Slow Cooker Garlic Butter Chicken 

By Sarah DiGregorio

Published May 21, 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(2,896)
Comments
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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.

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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.

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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.

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Ratings

4 out of 5
2,896 user ratings
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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.

John B

Wanted to like this one more than I actually did. It was hearty and filling, but felt like a slightly more elevated tuna helper. The consistency ended up being a lot more like a dip than anything else. I don't think I'll make this again, but if I did, I think it would be helped with even more texture and freshness from additional vegetables. Some comments suggest adding bell peppers so I think those would work well.

Laura Latora

I LOVE This recipe, but one night had to adapt it for the instant pot. All the ingredients stayed the same but I added ½ cup chicken broth. Add everything to the instant pot. Secure the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes. Let the pressure naturally release for 10 minutes, then carefully do a quick release. Shred the Chicken in the pot. Stir in the sour cream or crème fraîche until fully incorporated. Heat gently for 1–2 minutes — do not boil.

Amy

I made this with dried parsley and it was delicious. East it as a stew or serve it over noodles.

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