Crockpot Garlic Butter Chicken, Corn & Potatoes
Dump it in and let the crockpot do the magic! Juicy chicken, sweet corn, buttery garlic sauce, and tender potatoes come together for the ultimate easy comfort dinner.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 ears corn on the cob, cut into thirds
- 1 lb (450 g) baby potatoes
- 5 garlic cloves, minced or left whole
- 4 tablespoons butter, melted
- 1 cup chicken broth
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley, for garnish (optional)
Instructions
- Place the baby potatoes and corn pieces in the bottom of your slow cooker.
- Lay the chicken breasts on top of the vegetables.
- In a small bowl, combine the melted butter, garlic, chicken broth, paprika, onion powder, parsley, salt, and pepper.
- Pour the garlic butter mixture evenly over the chicken, corn, and potatoes.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and fully cooked and the potatoes are fork-tender.
- For shredded chicken, remove the chicken breasts and shred them with two forks, then return them to the slow cooker.
- Garnish with fresh parsley before serving.
Tips
- Add sliced carrots or green beans for extra vegetables.
- Sprinkle grated Parmesan cheese over the top before serving.
- For a little heat, add ¼ teaspoon crushed red pepper flakes to the garlic butter sauce.
Prep Time: 10 minutes
Cook Time: 6–7 hours on Low or 3–4 hours on High
Total Time: About 6 hours 10 minutes
Servings: 4–6