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Slow Cooker Sage Butter Chicken

Slow Cooker Sage Butter Chicken with Lemon Pasta

Prep Time 15 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 25 minutes
Servings 4
Calories 493kcal


For chicken:

  • 4 bone-in skin on chicken breasts (about 3 pounds)
  • 1 tablespoon jarred minced garlic
  • 1 teaspoon kosher salt
  • 2 teaspoons rubbed sage
  • ½ teaspoon smoked paprika
  • ½ teaspoon pepper
  • 1 tablespoon olive oil
  • ½ cup dry white wine

For pasta:

  • 8 oz spaghetti or linguine noodles
  • 1 tablespoon olive oil
  • 1 teaspoon jarred minced garlic
  • lemon juice from one lemon (about 2 tablespoons)
  • 2 tablespoons chopped fresh parsley


For chicken:

  • Rub skin side of chicken breasts with garlic, salt, sage, paprika and pepper
  • Heat skillet or multi cooker to about 400 degrees
  • Heat oil and then add chicken skin side down and let brown without moving or turning for about 6-8 minutes (it should develop a nice crust)
  • Carefully add wine to deglaze pan and let simmer for 1-2 minutes
  • Transfer contents of pan to slow cooker and turn chicken skin side up (or switch multi cooker to slow cook)
  • Cover and cook on high for 3-4 hours or low for 6-8 until chicken is fully cooked through (180 degree internal temp)

For pasta:

  • Cook pasta according to package directions and drain
  • Toss with olive oil, minced garlic, lemon juice and fresh parsley and serve with chicken


I cooked this on high for 4 hours in my 4 quart multi cooker


Calories: 493kcal | Carbohydrates: 19g | Protein: 41g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 115mg | Sodium: 699mg | Potassium: 455mg | Fiber: 1g | Vitamin A: 440IU | Vitamin C: 3.5mg | Calcium: 33mg | Iron: 2.3mg