Slow Cooker Garlic Butter Chicken and Veggies
Ingredients
3 lbs. boneless skinless chicken tenders breasts will work fine too
2 lb. bag baby carrots
3 lbs. Yukon gold potatoes cut into wedges
1 cup salted butter melted
2 Tbsp. minced garlic
1 tsp. salt
0.5 tsp. pepper
2 tsp. dried thyme
2 tsp. dried parsley
Instructions
Add the chicken down in the middle of the slow cooker. Add the potatoes on one side and the carrots on the other side.
In a small bowl mix together the butter, garlic, salt, pepper, thyme and parsley.
Pour the butter mixture over the chicken and veggies.
Cover and cook on HIGH for 4 hours or low for 6-8 hours.
Serve and enjoy!
Freeze ingredients before cooking. Personally, I would just dice the potatoes the day off. Easy to prep the night before: wash, chunk up, and store in a ziploc or lidded dish with some super wet paper towels so they don't brown.
We cook the baby carrots whole, but you could chop up big carrots. Carrots will freeze
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