I still remember the first time I forked into these slow cooker lemon garlic butter chicken thighs—tender meat that practically fell off the bone and a bright, buttery sauce that made even plain rice feel celebratory. This recipe is one of those low-effort, high-reward weeknight dinners: set it, forget it, and come back to a dinner that tastes like you spent much longer than you did. If you like hands-off cooking with bold, fresh flavors, this is a keeper—and it’s a close cousin of other slow-cooker lemon chicken favorites like the slow cooker lemon garlic butter chicken recipe I’ve used for inspo.

Why you’ll love this dish

This recipe checks a lot of boxes: it’s budget-friendly, forgiving (slow cookers are great at forgiving timing mistakes), and family-friendly—kids usually like the buttery, garlicky flavor. It’s also adaptable: tweak the lemon or herbs to suit your mood, serve it over rice or crusty bread, or use leftover sauce to jazz up roasted veggies.

“One-pot comfort with bright lemon and garlicky butter—perfect for busy nights when you want a restaurant-quality sauce with zero fuss.”

If you want pointers on getting the best texture from dark meat, check out this guide to slow cooker chicken thighs techniques for timing and handling tips.

How this recipe comes together

This is a simple, linear process that’s perfect for slow cooker beginners. Here’s a quick overview so you know what to expect:

Melt butter in the slow cooker and add garlic to perfume the fat.
Nestle seasoned chicken thighs into the butter.
Pour lemon juice and chicken broth over the top so the thighs braise gently.
Cover and cook low and slow until the thighs are fall-apart tender.
Finish with fresh parsley for color and brightness.

If you like variations with Italian herbs or a slightly different sauce profile, this recipe idea is similar to the Italian lemon chicken in the slow cooker I tested last month.

What you’ll need

Key ingredients (simple pantry staples):

4 chicken thighs (bone-in, skin-on recommended for flavor)
1/4 cup unsalted butter
4 cloves garlic, minced
1 lemon, juiced (about 2–3 tablespoons)
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 cup chicken broth
Fresh parsley, for garnish

Notes and substitutions:

Use chicken breasts if you must (see FAQs for timing), but thighs stay juicier in the slow cooker.
Unsalted butter lets you control sodium; swap for salted if that’s what you have and reduce added salt.
For a creamier sauce, stir in a splash of cream in the last 15–30 minutes of cooking.

How to prepare it

Start by melting the butter in the slow cooker: set the cooker to low and let the butter soften and melt for a few minutes, then stir in the minced garlic so it becomes fragrant (about 30–60 seconds of gentle heating).
Pat the chicken thighs dry with paper towels and place them in the slow cooker in a single layer.
Season the thighs with salt, black pepper, and dried thyme, rubbing the spices gently over both sides.
Pour the lemon juice and chicken broth over the chicken, ensuring some liquid reaches the bottom to prevent scorching.
Cover and cook: on low for 6–7 hours or on high for 3–4 hours, until the thighs are tender and an instant-read thermometer reads 165°F (74°C) in the thickest part.
Before serving, sprinkle with chopped fresh parsley for color and brightness.

For more ingredient pairings and plating ideas, I like the flavor balance used in this lemon herb chicken with fluffy rice recipe.

Directions

Melt butter in the slow cooker, then stir in the minced garlic so it becomes aromatic.
Place the chicken thighs in the cooker and season both sides with salt, pepper, and thyme.
Pour the fresh lemon juice and chicken broth evenly over the thighs.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the meat is tender and a thermometer reads 165°F (74°C).
Garnish with chopped fresh parsley and serve with your preferred sides.

These directions keep the workflow simple and focused—no extra pots, no complicated steps, just clean flavors and easy timing.

Best ways to enjoy it

Serve over a bed of fluffy rice to soak up the lemon-butter sauce.
Spoon over mashed potatoes or creamy polenta for a comforting plate.
Pair with roasted asparagus or green beans for a fresh contrast.
For a weeknight bowl, add steamed broccoli and a scoop of quinoa.
Finish the plate with lemon wedges for extra zing and a sprinkle of crushed red pepper if you like heat.

How to store & freeze

Refrigerating: Cool the chicken to room temperature (no longer than 2 hours at room temp), then transfer to an airtight container. Store in the fridge for up to 3–4 days.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce, or microwave in short bursts until warmed through. Internal temp should reach 165°F (74°C).
Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. If you plan to freeze, consider storing sauce separately to preserve texture.

Follow safe food-handling practices—always use a thermometer to confirm the chicken has reached a safe internal temperature.

