Crock Pot Lemon Garlic Butter Chicken Thighs
This lemon garlic butter chicken cooked in a crock pot is perfect for busy weeknights—juicy thighs with a glossy lemon-butter sauce that's both comforting and fresh.
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.
Notes
Boneless thighs cook a little faster; reduce time by about 1–1.5 hours on LOW. Use olive oil for a dairy-free variation.