Slow-Cooker Garlic Butter Chicken 

By Sarah DiGregorio

Updated August 24, 2026

  • Joel Goldberg for The New York Times. Food Stylist: Hadas Smirnoff.
Media 1 of 1
Total Time
4 hours 10 minutes
Prep Time
10 minutes
Cook Time
4 hours
Rating
4(3,404)
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

  • 1 ½ to 2 pounds boneless, skinless chicken thighs

  • 2 (15-ounce) cans cannellini beans, rinsed 

  • 4 tablespoons unsalted butter, cut into chunks

  • 8 large garlic cloves, smashed and chopped

  • ⅓ cup chopped fresh parsley, plus more for serving

  • 1 shallot, minced

  • 1 lemon, juiced 

  • Kosher salt (such as Diamond Crystal) and pepper

  • ½ cup sour cream 

  • Homemade or store-bought croutons, for topping

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

56 grams carbs; 234 milligrams cholesterol; 679 calories; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams saturated fat; 26 grams fat; 12 grams fiber; 1178 milligrams sodium; 57 grams protein; 3 grams sugar

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
3,404 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.

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.

Scot

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

Lindsey

This was delicious! Added in 1/3 head of cabbage after it was finished cooking. Served with cheesy bread.

Madeline

I made this as written, and it turned out great. I ate it with an oven-baked, crusty baguette for dipping instead of croutons. I'm sure browning the thighs beforehand would make it even better. We had enough for two dinner servings, and both had it for lunch the next day as well.

Val

I added chicken broth to the mix in order to get that stew consistency but unfortunately just became overly salty (my fault).

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