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Slow Cooker Herb Butter Chicken and Veggies

Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings 4 servings
Calories 680kcal

Ingredients

  • 2 ½ pounds bone-in skin-on chicken breasts (about 4)
  • 8 oz package baby carrots
  • 1 ½ pounds red skinned potatoes washed and quartered
  • 6 tablespoons butter (divided)
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried sage
  • ¼ teaspoon dried dill
  • ¼ 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 ½ hours.

Nutrition

Calories: 680kcal | Carbohydrates: 31g | Protein: 51g | Fat: 38g | Saturated Fat: 16g | Cholesterol: 190mg | Sodium: 367mg | Potassium: 1407mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8530IU | Vitamin C: 16.1mg | Calcium: 65mg | Iron: 3.6mg