Crock Pot Lemon Garlic Butter Chicken
You get home. You’re tired. The last thing you want to do is fight with a complicated recipe. You just want a good meal without the drama.
I get it. After working in busy kitchens for years, the last thing I want is a fussy dinner at home.
This Crock Pot Lemon Garlic Butter Chicken is the answer. It’s a throw-it-in-the-pot meal that tastes like you worked on it for hours. Let’s make something amazing the easy way.
Crock Pot Lemon Garlic Butter Chicken
This recipe is all about big flavor with little effort. The chicken gets super tender, and the sauce is good enough to drink. Seriously.
What You’ll Need
- 4-6 boneless, skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 whole head of garlic, cloves minced
- 1/2 cup chicken broth
- 1/4 cup melted butter, unsalted
- Juice of 1 large lemon (about 3 tablespoons)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
Kitchen Tools You’ll Use
- A slow cooker (Crock Pot)
- A small bowl for mixing
- Measuring cups and spoons
- A whisk
- A cutting board and knife
Step-by-Step Instructions
Step 1: Pat the chicken thighs dry with a paper towel. This helps them get a better color, even in the slow cooker.
Step 2: Season both sides of the chicken with salt, pepper, and paprika. Don’t be shy with the seasoning.
Step 3: In your small bowl, whisk together the melted butter, minced garlic, lemon juice, and chicken broth.
Step 4: Place the seasoned chicken in the bottom of your slow cooker. Try to keep it in a single layer.
Step 5: Pour the butter and garlic mixture over the chicken. Sprinkle the thyme over everything.
Step 6: Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. The chicken should be cooked through and very tender.
Step 7: Once cooked, carefully remove the chicken from the crock pot and place it on a plate.
Step 8: Whisk the fresh parsley into the sauce left in the slow cooker. Pour the sauce over the chicken and serve it up.
Pro Tips from a Chef
I’ve made this dish more times than I can count. Here are a few tricks I’ve learned that make a real difference.
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Sear the Chicken First: I know, it’s an extra pan to wash. But browning the chicken in a hot skillet for 2-3 minutes per side before adding it to the crock pot adds a huge layer of flavor. It’s not required, but it’s worth it.
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Use Fresh Everything: If you can, use fresh lemon juice, fresh garlic, and fresh herbs. The stuff in a jar or bottle just doesn’t have the same bright taste. It makes a noticeable difference in the final sauce.
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Finish with Cold Butter: For a restaurant-quality sauce, turn the slow cooker to high after you remove the chicken. Whisk in 1-2 tablespoons of cold butter until it melts. This makes the sauce thicker, shinier, and extra rich.
Perfect Pairings & Fun Variations
This chicken is great on its own, but it’s even better with the right side dishes.
| Starch | Vegetable | Garnish |
|---|---|---|
| Mashed Potatoes | Roasted Asparagus | Fresh Parsley |
| Egg Noodles | Steamed Green Beans | Lemon Zest |
| Fluffy Rice | Sautéed Spinach | Chopped Chives |
Feeling like changing things up? It’s easy to add a new spin to this recipe.
| Add-In | Flavor Profile | When to Add |
|---|---|---|
| Capers | Salty & Briny | With the sauce |
| Red Pepper Flakes | A little heat | With the seasonings |
| Sun-dried Tomatoes | Sweet & Tangy | With the sauce |
Substitutions
Don’t have something on hand? No problem.
- Chicken: You can use boneless, skinless chicken breasts. Just reduce the cook time a bit (check them at 3 hours on low) so they don’t dry out.
- Herbs: No fresh herbs? Use 1 teaspoon of dried thyme and 1 teaspoon of dried parsley instead. Add them with the sauce ingredients.
- Butter: If you need a dairy-free option, you can use a good quality olive oil or a dairy-free butter substitute.
Diet-Friendly Swaps
Making this fit your eating style is simple.
| For a… | Swap This | With This |
|---|---|---|
| Lower-Fat Meal | Chicken Thighs | Chicken Breasts |
| Dairy-Free Dish | Butter | Ghee or Olive Oil |
| Keto-Friendly Meal | Potatoes/Rice Side | Cauliflower Rice |
Make-Ahead and Storage Tips
You can mix the sauce ingredients (broth, melted butter, garlic, lemon juice) and store it in an airtight container in the fridge for up to 2 days.
Have leftovers? Lucky you. Store the chicken and sauce in an airtight container in the refrigerator for up to 3 days.
To reheat, gently warm it in a saucepan on the stove or in the microwave. Don’t overheat it, or the chicken can get tough.
Frequently Asked Questions
Q1. Can I use frozen chicken?
Ans: I really suggest you don’t. Frozen chicken releases a lot of water as it cooks, which will make your sauce thin and bland. Thaw it completely first.
Q2. My sauce is too thin. How can I fix it?
Ans: Easy fix. Remove the chicken. In a small bowl, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water to make a slurry. Whisk it into the sauce in the crock pot, turn the heat to high, and let it bubble for a few minutes to thicken.
Q3. Why did my chicken turn out dry?
Ans: This usually happens for two reasons: you used chicken breasts and cooked them too long, or your slow cooker runs hotter than average. Next time, check the chicken an hour earlier.
Wrapping Up
See? A delicious, home-cooked meal doesn’t have to be a big project. This recipe gives you a tender, flavorful dinner that practically makes itself.
Now it’s your turn. Give it a try and let me know how it goes in the comments below. I love hearing about your kitchen wins
