Preparation Steps:
Place the diced chicken into the bottom of your slow cooker. Sprinkle the garlic powder, dried oregano, salt, and pepper evenly over the meat. Pour the half cup of chicken broth into the side of the pot so you don’t wash the spices off the chicken. Finally, pour the melted butter directly over the seasoned chicken. Give everything a quick toss with a large spoon to ensure the cubes are well-coated in the buttery mixture.
Cooking Times and Texture
Getting the timing right is crucial for maintaining the moisture of the chicken. Because the chicken is diced into small pieces, it cooks faster than whole breasts would.
High Heat Setting: If you are in a bit of a rush, set the slow cooker to High. The chicken will be fully cooked and tender in about 2.5 to 3 hours. Avoid going much longer on the high setting, as the lean breast meat can begin to dry out once the internal temperature exceeds the ideal range.
Low Heat Setting: For the best results and the most “melt-in-your-mouth” texture, use the Low setting for 5 to 6 hours. This longer duration allows the connective tissues in the meat (especially if using thighs) to break down completely, creating a succulent finish.
Regardless of the setting, the internal temperature of the chicken should reach 165°F (74°C). Once finished, you will notice a golden, savory sauce has formed at the bottom of the pot, which is perfect for drizzling over your side dishes.
Serving Suggestions and Storage
This buttery chicken is incredibly versatile and pairs well with several different sides to create a complete meal.
What to Serve With It: The most popular choice is serving the chicken over a bed of fluffy white or brown rice, which acts as a sponge for the butter sauce. For a lower-carb option, cauliflower rice or steamed green beans work wonderfully. If you want to lean into the comfort food aspect, serve the chicken alongside creamy mashed potatoes or with a side of warm crusty bread to soak up every drop of the sauce.
Storing and Reheating: If you have leftovers, this dish stores beautifully. Place the chicken and sauce in an airtight container and refrigerate for up to four days. To reheat, use a microwave-safe dish and heat in 30-second intervals, stirring in between to redistribute the butter. You can also reheat it on the stovetop over low heat; if the sauce has thickened too much in the fridge, simply add a splash of chicken broth or water to loosen it up.
