Crock Pot Chicken Thighs with Lemon Garlic Butter
Tender, buttery chicken infused with bright lemon and fragrant garlic — all made with almost no hands-on time. A low-effort dish that's perfect for busy weeknights.
Ingredients
Main ingredients
- 4 pieces chicken thighs (bone-in, skin-on recommended) Boneless or skinless can be used but cook time and texture will vary.
- 2 tablespoons lemon juice About half a lemon.
- 4 cloves garlic, minced Or 1-2 teaspoons jarred minced garlic.
- 1/4 cup butter, melted Use unsalted for tighter salt control.
- to taste N/A salt and pepper
- as needed N/A fresh parsley For garnish.
Substitution options
- N/A N/A olive oil or vegan butter To replace butter for dairy-free versions.
- 1 tablespoon white wine vinegar Substitute with 1 tablespoon water if lemons are not available.
- N/A N/A roasted garlic For a sweeter, mellow profile.
Instructions
Preparation
- Melt the butter and stir it with the lemon juice and minced garlic in a small bowl to create the lemon-garlic butter sauce.
- Season both sides of the chicken thighs with salt and pepper.
- Place the thighs in a single layer in the crock pot, slightly overlapping if necessary.
- Pour the lemon-garlic butter evenly over the chicken, ensuring garlic is well-distributed.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours until the internal temperature reaches 165°F.
- Garnish with chopped fresh parsley before serving.
- For a browned top, transfer thighs to a baking sheet and broil for 2–3 minutes.
Notes
For meal prep and leftovers, refrigerate within two hours. Consume within 3–4 days and reheat gently.