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Slow Cooker Herb Butter Chicken and Veggies
Prep Time
25
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
25
minutes
minutes
Servings
4
servings
Calories
680
kcal
Author
Jennifer Draper
Ingredients
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
Instructions
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
Notes
I cooked this on high in my 3.5 quart casserole crock for 3 1/2 hours.
Nutrition
Calories:
680
kcal
|
Carbohydrates:
31
g
|
Protein:
51
g
|
Fat:
38
g
|
Saturated Fat:
16
g
|
Cholesterol:
190
mg
|
Sodium:
367
mg
|
Potassium:
1407
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
8530
IU
|
Vitamin C:
16.1
mg
|
Calcium:
65
mg
|
Iron:
3.6
mg