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(2,582)
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
2,582 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.

Jennifer

The highest rated comments suggested glazing the chicken in butter first for some extra flavor before deglazing it. I followed this suggestion and still thought the chicken was very bland. This seemed like an easy flavorful recipe and I was so excited. Honestly I only finished eating it because I don't like to waste food but it was not enjoyed. For everyone who did like it- I'm glad. I really am sorry I disliked it so much.

B

This was easy and tasty but 8 cloves of garlic was too much for me - perhaps they were large cloves. It might be better to have a measure of minced garlic.

Rich S.

5 stars for convenience, 2 stars for taste. We did not enjoy this. Made as written with a handful of baby spinach thrown in at the end. Dull. Would not make again. Recipe unsaved.

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