Crock Pot Lemon Garlic Butter Chicken Thighs Recipe
I make this lemon garlic butter chicken in the crock pot when I need hands-off comfort food that still tastes bright and fresh. The thighs stay juicy, the butter-lemon sauce becomes glossy and fragrant, and a quick broil at the end gives you a restaurant-worthy finish without much fuss. It’s one of those weeknight winners that doubles as an easy dinner for guests.
Why you’ll love this dish
This recipe hits a sweet spot: minimal effort, maximum flavor. The slow cooking gently breaks down the connective tissue in bone-in thighs so they’re fall-off-the-bone tender, while fresh lemon and garlic cut through the richness of the butter. It’s also very forgiving — swap bone-in for boneless if you prefer, or toss in extra garlic for a bolder punch.
“A luminous sauce, juicy thighs, and the kind of simple technique I come back to week after week.” — a regular at my dinner table
Quick reasons to make it:
- Perfect for busy weeknights or lazy Sundays.
- Budget-friendly: chicken thighs are affordable and flavorful.
- Kid-friendly but easy to spice up with red pepper flakes for adults.
- Easy to scale up for meal prep or a family dinner.
If you enjoy other one-pot slow-cooker chicken meals, you might also like this Crockpot Garlic Parmesan Chicken Thighs for a cheesier, herb-forward option.
How this recipe comes together
Quick overview so you know what to expect: pat and season the thighs, whisk together melted butter, lemon, garlic and chicken broth, then pour it over the chicken in the crock pot. Slow-cook until tender, then optionally broil briefly to crisp the skin. The sauce stays silky and makes a great spoonable finish.
A bit more detail on timing and texture:
- Prep time: ~10–15 minutes.
- Cook time: 6–7 hours on LOW or 3–4 hours on HIGH.
- Finish: 2–3 minutes under a hot broiler if you want crisp skin.
- Doneness: the thighs are safe at 165°F, but many cooks like to take dark meat to 175–185°F for extra tenderness.
If you’re comparing slow-cooker styles, this method gives a different texture than quick-cooker or air-fryer recipes — try this Air Fryer Honey Butter Garlic Chicken Tenders when you want fast crispiness instead.
Gather these items
- 6 chicken thighs, bone-in and skin-on (or boneless, if preferred)
- 4 tablespoons butter, melted
- 4 cloves garlic, minced (or more to taste)
- 1/3 cup chicken broth
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1 teaspoon lemon zest
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt and 1/2 teaspoon black pepper (adjust to taste)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon slices for serving
Notes and substitutions:
- Boneless thighs cook a little faster; reduce time by about 1–1.5 hours on LOW.
- Use low-sodium chicken broth if you watch salt; add salt at the end if needed.
- Swap butter for olive oil for a dairy-free variation, and consider adding a splash of white wine for extra depth.
How to prepare it
- Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, smoked paprika, and Italian seasoning.
- In a small bowl, whisk melted butter with minced garlic, lemon juice, lemon zest, and chicken broth until combined.
- Arrange the seasoned thighs in the crock pot in a single layer (shingled is fine). Pour the lemon-garlic butter sauce evenly over the chicken. Sprinkle red pepper flakes on top if using.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours. The chicken is done when the internal temperature reaches at least 165°F and the meat is tender.
- Optional crisping: transfer thighs to a rimmed baking sheet and broil 2–3 minutes, watching closely, until the skin bubbles and browns.
- Garnish with chopped parsley and lemon slices. Spoon some sauce over the chicken and serve warm.
Chef’s pacing tip: don’t skip patting the skin dry if you plan to broil — that step helps the skin crisp quickly.
What to serve it with
- Starches: creamy mashed potatoes, buttery egg noodles, or garlic rice soak up the sauce beautifully.
- Vegetables: roasted asparagus, sautéed green beans, or a lemony spinach salad keep the plate bright.
- Lighter option: serve over a bed of mixed greens with extra lemon and a drizzle of the cooking juices.
- Wine pairing: a crisp Sauvignon Blanc or unoaked Chardonnay balances the lemon and butter.
For a lemon-forward spin that leans more Italian, try serving alongside this Crock-Pot Lemony Chicken Piccata, which pairs capers and lemon in a similar, tangy way.
Storage and reheating tips
- Refrigerate: Cool to room temperature, then store in an airtight container up to 3–4 days. Keep the sauce with the chicken to prevent drying.
