Crockpot Lemon Garlic Butter Chicken
Tender, juicy chicken thighs cooked in a bright lemon garlic butter sauce in the slow cooker. A hands-off, family-friendly meal that serves 4.
Ingredients
Chicken and seasoning
- 2 to 3 lb bone-in skin-on chicken thighs or boneless thighs
- Salt and freshly ground black pepper to taste
- ½ tsp smoked paprika optional
Lemon garlic butter sauce
- 4 tbsp unsalted butter melted
- 4 cloves garlic finely minced
- 1 large lemon zested and juiced
- ½ cup low-sodium chicken broth or white wine
- 2 tbsp honey or maple syrup, optional
- 1 tsp dried oregano or 1 tablespoon fresh, chopped
Garnish
- Fresh parsley or thyme, chopped
- Lemon slices or extra zest, optional
Instructions
- Pat chicken dry and season with salt, pepper, and smoked paprika if using.
- Whisk melted butter, minced garlic, lemon zest, lemon juice, chicken broth, honey, and oregano in a bowl.
- Place chicken in the slow cooker and pour the lemon garlic butter mixture over it. Add lemon slices if desired.
- Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until chicken reaches 165°F (74°C) and is tender.
- For crispy skin, transfer thighs to a baking sheet and broil 3–5 minutes. Spoon cooking juices over chicken before serving.
Notes
- Bone-in thighs are more forgiving and stay juicier with longer cook times.
- To thicken the sauce, remove chicken and simmer the liquid with a cornstarch slurry until desired consistency.
- Leftovers keep well for 3–4 days in the refrigerator.
Nutrition
Calories: 420kcalCarbohydrates: 5gProtein: 32gFat: 30gSaturated Fat: 12gSodium: 420mgSugar: 3g
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