Slow Cooker Garlic Butter Chicken 

By Sarah DiGregorio

Published May 20, 2025

Slow Cooker Garlic Butter Chicken 
Joel Goldberg for The New York Times. Food Stylist: Hadas Smirnoff.
Total Time
4 hours 10 minutes
Prep Time
10 minutes
Cook Time
4 hours
Rating
4(3,011)
Comments
Read comments

The seasoning of this rich garlic and herb braise is inspired by escargot butter, which famously makes everything delicious, and is easy to make with just a few impactful ingredients. A generous dollop of sour cream added before serving brings it all together and makes it feel a little fancy. Top bowls generously with croutons, which lend crunch and soak up the flavorful sauce, or serve with thick slices of crusty bread.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 1½ to 2pounds boneless, skinless chicken thighs
  • 2(15-ounce) cans cannellini beans, rinsed 
  • 4tablespoons unsalted butter, cut into chunks
  • 8large garlic cloves, smashed and chopped
  • ⅓cup chopped fresh parsley, plus more for serving
  • 1shallot, minced
  • 1lemon, juiced 
  • Kosher salt (such as Diamond Crystal) and pepper
  • ½cup sour cream 
  • Homemade or store-bought croutons, for topping
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

678 calories; 26 grams fat; 12 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 55 grams carbohydrates; 12 grams dietary fiber; 3 grams sugars; 57 grams protein; 1177 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Combine the chicken, beans, butter, garlic, parsley, shallot, lemon juice, 2 teaspoons salt and several generous grinds of pepper in a 6- to 8-quart slow cooker. Cook on low until the chicken is tender and the flavors have mellowed, about 4 hours.

  2. Step 2

    Break the chicken into large pieces using two forks. Stir in the sour cream.

  3. Step 3

    Serve the stew topped with croutons and more parsley.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
3,011 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Penny

@Joan I haven’t made this yet but have made several recipes in a Dutch oven instead of a slow cooker. This is how I would approach it. First brown the thighs in the butter it will add richness - then deglaze with liquids and add the rest of the ingredients. Oven at 325 - plan for 2 hours but check after 1 hr.

Scot

My kind of recipe. Take a few ingredients. Include butter. Cook for a while. Do other stuff. Come back. Eat. :^)

Aimee

@Semmelwürfel, try stirring a bag of baby spinach through before adding the sour cream, it was a great addition for texture, flavor and adding some healthy greens.

Robyn

A great easy recipe that allows you to play with the flavors a bit and the option of slow cooker or oven. I added some chicken broth and a splash of heavy cream. I also added crushed red pepper topping it with chopped parsley and basil. A cozy dinner served over mashed potatoes and roasted broccoli. This is definitely going to be on the list of repeat dishes.

cookapalar

my personal favorite from nyt cooking best of 2025, simply unmatched

Amaris

Use goat butter, browned thighs and deglazed, added cup of water, cooked with sprig of rosemary, used tofu sour cream substitute for lactose intolerance, 25 grounds of garlic pepper. Yum!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.