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Crock Pot Lemon Garlic Butter Chicken Thighs

Crock Pot lemon garlic butter chicken thighs slow-cooked until fork-tender, with a buttery sauce infused with garlic, lemon juice, and Dijon. Juicy chicken cooks in chicken broth and herbs so every bite stays moist, perfect over mashed potatoes, rice, or roasted vegetables.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2.5 lb boneless, skinless chicken thighs Boneless, skinless for even slow-cooking.
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
Lemon Garlic Butter Sauce
  • 4 tbsp unsalted butter Melt before whisking sauce.
  • 6 cloves garlic, minced Minced so it distributes through the sauce.
  • 1 cup chicken broth
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme
Finishing
  • 2 tbsp chopped fresh parsley
  • 1 Lemon slices, for garnish Optional but recommended for brightness.

Equipment

  • 1 Dutch oven

Method
 

Season the chicken
  1. Season the chicken thighs with the salt, black pepper, garlic powder, onion powder, Italian seasoning, and paprika in an even layer.
  2. Place the seasoned chicken thighs into the crock pot in an even layer so they cook uniformly.
Make the lemon garlic butter sauce
  1. Whisk together the melted butter, minced garlic, chicken broth, lemon juice, lemon zest, Dijon mustard, and dried thyme until well combined.
  2. Pour the lemon garlic butter sauce over the chicken thighs, covering the top as evenly as possible.
Slow-cook until fork-tender
  1. Cover and cook on Low for 5–6 hours, until the chicken reaches an internal temperature of 165°F and becomes fork tender.
  2. If cooking on High, cover and cook for 2½–3½ hours, until the chicken reaches an internal temperature of 165°F and becomes fork tender.
  3. During the final 30 minutes, spoon the cooking juices over the chicken several times for extra flavor.
Finish and serve
  1. Sprinkle with chopped fresh parsley and garnish with fresh lemon slices.
  2. Serve the chicken with the buttery lemon garlic sauce over mashed potatoes, rice, egg noodles, or roasted vegetables.

Notes

Pro tip: Use a meat thermometer—165°F is the sweet spot for juicy thigh meat in a slow cooker. Store leftovers in the refrigerator up to 4 days in a covered container; reheat gently in the microwave or on the stovetop with a splash of the sauce. Freeze yes: portion cooled chicken and sauce for up to 3 months. For a lighter option, swap half the butter for olive oil while keeping the lemon and Dijon the same.