Go Back

Crock Pot Lemon Garlic Butter Chicken Thighs

Crock Pot lemon garlic butter chicken thighs are slow-cooked until the meat is very tender, bathed in a golden butter sauce with bright lemon. Skin-on, bone-in thighs stay juicy, and you can optionally broil for crisp skin and extra color.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs
Lemon garlic butter sauce
  • 4 tbsp butter sliced
  • 6 garlic minced
  • 0.25 cup lemon juice juice of 2 lemons
  • 1 lemon zest zest of 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
  • 1 fresh parsley for garnish
  • 1 lemon slices for garnish

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Season and load the slow cooker
  1. Season the chicken thighs 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.
Build the lemon herb butter topping
  1. Sprinkle the dried thyme and dried rosemary over everything so the herbs are evenly distributed.
  2. Lay the sliced butter on top in small pieces so it melts into a glossy sauce during cooking.
Cook
  1. Cook on low for 5–6 hours until the chicken is cooked through and very tender, keeping the lid on to maintain moisture.
Optional skin crisping
  1. If you want crisp skin, broil the chicken for 3–4 minutes until the tops are lightly browned.
Serve
  1. Spoon the lemon garlic butter sauce over the chicken and serve garnished with fresh parsley and lemon slices.

Notes

For the brightest flavor, zest the lemon directly over the slow cooker before stirring the sauce. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently until warmed through. Freezing is not recommended because lemon-garlic butter sauce can split as it thaws. If you want a dairy-light option, use a plant-based butter substitute in the same amount for a similar glossy finish.