Crock Pot Garlic Butter Chicken with Carrots and Gravy

This Crock Pot Garlic Butter Chicken with Carrots and Gravy is the easy, hands-off dinner you will want on repeat. Juicy chicken thighs cook low and slow with butter, plenty of garlic, thyme, carrots, potatoes and onion, then the cooking liquid becomes a rich, silky gravy. Unlike our skillet golden garlic butter chicken thighs or stovetop creamy garlic butter chicken, this version does all the work in the slow cooker. It serves 4 to 6.

Why You’ll Love This Crock Pot Garlic Butter Chicken

• Set it and forget it: about 15 minutes of prep, then the slow cooker takes over.
• Complete meal in one pot: chicken, carrots and potatoes cook together.
• Real homemade gravy: made from the flavorful garlic butter cooking liquid.
• Tender and juicy: thighs stay moist even after hours of cooking.
• Family comfort food: mild, savory and easy to love.

Ingredients for Crock Pot Garlic Butter Chicken

For the chicken and vegetables

• 2 1/2 pounds chicken thighs, bone-in skin-on or boneless skinless (about 6 to 8 thighs)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound baby carrots, or large carrots cut into 2-inch pieces
• 1 1/2 pounds baby potatoes, halved, or Yukon gold potatoes cut into chunks
• 1 medium yellow onion, chopped
• 6 tablespoons butter, melted
• 8 cloves garlic, minced
• 1 teaspoon dried thyme, or 4 fresh thyme sprigs
• 1 cup chicken broth

For the gravy

• 2 tablespoons cornstarch or 3 tablespoons all-purpose flour
• 3 tablespoons cold water
• Salt and pepper to taste
• Chopped fresh parsley, for garnish

Ingredient Notes

• Chicken thighs: bone-in thighs give the deepest flavor; boneless thighs cook a little faster and are easier to serve.
• Optional sear: browning the thighs in a skillet for 3 minutes per side adds color and flavor, but it is not required.
• Potatoes: waxy potatoes like baby or Yukon gold hold their shape best during long cooking.
• Thickener: cornstarch makes a glossy gravy; flour gives a classic, opaque gravy. Either works.
• Garlic: fresh garlic is key here. Do not be shy with it.

How to Make Crock Pot Garlic Butter Chicken

1. Layer the vegetables. Spread the carrots, potatoes and onion in the bottom of a 6-quart slow cooker.
2. Season the chicken. Pat the thighs dry and season both sides with salt and pepper. Sear them first if you like, then arrange them on top of the vegetables.
3. Make the garlic butter. Stir the melted butter, minced garlic and thyme together and spoon it over the chicken.
4. Add broth and cook. Pour the broth around the edges. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the vegetables are tender and the chicken reaches 165 F (bone-in thighs are even more tender at 175 to 185 F).
5. Remove the chicken and vegetables. Transfer them to a platter and cover loosely with foil to keep warm.
6. Make the gravy. Whisk the cornstarch or flour with the cold water until smooth. Pour the cooking liquid into a saucepan, bring it to a simmer, then whisk in the slurry and cook 2 to 3 minutes until thickened. (You can also whisk the slurry into the slow cooker on high and cook 15 minutes, covered.) Season with salt and pepper.
7. Serve. Spoon the gravy over the chicken and vegetables and sprinkle with parsley.

Tips for the Best Crock Pot Garlic Butter Chicken

• Vegetables on the bottom: they need the most heat and liquid to cook through.
• Keep the lid on: every peek lets heat escape and adds cooking time.
• Cold water slurry only: mixing the thickener into cold water first prevents lumps.
• Skim the fat: if using skin-on thighs, skim the extra fat from the liquid before making the gravy.
• Crispy skin bonus: broil skin-on thighs on a sheet pan for 2 to 3 minutes before serving.

Serving Ideas

This is a full meal on its own, but it is lovely with warm dinner rolls or biscuits to soak up the gravy, a crisp green salad or steamed green beans. For more slow cooker favorites, try crockpot chicken and gravy or crockpot chicken and dumplings.

Variations

• Chicken breasts: use boneless breasts and cook on low for 4 to 5 hours so they stay juicy.
• Herb swap: rosemary or Italian seasoning works in place of thyme.
• Lemon garlic: add the zest and juice of one lemon to the garlic butter.
• Extra veggies: add celery, parsnips or mushrooms with the carrots.
• Creamy gravy: stir 1/4 cup heavy cream into the finished gravy.

Storage

Refrigerate leftovers in airtight containers within 2 hours of cooking and enjoy within 3 to 4 days. Reheat in the microwave or in a covered pan over medium-low heat, adding a splash of broth to loosen the gravy, until the chicken is hot all the way through (165 F). Always start with thawed chicken in the slow cooker, never frozen. See Michigan State University Extension slow cooker food safety tips and the University of Illinois Extension temperature guide for more details.

FAQ

Can I use frozen chicken?

No. Thaw chicken in the refrigerator first so it moves through the temperature danger zone quickly and cooks evenly.

Do I need to brown the chicken first?

It is optional. Searing adds color and deeper flavor, but the dish is still delicious without it.

Why is my gravy thin?

Simmer it a few more minutes, or whisk in a little more slurry and let it bubble until thickened.

Can I cook this on high?

Yes. Cook on high for 3 to 4 hours, checking that the potatoes are fork-tender and the chicken is cooked through.

Can I make it ahead?

Yes. Prep the vegetables and garlic butter the night before and keep them refrigerated, then assemble in the morning.