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.
Made this for the second time yesterday, and with garden going full tilt even had fresh parsley on hand. Subbed in Greek yogurt for sour cream, subbed in two other varieties of beans for cannellini as the pantry is low right now. Enticing aroma from the kitchen all afternoon, and a richly satisfying supper for the two of us. Beautifully balanced.I
Didn’t know what to expect having read the other comments so we were surprised it was so delicious. I had intended to use the instant pot but it wasn’t working so switched to the Dutch oven. Removed the skin from the chicken thighs and deboned them. Cooked off the garlic (extra) and shallots then sautéed the thighs seasoned with salt pepper and paprika. Degreased the pot with a cup of white wine then added the garlic, shallots, beans and thighs to the pot and cooked all for about 25 minutes. Shredded the chicken then finished it off w the sour cream, parsley (extra) and lemon. Delicious with crusty bread.
Made this the other day. Very good. All gone. Very easy to make and flavorful. Added a half cup of chicken broth at someone's suggestion in comments.