Crockpot Garlic Herb Butter Chicken with Veggies

Slow-cooked whole chicken, holiday herbs, and tender potatoes and carrots in one pot. The butter-herb paste locks in moisture, so you get juicy meat and a ready-made sauce without babysitting the oven.

🧡 Why You’ll Love It

• Oven space saver for Thanksgiving/Christmas
• Beginner-friendly, minimal prep
• One pot = chicken + sides + pan juices
• Flexible with thighs/breasts or extra veggies
• Leftovers work in sandwiches, soups, or bowls

---

🧂 Ingredients (what you actually need)

Chicken & Dry Rub

• 1 whole chicken, 4–5 lb (1.8–2.3 kg), giblets removed
• 1 tsp kosher salt (plus more to taste)
• ½ tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp dried thyme
• ½ tsp dried rosemary
• ½ tsp onion powder

Garlic-Herb Butter

• 6 Tbsp (85 g) unsalted butter, softened
• 4 garlic cloves, minced (or 1½ tsp garlic paste)
• 1 Tbsp fresh parsley, finely chopped (or 1 tsp dried)
• ½ Tbsp fresh rosemary, finely chopped (or ½ tsp dried)
• ½ Tbsp fresh thyme leaves (or ½ tsp dried)
• 1 Tbsp fresh lemon juice (about ½ lemon)

Veggies & Liquid

• 1 lb (450 g) baby potatoes, halved
• 3 large carrots, peeled and cut into 1½–2 in (4–5 cm) chunks
• 1 small yellow onion, quartered
• ½ cup (120 ml) low-sodium chicken broth

Optional—but handy

• 2 Tbsp olive oil (for searing)
• Fresh herbs for garnish
• 1–2 tsp cornstarch for thickening juices (optional “gravy”)

Helpful tools to make this smoother: an instant-read thermometer, a sturdy garlic press, an herb stripper/shears, a rimmed broiler-safe sheet pan for crisping, a fat separator for clean pan juices, and a sharp carving knife.

---

🍳 Steps (do this)

1. Season the bird (2 minutes).
   Pat chicken dry thoroughly (paper towels). Mix salt, pepper, paprika, garlic powder, thyme, rosemary, and onion powder. Rub all over the chicken, including cavity.
2. Make the butter paste (2 minutes).
   Mash butter, garlic, parsley, rosemary, thyme, and lemon juice. For a whole chicken, gently loosen skin over breasts and thighs with your fingers or a spoon handle. Spread half the butter under the skin; smear the rest over the outside.
3. Veggie bed (2 minutes).
   Add potatoes, carrots, and onion to the Crockpot. Pour in broth. Sprinkle with a pinch of salt.
4. Optional sear (5–8 minutes).
   Heat olive oil in a skillet over medium-high. Sear chicken 3–4 minutes per side until golden. This improves flavor and color but isn’t required.
5. Load and cook.
   Place chicken breast-side up on the veggies. Cover. Cook LOW 6–7 hours or HIGH 3–4 hours, until the thickest part of the breast reads 165°F (74°C) and juices run clear. Don’t lift the lid in the first 2 hours.
6. Crisp the skin (optional but great).
   Transfer chicken to a broiler-safe sheet pan. Broil 4–6 minutes, watching closely, until evenly browned. Rest 10 minutes before carving.
7. Finish the sauce (optional).
   Skim or pour juices through a fat separator. For thicker gravy: simmer 1 cup juices with 1–2 tsp cornstarchwhisked into 1 Tbsp cold water until glossy, 1–2 minutes. Salt to taste.
8. Carve & serve.
   Carve with a sharp carving knife. Spoon buttery juices over chicken and veggies. Garnish with chopped parsley or thyme.

---

💡 Helpful Tips & Substitutions

Cook time reality check

• Whole chickens vary; start checking at 5½ hours on LOW or 3 hours on HIGH. Thermometer beats time.
• If your chicken is under 4 lb, reduce time ~30 minutes. Over 5 lb, add 30–45 minutes.

Avoid soggy skin

• Paper-towel dry, spread butter under the skin, and broil at the end. That combination gives you real browning.

Flavor boosters

• Add ½ cup dry white wine in place of broth for holidays.
• Toss veggies with 1 tsp Dijon + 1 tsp Worcestershire for richer base notes.
• Slip lemon slices or half a head of garlic into the cavity.

No whole chicken? Use cuts

• Bone-in thighs, 6–8 pieces (about 2½–3 lb): LOW 4–5 hr or HIGH ~2½–3 hr.
• Bone-in breasts, 4 pieces: LOW 3–4 hr or HIGH ~2–2½ hr.
• Skin-on pieces broil beautifully; boneless works but is less forgiving—watch temp closely.

Dairy-free / gluten-free

• Swap butter for olive oil or dairy-free butter.
• Thicken juices with cornstarch (gluten-free) instead of flour.

Low-effort aromatics

• Use garlic paste if you don’t want to mince (or a good garlic press).
• An herb stripper makes quick work of thyme/rosemary.

Cleaner crock & faster cleanup

• If you like near-zero cleanup, slow-cooker liners are optional; the fat separator and a silicone spatula do most of the work without them.

Make a glossy gravy

• Ratio: 1 cup juices + 1–2 tsp cornstarch slurry = light, clingy sauce. Taste and salt at the end only.

---

🎁 Serving Ideas

• Holiday plate: Slices of breast + a leg, roasted Brussels sprouts, and a small bowl of pan juices or a classic gravy boat on the side.
• Weeknight shortcut: Shred chicken over buttered noodles or mashed potatoes; ladle juices on top.
• Leftover remix:
  • Chicken-cranberry panini with Swiss
  • Herby chicken pot pie (use the sauce as the base)
  • Brothy chicken-veg soup (dice leftovers; add extra stock and a squeeze of lemon)

---

🕒 Make-Ahead & Storage

• Prep ahead (24 hours): Season chicken and make butter paste; refrigerate separately. Veggies can be chopped and stored in a zip-top bag with a paper towel.
• Same-day holding: Cooked chicken stays juicy on WARM up to 2 hours. Splash in ¼ cup broth if holding longer.
• Fridge: 3–4 days, airtight. Keep meat and veggies with a little sauce to prevent drying.
• Freeze: Shred or slice, cover with juices, and freeze up to 2 months. Thaw overnight.
• Reheat:
  • Microwave: Covered, 60–90 seconds per portion with a spoon of sauce.
  • Oven: 300°F (150°C), covered 12–18 minutes with a splash of broth.
  • Stovetop: Simmer gently in juices 5–7 minutes, covered.