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Jiacheng's Garlic Butter Chicken & Potatoes

Melt-in-your-mouth tender chicken thighs and creamy potatoes slow-cooked in an incredibly rich garlic butter sauce. The ultimate easy crockpot comfort food.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Cook Time (Low) 4 minutes
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2.5-3 lbs boneless, skinless chicken thighs cut into 1.5 to 2-inch cubes
  • 1.5 lbs baby potatoes (yellow or red) washed and halved
  • 2 tbsp olive oil
  • 1.5 tsp salt
  • 1 tsp black pepper
  • 1 tsp onion powder
Garlic Butter Sauce
  • 0.5 cup unsalted butter (1 stick) cut into cubes
  • 1 whole head garlic cloves peeled and minced
  • 0.25 cup low-sodium chicken or beef broth
  • 1 tsp dried parsley
  • 1 tsp dried oregano
Garnish
  • 2 tbsp fresh parsley chopped

Equipment

  • Crockpot / Slow Cooker (6-quart)
  • Large skillet (Cast Iron recommended)

Method
 

  1. Cut chicken thighs into large cubes. Pat dry and toss with salt, pepper, and onion powder.
  2. Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the chicken cubes for 2-3 minutes per side until browned. Transfer seared chicken to the slow cooker.
  3. In the same skillet, turn heat to low and deglaze with broth, scraping up all the browned bits. Pour this liquid over the chicken.
  4. Add the halved baby potatoes to the slow cooker and toss gently with the chicken.
  5. In a small bowl, combine the cubed butter, all the minced garlic, dried parsley, and dried oregano. Microwave for 60-90 seconds until butter is melted.
  6. Pour the garlic butter mixture evenly over the chicken and potatoes. Do not stir.
  7. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until chicken is tender and potatoes are soft.
  8. Gently stir, garnish with fresh parsley, and serve hot.

Notes

Searing the chicken first is the most important step for flavor! Use chicken thighs, not breasts, as they will stay tender and juicy. Using a whole head of garlic provides a rich, mellow flavor.