Old-fashioned comfort food for one or two> buttery, slow cooker garlic chicken tenders cooked with sweet parsnip and creamy Yukon gold potatoes. Minimal prep and one small slow cooker for a hands-off dinner perfect for an easy weeknight dinner.
Some great reasons to try this recipe:
- Small-batch friendly: Scaled for a 2-quart slow cooker.
- Old-fashioned flavor: Sweet parsnip + creamy potatoes + savory garlic-herb butter.
- Set-it-and-forget-it: 10 minutes of prep, then your kitchen smells like Sunday dinner.
- Flexible: Swap veggies, tweak herbs, or add a splash of broth for extra saucy goodness.
- Beginner-proof: No browning needed (optional tip below if you want it).
Ingredient Notes
Parsnips taste like a carrot’s cozier cousin with a sweet, nutty, and gently earthy with a light peppery finish and a hint of anise. They’re a bit starchier than carrots, so they cook up creamy and tender (especially in a slow cooker). Smaller to medium parsnips are best; if a parsnip is very thick, halve it and remove the woody core for a softer bite. If you can’t find parsnips then substitute carrot. Also you can try turnips which are less sweet.
Recipe & Cook Notes
- Veggie size matters: Cut parsnip thick (about ¾-inch) and potato into sturdy wedges so they don’t overcook.
- Juicier chicken tip: Nestle tenders in the center and tuck some veggies on top; this buffers heat and keeps them moist.
- Optional sear: For a roasty flavor, quickly sear the seasoned tenders in 1 tsp oil, 1 minute per side, then proceed.
- Saucy variation: Add ¼ cup low-sodium chicken broth under the chicken before cooking for extra spoonable juices.
- Herb swaps: Rosemary or Italian seasoning works; use ¼ tsp dried or ¾ tsp fresh.
Serving Suggestions
- Spoon everything into a shallow bowl and drizzle the buttery juices over the top.
- Add a squeeze of lemon and a sprinkle of fresh parsley.
- Pair with a small green salad, buttered peas, or a warm dinner roll for soaking up the juices.
Process Images: Slow Cooker Garlic Chicken
Serving Suggestions
- Spoon everything into a shallow bowl and drizzle the buttery juices over the top.
- Add a squeeze of lemon and a sprinkle of fresh parsley.
- Pair with a small green salad, buttered peas, or a warm dinner roll.
Garlic Chicken and Vegetables
Ingredients
Recipe Directions
- In a small bowl melt 3 tablespoons butter, and stir in 2 cloves garlic minced, ¼ teaspoon dried thyme leaves and ¼ teaspoon. dried parsley. Set aside.
- Season the ½ pound chicken tenders with the ⅙ teaspoon salt, ⅙ teaspoon ground black pepper, and place the chicken in the bottom of a 2-quart slow cooker.
- Arrange the 1 Yukon gold potato wedges 1 large parsnip, sliced around the chicken.
- Pour the butter mixture over the chicken and veggies.
- Cover and cook on HIGH for 4 hours.
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Nutrition
Notes
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How to Store, Freeze & Reheat
- Refrigerate: Cool, then store in an airtight container 3–4 days.
- Freeze: Potatoes can turn mealy after freezing. If freezing, separate the chicken + parsnip with juices (up to 2 months).
- Reheat: Microwave in 60-second bursts until hot. If dry, stir in a teaspoon of water or broth.