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.
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.