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Crock Pot Lemon Garlic Butter Chicken Thighs

Crock Pot lemon garlic butter chicken thighs with slow-cooked, very tender meat and a glossy golden butter sauce. Juicy chicken is simmered with lemon juice, zest, garlic, and herbs for a bright, savory finish.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken and aromatics
  • 4 bone-in skin-on chicken thighs
  • 4 tbsp butter sliced
  • 6 garlic minced
  • 0.25 cup lemon juice from 2 lemons
  • 1 lemon zest from 1 lemon
  • 0.5 cup chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 fresh parsley for garnish
  • 2 lemon slices for garnish

Equipment

  • 1 Dutch oven

Method
 

Season and layer
  1. Season the chicken thighs all over with paprika, salt, and black pepper, then place them in the slow cooker.
  2. Pour the chicken broth and lemon juice over the chicken, then add the lemon zest and minced garlic.
  3. Sprinkle the dried thyme and dried rosemary over everything and lay the sliced butter on top so it begins melting into the sauce.
Slow cook until tender
  1. Cook on LOW for 5–6 hours until the chicken is cooked through and very tender.
Crisp the skin (optional)
  1. For crispier skin, broil the chicken for 3–4 minutes, watching closely until the surface turns lightly browned.
Finish and serve
  1. Spoon the lemon garlic butter sauce over the chicken, then serve garnished with fresh parsley and lemon slices.

Notes

Pro tip: For extra sauce flavor, keep the butter slices on top during the first hour so they melt and coat the chicken. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a covered dish. Freezing is yes (up to 3 months), though the lemon zest flavor may mellow slightly. For a lower-sodium option, use low-sodium chicken broth and reduce added salt to taste.