Crockpot Lemon Butter Chicken
Tender slow-cooked chicken in a bright lemon and buttery garlic sauce — easy to prep and perfect for weeknights.
Ingredients
For the chicken
- 2 lb boneless skinless chicken thighs or breasts
- Salt and freshly ground black pepper to taste
- ½ tsp onion powder
For the lemon butter sauce
- 4 tbsp unsalted butter divided
- 3 cloves garlic minced
- ⅓ cup fresh lemon juice about 2 lemons
- ¼ cup low-sodium chicken broth
- 2 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 tsp dried thyme or 1 tablespoon fresh
- 1 lemon Zest
- 2 tbsp chopped fresh parsley for garnish
- 1 tbsp cornstarch + 2 tablespoons cold water for a thicker sauce, Optional
Instructions
- Pat chicken dry and season both sides with salt, pepper, and onion powder. Arrange in the slow cooker in a single layer.
- Whisk together lemon juice, chicken broth, Dijon, honey, garlic, thyme, and half the butter until combined. Pour over the chicken and add lemon zest. Dot remaining butter on top.
- Cover and cook on LOW for 3–4 hours or HIGH for 1.5–2 hours, until chicken is cooked through and tender.
- If desired, remove chicken, stir cornstarch with cold water and whisk into the sauce in the crockpot. Turn to HIGH and cook 10–15 minutes until thickened, then return chicken.
- Adjust seasoning, garnish with parsley, and serve over rice, mashed potatoes, or pasta. Optional: broil chicken briefly for a golden finish.
Notes
- For juicier results use boneless thighs; breasts can dry out if overcooked.
- Store leftovers in an airtight container up to 4 days; reheat gently to avoid drying.
- Use tempered lemon juice and fresh zest for the brightest flavor.
- This recipe scales well — use a larger crockpot and add cooking time if doubling.
Nutrition
Calories: 430kcalCarbohydrates: 6gProtein: 38gFat: 26gSaturated Fat: 12gSodium: 420mgSugar: 3g
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