Slow Cooker Garlic Butter Chicken
Published May 21, 2025
- Total Time
- 4 hours 10 minutes
- Prep Time
- 10 minutes
- Cook Time
- 4 hours
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
- Step 2
Break the chicken into large pieces using two forks. Stir in the sour cream.
- Step 3
Serve the stew topped with croutons and more parsley.
Private Notes
Comments
@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.
My kind of recipe. Take a few ingredients. Include butter. Cook for a while. Do other stuff. Come back. Eat. :^)
@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.
I made it but I used chick peas instead of Cannellini beans because that's what I had. It was delicious. I needed something easy that I could offer guests for lunch. I served it with crusty bread but also made some brown rice. It was ready in my slow cooker on low in 4-5 hours.
Very very bland and dry and looks a really unappetizing desert sand color. Skip this recipe and move on.
Doubled the recipe for company, and put the garlic through a garlic press. Overall, it was very good, but obviously, extremely garlic forward. I used half breast and half thigh; no issues with either drying out. Instead of tearing apart with forks, I removed each piece and chopped it up. I ended up adding 2 cups of chicken broth after 1 hour, and then a cornstarch slurry towards the end to thicken. Served over mashed potatoes, but was not necessary. Served with homemade croutons which honestly were the star of the show. I used canned cannellini beans.