Crockpot Garlic Butter Chicken, Corn & Potatoes
Ingredients
- 2 boneless, skinless chicken breasts
- 2 ears corn on the cob, cut into thirds
- 1 lb baby potatoes, halved if large
- 5 garlic cloves, minced or left whole
- 4 tbsp unsalted butter, melted
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup chicken broth
- 1 tbsp chopped fresh parsley, for garnish
- ½ tsp red pepper flakes, optional
Instructions
- Prepare the crockpot: Place the baby potatoes and corn pieces in the bottom of the slow cooker.
- Season the chicken: Pat the chicken breasts dry and season both sides with paprika, Italian seasoning, onion powder, salt, and black pepper.
- Add the chicken: Place the seasoned chicken breasts over the potatoes and corn.
- Make the garlic butter: Mix the melted butter with the minced garlic and pour it evenly over the chicken and vegetables.
- Add broth: Pour the chicken broth around the sides of the chicken.
- Slow cook: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken reaches 165°F/74°C internally and the potatoes are tender.
- Finish: Spoon some of the buttery garlic sauce over the chicken and potatoes. Sprinkle with fresh parsley and red pepper flakes if desired.
- Serve: Slice or shred the chicken and serve hot with the buttery corn and tender potatoes.
Tip: For extra flavor, sear the chicken in a hot skillet for 2–3 minutes per side before putting it in the crockpot.