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Crock Pot Lemon Garlic Butter Chicken

A hands-off dinner that blends bright lemon, rich butter, and garlic for tender, flavorful chicken. Perfect for busy weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces bone-in, skin-on chicken thighs Or use boneless thighs if preferred
  • 4 tbsp butter, melted Use unsalted if you prefer precise salt control
  • 4 cloves garlic, minced Or 1½ tsp jarred minced garlic in a pinch
  • 1/3 cup chicken broth Or white wine or water + a splash of lemon
  • 1/4 cup lemon juice Freshly squeezed for bright flavor
  • 1 tsp lemon zest
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika Adds warmth and color
  • 1/2 tsp salt Adjust to taste
  • 1/2 tsp black pepper Adjust to taste
  • 1/2 tsp red pepper flakes Optional, for heat
  • 1 tbsp fresh parsley, chopped For garnish
  • 1 slices lemon For serving

Method
 

Preparation
  1. Pat the chicken thighs dry with paper towels. Season both sides evenly with salt, pepper, smoked paprika, and Italian seasoning.
  2. In a small bowl, whisk together melted butter, minced garlic, lemon juice, lemon zest, and chicken broth until combined.
  3. Place the seasoned thighs in a single layer in the crock pot. Pour the lemon garlic butter sauce over the chicken, turning pieces to coat if needed.
Cooking
  1. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is tender and the internal temperature reaches 165°F (74°C).
  2. Optional: If you used skin-on thighs and want crispy skin, transfer the thighs to a rimmed baking sheet and broil on HIGH for 2–3 minutes.
Serving
  1. Garnish with chopped parsley and lemon slices. Serve warm and spoon extra sauce over the chicken.

Notes

Use boneless thighs for faster cooking; swap butter for olive oil for a lighter version; reduce red pepper flakes for a kid-friendly meal.