Slow Cooker Garlic Butter Chicken

Name: Slow Cooker Garlic Butter Chicken
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 4 servings
Ingredients: 1 1/2 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; 1/3 cup chopped fresh parsley, plus more for serving; 1 shallot, minced; 1 lemon, juiced; Kosher salt (such as Diamond Crystal) and pepper; 1/2 cup sour cream; Homemade or store-bought croutons, for topping

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(3,139)
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
Include recipe photo
or to print this recipe.

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

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

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

Ratings

4 out of 5

3,139 user ratings

Have you cooked this?

Comments

Penny1 year ago

@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.

Scot1 year ago

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

Aimee11 months ago

@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.

MAA23 hours ago

Bacon chopped and fried Croutons: bread in bacon fat on stovetop turned frequently

kf1 day ago

I was disappointed in this. The taste was kinda weird maybe because of the beans?. it was improved with fresh fill and parsley and some crumbled crosstini. I will not make this again.

jt2 days ago

I made this with slight modifications. I added some veg to the pot along with the listed ingredients (1 diced red pepper, two thin carrots in chunks, 2 stalks chopped celery) along with 1/2 cup dried porcini, about 1/2 cup chicken broth, and some red pepper flakes.Since my chicken thighs were still pretty frozen, I turned the slow cooker to high. In about three hours, the thing smelled wonderful, I shredded the thighs, added the sour cream, topped with croutons and served in wide past bowls to accommodate all the lovely sauce.. It really was delicious and so easy!

Private comments are only visible to you.