Slow Cooker Garlic Butter Chicken & Zucchini

This comforting Slow Cooker Garlic Butter Chicken & Zucchini is a simple, wholesome meal packed with tender chicken, fresh zucchini, garlic, onions, and a rich buttery herb broth. Everything cooks together in one slow cooker, creating juicy, flavorful chicken that pairs perfectly with rice, mashed potatoes, pasta, or crusty bread. It’s an easy family-friendly recipe that’s perfect for busy weeknights, meal prep, or a cozy dinner with minimal effort. The garlic-infused butter and herbs create a delicious sauce that keeps every bite moist and satisfying while the zucchini adds freshness and color.

Ingredients For the Chicken

• 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 medium zucchini, sliced into thick half-moons
• 1 medium onion, finely diced
• 5–6 garlic cloves, minced
• 4 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

For the Broth

• 1 cup chicken broth
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce (optional)
• 1 tablespoon fresh parsley, chopped for garnish

Instructions

1. Lightly grease the inside of your slow cooker with cooking spray or a little olive oil.
2. Place the diced onions and minced garlic into the bottom of the slow cooker.
3. Add the chicken pieces over the onion mixture.
4. Season the chicken with salt, black pepper, paprika, Italian seasoning, thyme, and parsley.
5. Pour the melted butter and olive oil evenly over the chicken.
6. Add the chicken broth, lemon juice, and Worcestershire sauce around the sides.
7. Cover and cook on LOW for 3–4 hours or HIGH for 1½–2 hours, depending on your slow cooker.
8. About 30–40 minutes before cooking is finished, stir in the sliced zucchini. Adding it later helps prevent it from becoming overly soft.
9. Cover again and continue cooking until the zucchini is tender but still slightly firm and the chicken reaches an internal temperature of 165°F (74°C).
10. Taste the broth and adjust the seasoning if needed.
11. Sprinkle with fresh chopped parsley before serving.
12. Serve hot over steamed rice, buttered noodles, mashed potatoes, cauliflower rice, or with warm crusty bread to soak up the delicious garlic butter sauce.

Tips & Notes

• Chicken thighs can be substituted for even juicier results.
• Don’t overcook the zucchini; adding it near the end keeps its texture perfect.
• Add mushrooms, spinach, or bell peppers for extra vegetables.
• A splash of heavy cream and grated Parmesan can transform the broth into a creamy garlic sauce.
• For extra brightness, garnish with fresh lemon zest before serving.
• Leftovers store well in an airtight container in the refrigerator for up to 4 days.
• Freeze without the zucchini for up to 2 months for the best texture.

Q&A

Can I use frozen chicken?
Yes, but thawing first is recommended for even cooking and food safety.
Can I make this dairy-free?
Absolutely. Replace the butter with olive oil or a dairy-free butter alternative.
What can I serve with this?
Rice, pasta, mashed potatoes, quinoa, roasted vegetables, or a fresh green salad all pair wonderfully.
Can I add more vegetables?
Yes. Carrots, mushrooms, green beans, spinach, or broccoli are all excellent additions.

Servings & Nutrition

Servings: 4–6
Approximate Nutrition (per serving, based on 6 servings):

• Calories: 295
• Protein: 35g
• Carbohydrates: 7g
• Fat: 14g
• Saturated Fat: 5g
• Fiber: 2g
• Sugar: 3g
• Sodium: 520mg
• Cholesterol: 105mg