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Crock Pot Lemon Garlic Butter Chicken Thighs

Crock pot lemon garlic butter chicken thighs cook slowly until tender, then get topped with a bright, buttery garlic sauce. Choose LOW or HIGH and check that the thickest thigh reaches 165°F before serving.
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Prep Time 10 minutes
Cook Time 5 hours
Resting 5 minutes
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb chicken thighs boneless, skinless
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp Italian seasoning
  • 4 cloves garlic minced
  • 0.5 cup chicken broth low-sodium
  • 2 tbsp lemon juice fresh
  • 4 tbsp unsalted butter cut into pieces

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Arrange the chicken thighs in a 6-quart slow cooker.
  2. Season both sides with the kosher salt, black pepper, and Italian seasoning.
  3. Scatter the minced garlic over the chicken.
  4. Pour in the low-sodium chicken broth and fresh lemon juice.
  5. Arrange the butter pieces on top.
  6. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the thickest thigh reaches 165°F on an instant-read thermometer.
  7. Rest the chicken in the slow cooker for 5 minutes.
  8. Spoon the lemon-garlic butter sauce over the thighs.
  9. Serve.

Notes

For the most reliable doneness, check the thickest thigh with an instant-read thermometer. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a dairy-free version, replace the butter with an equal amount of olive oil.