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Slow cooker lemon garlic butter chicken thighs served on a plate

Lemon Garlic Butter Chicken Thighs

Tender chicken thighs braised in a rich lemon-garlic butter sauce that makes for an effortless, comforting meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 chicken thighs (bone-in, skin-on) Recommended for best flavor and texture.
  • 1/4 cup unsalted butter Use salted if you reduce added salt.
  • 4 cloves garlic, minced About 1–2 tablespoons.
  • 1 unit lemon, juiced About 2–3 tablespoons.
  • 1 teaspoon dried thyme Or 1 tablespoon fresh thyme.
  • 1 teaspoon kosher salt Adjust to taste if using table salt.
  • 1/2 teaspoon black pepper
  • 1 cup chicken broth Low-sodium is fine.
  • Fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Turn the slow cooker to Low and add the butter. Let it melt and soften for a minute. Stir in the minced garlic and cook until fragrant, about 30–60 seconds.
  2. Pat the chicken thighs dry with paper towels. Dry skin browns better if you finish under the broiler.
  3. Place the thighs in a single layer in the slow cooker, skin side up if possible.
  4. Season each thigh evenly with the salt, black pepper, and dried thyme.
  5. Pour the lemon juice and chicken broth over the chicken, distributing the liquid so it reaches all pieces.
Cooking
  1. Cover and cook on Low for 6–7 hours or on High for 3–4 hours. The thighs are done when they’re fork-tender and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
  2. Optional: For crisper skin, transfer thighs to a baking sheet and broil for 2–3 minutes, watching closely so they don’t burn. Spoon some cooking juices over the thighs before serving.
  3. Sprinkle chopped fresh parsley over the chicken and serve warm.

Notes

Boneless, skinless thighs will work but expect slightly less flavor. For a creamier sauce, stir in 1/4 cup heavy cream in the last 30 minutes of cooking.