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Slow Cooker Garlic Butter Chicken

Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Main Course
Servings: 6 Adults
Calories: 514kcal
Author: Hannah Stewart

Equipment

  • Slow Cooker or Crockpot

Ingredients

  • 2 lb Bone-In Chicken Thighs, no skin
  • 2 tbsp Parmesan Cheese (Optional)
  • 2 tbsp Butter, unsalted (or Ghee)
  • 1 cup Broth (I prefer chicken broth)
  • 1 full ead garlic, cloves peeled and smashed
  • 1 tbsp dried parsley
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 lb frozen broccoli flourets

Cashew Butter (Blend together):

  • 1/2 cup raw cashews (soaked 15 min in hot water)
  • juice of one lemon
  • 1/4 tsp salt
  • 3 tbsp water

Instructions

Directions:

  • Soak Raw Cashews in hot water for 15 minutes. (Hottest tap water should work) Then blend together cashew butter and set aside. *If freezing recipe then at this point go to freezer directions and continue.
  • Add all ingredients into slow cooker except frozen broccoli.
  • Cook on low for 4-6 hours or high for 2-3 hours in slow cooker. Add Broccoli during last 30 minutes of cook time.
  • Remove chicken thighs from slow cooker, shred chicken, remove bones and mix shredded chicken back into sauce in slow cooker.
  • Serve over rice and garnish with green onions and roasted pine nuts, if desired.

Freezer Directions:

  • Label gallon freezer bag with recipe name, cooking from frozen directions, and expiration date (three months plus todays date).
  • Add all ingredients into labeled gallon freezer bag except frozen broccoli.
  • Freeze for up to three months.

Cooking from Frozen Directions:

  • Thaw overnight in fridge or in the morning in water (meal may not be 100% thawed but that is ok).
  • Dump contents of gallon freezer bag into slow cooker.
  • Cook on low for 4-6 hours or high for 2-3 hours in slow cooker. Add Broccoli during last 30 minutes of cook time.
  • Remove chicken thighs from slow cooker, shred chicken, remove bones and mix shredded chicken back into sauce in slow cooker.
  • Serve over rice and garnish with green onions and roasted pine nuts, if desired.