Crockpot Garlic Butter Chicken
Tender, garlicky chicken cooked low and slow with butter and a simple savory sauce. Perfect over rice, pasta, or with crusty bread.
Ingredients
Chicken
- 2 lb boneless skinless chicken thighs or breasts
- Salt and black pepper to taste
- ½ tsp smoked paprika optional
Sauce
- 6 tbsp unsalted butter cut into pieces
- 6 cloves garlic minced
- ¼ cup chicken broth or white wine
- 2 tbsp soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp Dijon mustard
- 1 tsp dried thyme or 1 tablespoon fresh thyme leaves
- Juice of half a lemon optional
Garnish
- Fresh parsley chopped
- Additional cracked black pepper
Instructions
- Season the chicken with salt, pepper, and smoked paprika. Optionally sear the chicken in a hot skillet 1–2 minutes per side for color.
- In a bowl, mix minced garlic, butter pieces, chicken broth, soy sauce, honey, and Dijon until mostly combined.
- Place chicken in the slow cooker, pour sauce over it, scatter thyme, and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
- Remove chicken and simmer the cooking liquid in a saucepan until slightly thickened. Stir in lemon juice if using.
- Shred the chicken, toss with the reduced sauce, garnish with parsley, and serve.
Notes
- To thicken sauce, whisk 1 tsp cornstarch with 1 tbsp cold water and stir into simmering sauce.
- Leftovers keep 3–4 days refrigerated.
- For Instant Pot: pressure cook 10–12 minutes with natural release and reduce sauce on sauté.
Nutrition
Calories: 360kcalCarbohydrates: 8gProtein: 34gFat: 20gSaturated Fat: 9gSodium: 620mgSugar: 6g
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