- Freeze: Place cooled thighs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Gently reheat on the stovetop over low heat until warmed through, or in a 325°F oven (covered) for 15–20 minutes. If using a microwave, cover and heat in short intervals to avoid overcooking.
- Food safety: Always reheat to at least 165°F. Discard leftovers left out at room temperature for more than 2 hours.
Pro chef tips
- Brown first for flavor (optional): If you have a few extra minutes, sear thighs skin-side down in a hot skillet until golden before slow cooking. It adds depth but isn’t necessary.
- Lemon timing: Add the lemon zest to the sauce before cooking, but for the freshest citrus aroma, sprinkle a little extra zest and a squeeze of lemon over the finished chicken.
- Control salt: If using store-bought broth or salted butter, reduce the added salt and adjust at the end.
- Texture: Bone-in thighs stay juicier; boneless are quicker but can dry slightly if overcooked. Use a probe thermometer to avoid guesswork.
- Sauce thickening: If you like a thicker sauce, remove the chicken at the end and simmer the liquid on the stovetop for a few minutes, or whisk in a small slurry of cornstarch and water.
One more useful reference on slow-cooker techniques: the texture differences between methods can be dramatic — keep a thermometer handy to hit the perfect doneness.

Creative twists
- Lemon-Caper: Stir in 1–2 tablespoons capers with the sauce for a piccata-style tang.
- Herb-forward: Replace Italian seasoning with herbes de Provence and finish with chopped tarragon.
- Spicy honey: Add 1 tablespoon honey and omit red pepper flakes, or keep both for sweet-heat contrast.
- Mediterranean: Add olives and cherry tomatoes to the crock pot for a rustic braise.
- Low-FODMAP: Use garlic-infused oil instead of minced garlic to reduce FODMAPs while keeping garlic flavor.
Common questions
Q: Can I use boneless, skinless chicken thighs?
A: Yes. Boneless thighs will cook faster — check after about 2.5–3 hours on HIGH or 5–6 hours on LOW. Use a thermometer to avoid overcooking.
Q: Do I need to brown the chicken first?
A: No, browning is optional. It adds flavor and color, but the slow cooker develops plenty of flavor on its own.
Q: Is the sauce safe to eat if it’s been refrigerated?
A: Yes. Store the chicken and sauce together in the fridge. Reheat until steaming hot (165°F). If freezing, thaw overnight in the fridge before reheating.
Q: How can I thicken the sauce?
A: Remove the chicken and simmer the liquid on the stove until reduced, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer until it thickens.
Q: What if my crock pot is very full?
A: Don’t overfill beyond two-thirds full. Overcrowding can increase cooking time and cause uneven doneness.
Conclusion
This Crock Pot Lemon Garlic Butter Chicken Thighs recipe is a reliable, flavorful option for busy cooks who still want a fresh, bright meal. For a similar slow-cooker version with step-by-step photos, you can consult Crockpot Lemon Garlic Butter Chicken Thighs (The Stay At Home Chef). If you’d like a different take with slight ingredient tweaks and tips, see Crock Pot Chicken thighs Recipe with Lemon Garlic Butter – EatWell101.
Crock Pot Lemon Garlic Butter Chicken Thighs

Ingredients
Main Ingredients
- 6 pieces chicken thighs, bone-in and skin-on (or boneless, if preferred)
- 4 tablespoons butter, melted
- 4 cloves garlic, minced (or more to taste)
- 1/3 cup chicken broth Use low-sodium if watching salt
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1 teaspoon lemon zest
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt Adjust to taste
- 1/2 teaspoon black pepper Adjust to taste
- 1/2 teaspoon red pepper flakes Optional, for heat
- 1 tablespoon fresh parsley, chopped For garnish
- as needed lemon slices For serving
Instructions
Preparation
- Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, smoked paprika, and Italian seasoning.
- In a small bowl, whisk melted butter with minced garlic, lemon juice, lemon zest, and chicken broth until combined.
- Arrange the seasoned thighs in the crock pot in a single layer. Pour the lemon-garlic butter sauce evenly over the chicken. Sprinkle red pepper flakes on top if using.
Cooking
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours. The chicken is done when the internal temperature reaches at least 165°F and the meat is tender.
- Optional crisping: transfer thighs to a rimmed baking sheet and broil for 2–3 minutes, watching closely, until the skin bubbles and browns.
- Garnish with chopped parsley and lemon slices. Spoon some sauce over the chicken and serve warm.
