1. Quarter baby red potatoes and cut peeled carrots into 1-inch chunks. Place both vegetables in the bottom of the slow cooker in an even layer — potatoes and carrots go on the bottom because they take longer to cook than the chicken and need direct contact with the cooking liquid.

2. Whisk melted butter, minced garlic, Italian seasoning, salt, pepper, and chicken broth together in a medium bowl until fully combined. The garlic blooms immediately in the warm butter and the smell fills the kitchen. Taste and adjust salt before pouring the sauce over the vegetables.

3. Season chicken pieces lightly with salt and pepper, then lay them on top of the potato and carrot layer. Arranging chicken on top of the vegetables — never beneath them — lets the chicken cook in the steam and sauce vapors while the vegetables absorb the buttery cooking liquid from the bottom.

4. Pour the garlic butter mixture evenly over the chicken and vegetables, tilting the slow cooker slightly to let the sauce flow into every corner. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Do not open the lid during cooking — the slow cooker builds pressure and moisture that cooks the dish evenly, and lifting the lid releases both.

5. At the end of the cook time, pierce a carrot chunk with a fork — it slides in without resistance when done. The chicken reads 165°F on an instant-read thermometer and pulls apart easily with a fork. If vegetables need more time, cover and cook 30 more minutes on LOW before checking again.

6. Spoon chicken and vegetables into wide shallow bowls or onto plates, making sure every serving gets a generous ladle of the garlic butter sauce from the bottom of the slow cooker. Scatter fresh chopped parsley over the top and serve immediately while the sauce is hot and glossy.