Helpful cooking tips

Searing optional: For a deeper flavor, quickly sear thighs skin-side down in a hot skillet until golden before adding to the slow cooker. It adds time but gives a richer sauce.
Keep garlic aromatic: Don’t overcook garlic in the slow cooker at high heat before adding liquid—garlic can turn bitter if scorched.
Thicken the sauce: If you want a thicker sauce, remove the chicken at the end, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the liquid in the slow cooker, and cook on high for 10–15 minutes to thicken.
Adjust lemon: If the sauce tastes too sharp, add a teaspoon of honey or a pat of butter to round it out.
Use a probe thermometer: If you’re often unsure about doneness, a probe thermometer set to 165°F gives confidence without overcooking.

If you love buttery chicken with a savory twist, you might also enjoy this richer stuffed option I adapted from another favorite: cheesy garlic butter mushroom stuffed chicken.

Creative twists

Creamy lemon butter: Stir in 1/4–1/2 cup heavy cream at the end for a silky sauce.
Mediterranean: Add olives and capers in the last 30 minutes, and swap thyme for oregano.
Spicy lemon: Stir in 1/2 teaspoon crushed red pepper or a diced jalapeño.
Veggie-packed: Add baby potatoes and carrots at the start for a one-pot meal (cut potatoes small to ensure tenderness).
Dairy-free: Replace butter with olive oil and finish with a dairy-free butter alternative.

Common questions

Q: Can I use boneless, skinless chicken thighs or breasts instead?
A: Yes. Boneless, skinless thighs will cook faster—check at 3–4 hours on low. Boneless breasts can dry out in long slow-cook times; if using breasts, cook on low for 3–4 hours and remove as soon as they reach 165°F (74°C).

Q: How do I thicken the sauce naturally?
A: Reduce the liquid by cooking uncovered on high for 20–30 minutes, or whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce to simmer until thickened.

Q: Is it safe to leave this in the slow cooker all day?
A: If your slow cooker holds a safe temperature (keeps food above 140°F), yes—cooking for 6–7 hours on low is standard. For long unattended cooking, use a programmable cooker with an automatic warm setting to avoid overcooking.

Q: Can I double the recipe?
A: Yes—use a larger slow cooker and keep the same cook times, but ensure the cooker isn’t overfilled (leave about an inch of headspace).

Q: What sides pair best?
A: Fluffy rice, mashed potatoes, polenta, crusty bread, or roasted green vegetables all make excellent partners.

Conclusion

This slow cooker lemon garlic butter chicken thigh recipe is a reliable, flavorful weeknight winner—ideal when you want dinner ready without last-minute fuss. For another slow-cooker take with similar bright lemon flavors, see the detailed Crockpot Lemon Garlic Butter Chicken Thighs, and if you prefer a creamier version, check out this Slow Cooker Creamy Lemon Butter Chicken | Life Love and Sugar for inspiration.

Slow Cooker Lemon Garlic Butter Chicken Thighs

A low-effort, high-reward dish featuring tender chicken thighs cooked in a buttery lemon-garlic sauce, perfect for busy weeknight dinners.

Prep Time 10

Cook Time 6

Total Time 6 10

Serving Size servings

Ingredients

Main ingredients

4 pieces chicken thighs (bone-in, skin-on recommended for flavor) Boneless, skinless thighs can be used but they will cook faster.
1/4 cup unsalted butter Control sodium by using unsalted butter.
4 cloves garlic, minced Keep garlic aromatic and avoid overcooking.
1 lemon, juiced (about 2–3 tablespoons) Adjust the amount of lemon based on preference.
1 teaspoon dried thyme Can substitute with oregano for a Mediterranean twist.
1 teaspoon salt
1/2 teaspoon black pepper
1 cup chicken broth
to taste fresh parsley, for garnish Add right before serving.

Instructions

Preparation

Melt butter in the slow cooker on low heat, then stir in the minced garlic until fragrant.
Pat the chicken thighs dry and place them in a single layer in the slow cooker.
Season the thighs with salt, black pepper, and dried thyme, rubbing the spices over both sides.
Pour lemon juice and chicken broth over the chicken, ensuring some liquid reaches the bottom.

Cooking

Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the thighs are tender and reach an internal temperature of 165°F (74°C).
Sprinkle with chopped fresh parsley before serving.

Notes

For creamier sauce, stir in a splash of cream at the end. Store leftovers in an airtight container for up to 3–4 days in the fridge or freeze for up to 3 months.