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Crock Pot Lemon Garlic Butter Chicken Thighs

Crock Pot lemon garlic butter chicken thighs with tender, slow-cooked chicken and a glossy golden butter sauce. Seasoned thighs cook low-and-slow with lemon juice, zest, garlic, and herbs for a bright, savory finish.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs Use thighs with skin for the best tender texture and optional broil crisping.
Butter and aromatics
  • 4 tbsp butter Slice butter so it melts evenly over the chicken.
  • 6 garlic Minced cloves dissolve into the sauce.
  • 0.25 cup lemon juice Juice about 2 lemons (roughly 1/4 cup).
  • 1 lemon zest Zest 1 lemon for extra aroma.
Liquid and seasonings
  • 0.5 cup chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Garnish
  • 1 fresh parsley Chop for easy sprinkling.
  • 1 lemon slices Cut into thin slices for serving.

Equipment

  • 1 slow cooker

Method
 

Season and layer in the slow cooker
  1. Season the bone-in skin-on chicken thighs with paprika, salt, and black pepper, then place them in the slow cooker with skin facing up when possible. Visual cue: the thighs should look evenly speckled with spices.
  2. Pour the chicken broth and lemon juice over the chicken, then add the lemon zest and minced garlic on top. Visual cue: the liquid should pool around the edges of the thighs.
  3. Sprinkle the dried thyme and dried rosemary over everything, then lay the sliced butter pieces on top. Visual cue: small butter slices should be visible on the surface before cooking.
Cook until tender
  1. Cook on LOW for 5–6 hours, or HIGH for 2.5–3 hours, until the chicken is cooked through and very tender. Visual cue: the meat should pull apart easily with a fork.
Crisp the skin (optional) and serve
  1. Optional: broil the chicken for 3–4 minutes to crisp the skin. Visual cue: the skin should turn lightly golden in spots.
  2. Spoon the butter sauce from the slow cooker over the chicken, then garnish with fresh parsley and lemon slices before serving. Visual cue: the chicken should look glossy and sauce-coated.

Notes

For the richest sauce, keep the lid closed during the slow-cook window so heat doesn’t escape. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently until hot. Freezing is yes—freeze in portions up to 2 months and thaw overnight in the fridge. For a dairy-light option, use plant-based butter instead of butter (the sauce may be slightly less creamy).