Home » Recipes » Slow Cooker Recipes » Chicken Recipes » Slow Cooker Herb Butter Chicken and Veggies

Slow Cooker Herb Butter Chicken and Veggies

Slow Cooker Herbed Chicken and Veggies

Nothing earth shattering here, but we all need some good basic, solid recipes to keep in our rotation, don’t you think? Especially when they involve making the entire dinner in one slow cooker! If you read my blog often, it’s no secret to you that I just love herbs! And what better to go with chicken, potatoes and veggies than herbs?! This makes for a fresh tasting, delicious and satisfying meal that pretty much everyone can find something to love about it.

Slow Cooker Herbed Chicken and Veggies

Did I mention all in one slow cooker? Whole meal done? Nothing else to do? Such a wonderful feeling when you don’t have anything to do once you’re home other than pull out the plates and get some drinks.

Slow Cooker Herbed Chicken and Veggies

Plus, this is really pretty easy to prepare as well. You do want to brown up your chicken a bit in a skillet but it only takes a few minutes. Everything then just goes right in the slow cooker and you drizzle the delicious herb butter right on top.

Slow Cooker Herbed Chicken and Veggies

I used my casserole crock to spread everything out but it’s fine to layer everything in a regular slow cooker too. I suggest putting the veggies on bottom, drizzling them with the herb butter, then adding the chicken on top.

Slow Cooker Herbed Chicken and Veggies

Slow Cooker Herb Butter Chicken and Veggies

Jennifer Draper
3.89 from 9 votes
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings 4 servings
Calories 680 kcal


  • 2 1/2 pounds bone-in skin-on chicken breasts (about 4)
  • 8 oz package baby carrots
  • 1 1/2 pounds red skinned potatoes washed and quartered
  • 6 tablespoons butter (divided)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon dried parsley
  • salt & pepper to taste


  • Melt 2 tablespoons butter over medium high to high heat in a large heavy bottomed skillet
  • Sprinkle skin side of chicken breasts with thyme, rosemary, oregano, and sage (and a pinch of salt & pepper to taste)
  • Once butter is melted and bubbling in skillet (nice and hot!) add chicken breasts skin/seasoned side down
  • Let cook without moving for 4-6 minutes until nicely browned
  • Remove from heat and transfer to slow cooker, skin side up
  • Push chicken to one side of slow cooker and add veggies on other side
  • Melt remaining 4 tablespoons butter in microwave for 30 seconds
  • Stir in dill and parsley
  • Pour over veggies in slow cooker, add additional salt and pepper if desired
  • Cover and cook on high for 3-4 hours or low for 6-8 until chicken is cooked through and veggies are tender


I cooked this on high in my 3.5 quart casserole crock for 3 1/2 hours.


Calories: 680kcalCarbohydrates: 31gProtein: 51gFat: 38gSaturated Fat: 16gCholesterol: 190mgSodium: 367mgPotassium: 1407mgFiber: 4gSugar: 4gVitamin A: 8530IUVitamin C: 16.1mgCalcium: 65mgIron: 3.6mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer

Slow Cooker Herbed Chicken and Veggies


  1. 5 stars
    This was a great recipe guide! I did make some adjustments due lack of supplies. I used leg quarters instead and put a pat of butter under the skin of each piece, then topped with your herb mix. I used my casserole crock and instead of crisping the chicken first, I cooked it on high for one hour, then low for 4.5 hrs ish and put my casserole crock dish in the oven on the low broil setting to crisp the skin. The meat was juicy and flavorful! Went really well with buttery rice.

  2. Could this recipe be done without browning the chicken first? I am looking for a few recipes that cover the entire meal (meat and veggies and/or a starch) that I can bring to a “10 dinners in an afternoon” party. Everything would be put in a freezer bag until it got popped into the slow cooker ready to make!

    1. Hi Amanda, yes you could make this without browning it first. Some just like a crispier chicken, so that is why Jennifer offers that suggestion. You can totally skip that step though to save time!

  3. 5 stars
    This is the 2nd recipe I’ve tried in my new 3.5 qt. casserole crockpot, and it did not disappoint. Since I’m not a fan of breast meat, I used 2 breasts for my husband and 4 thighs for me. I used a few less potatoes and carrots, and added a few cipollini onions and sliced red pepper. I made no changes in the herbs or butter. Turns out, that they were spot on!
    I scattered the veggies throughout the cooker and laid the chicken pieces on top. I cooked on low for 6 hours, and the chicken turned out a bit dry. Next time, I’ll check in with the cooking process at 5 hours. Then again, cooking time depends upon the size of the chicken!
    A couple days later, I placed the leftovers into a ceramic dish and added a bit of beer in the bottom. Covered with foil and warmed it up in my counter-top toaster/convection oven (which I love)!
    The chicken had become more moist and was quite delicious.
    I have printed the recipe and definitely intend to make again.
    Thank you!

  4. 2 stars
    I followed the recipe exactly. I did low for 6-1/2 hours Veggies were good, chicken was dry. I won’t try this one again

  5. Thanks so much for sharing your recipes, I’m going to try this for tonight. I really appreciate how simple your recipes are!

  6. 5 stars
    As a bachelor professional, I LOVE fantastic recipes that require just a bit of prep, are easy, cook all day, and are full of flavor. This recipe did not disappoint! The chicken was good, but the carrots and potatoes were OUT OF THIS WORLD. Cooked to perfection, packed with flavor, that dill brought out something incredible in these veggies. Thanks for recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating