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 this following the recipe, putting the chicken thighs on top of the mixture so the juices would mix. To me it was a bit bland. If I make this again I will add more butter, spinach as suggested, and less sour cream. I’ll likely add some seasoning as well, likely cumin and curry. I think it would add. For those with milder tastes this is excellent. For me, I need more flavor.
Made this without some changes and it is fabulous. Had to drop parsley (none at my market), used some shredded rotisserie chicken I had in the freezer — added it 1 hour into cooking. Added 1/2 cup of chicken broth. Left off sour cream to reduce my dairy intake. Added spinach after cooking. Delicious!! Will make this many more times.
I had leftovers that fit this recipe, so this came together rather fast, but was still excellent. Sautéed shallot and garlic in olive oil and butter; added homemade cannellini beans and chicken broth, and sub'd crispy fried onions for croutons; and, simmered for 30 minutes. It was still excellent!