chicken slow-cooked in rich garlic butter sauce for an easy, flavorful weeknight dinner.
# What You 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 a mix of oregano, basil, thyme)
07 - ½ teaspoon paprika
08 - ½ teaspoon onion powder
→ Optional Finishing
09 - 2 tablespoons chopped fresh parsley
10 - Lemon wedges, for serving
# How-To:
01 - Pat the chicken breasts dry with paper towels and place them in the bottom of the crockpot in a single layer.
02 - In a small bowl, mix together the melted butter, minced garlic, salt, black pepper, Italian herbs, paprika, and onion powder until well combined.
03 - Pour the garlic butter sauce evenly over the chicken breasts, ensuring they are well coated.
04 - Cover and cook on High for 4 hours or on Low for 6–7 hours, until the chicken is tender and cooked through (internal temperature should reach 165°F/74°C).
05 - For a golden finish, transfer the cooked chicken to a baking sheet and broil for 2–3 minutes.
06 - Sprinkle with fresh parsley and serve with lemon wedges if desired.
# Expert Tips:
01 -
- The sauce creates itself while you go about your day
- Leftovers reheat beautifully for tomorrow's lunch
02 -
- Patting the chicken dry before cooking helps the sauce cling better
- The sauce thins out during cooking, which is normal and perfect for spooning over rice
03 -
- Cooking on Low yields the most tender results if you have the time
- The broiler step is optional but worth it for presentation