Slow Cooker Garlic Butter Chicken 

By Sarah DiGregorio

Published May 20, 2025

  • 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(3,307)
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

    or to print this recipe.

Advertisement

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 monosaturated 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.

Powered by

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.

Private Notes

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

Ratings

4 out of 5
3,307 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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. :^)

Rose

Seasoned the chicken with herbs de province and then browned the chicken in olive oil. Sautéed shallot, carrots and celery in butter/oil and then added minced garlic. Deglazed with 1/3 cup of white wine. Dumped everything in the crockpot and cooked on low for 3-4 hours. I only used one can of beans and cut up two Yukon gold potatoes. Added the spinach last 30ish mins. Added sour cream. For some extra kick put gochujang in my bowl and it added some flavor. Served with garlic bread.

B Rose

So easy for a week night meal. Rich tasting with a splash of lemon. YUM.

Jason H.

Good if you like bland.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.