Description
These Crock Pot Lemon Garlic Butter Chicken Thighs are what slow cooker dreams are made of – juicy, tender chicken swimming in a sauce so good you’ll want to bottle it!
Ingredients
Scale
- 2 lbs (900g) bone-in, skin-on chicken thighs (6–8 thighs)
- 4 tablespoons (56g) unsalted butter, melted
- 6 cloves garlic, minced (about 2 tablespoons)
- 2 medium lemons (1 sliced thinly, 1 juiced)
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup (60ml) chicken broth or white wine
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Pat chicken thighs dry with paper towels and season both sides with salt, pepper, and paprika.
- In a bowl, combine melted butter, minced garlic, Italian seasoning, thyme, lemon juice, and red pepper flakes.
- Arrange lemon slices on the bottom of your slow cooker and pour in chicken broth or wine.
- Place seasoned chicken thighs on top of the lemon slices in a single layer, skin side up.
- Pour the garlic butter mixture evenly over the chicken thighs.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours until chicken is tender and reaches 175°F (79°C).
- Optional: For crispy skin, transfer chicken to a baking sheet and broil for 2-3 minutes.
- Serve chicken topped with cooking liquid and garnished with fresh parsley.