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Crock Pot Lemon Garlic Butter Chicken Thighs

Crock Pot lemon garlic butter chicken thighs with slow-cooked, tender meat and a bright lemon-garlic butter sauce. Bone-in, skin-on chicken simmers until juicy, then optional broiling crisps the skin.
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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
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs
Lemon garlic butter sauce
  • 4 tbsp butter sliced
  • 6 garlic minced
  • 0.25 cup lemon juice juice of 2 lemons
  • 1 lemon zest zest of 1 lemon
  • 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
  • 0.25 cup butter slices lay slices on top
Garnish
  • 1 fresh parsley
  • 1 lemon slices

Equipment

  • 1 Dutch oven

Method
 

Season and layer in the slow cooker
  1. Season the chicken thighs with paprika, salt, and black pepper, then place them in the slow cooker.
  2. Pour the chicken broth and lemon juice over the chicken, then add the lemon zest and minced garlic.
  3. Sprinkle the dried thyme and dried rosemary evenly over everything, then lay the butter slices on top.
Slow 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, with the sauce turning golden around the edges.
Optional skin crisping
  1. For extra crisp skin, broil the chicken for 3–4 minutes, watching until the top looks lightly browned and crisp.
Finish and serve
  1. Spoon the lemon garlic butter sauce over the chicken and serve garnished with fresh parsley and lemon slices, so the citrus brightens the top right before eating.

Notes

For the best sauce consistency, avoid stirring during the slow-cooking window so the butter emulsifies naturally with lemon and broth. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in the microwave or on low until warmed through. Freezing is not recommended because the lemon-butter sauce can separate after thawing. For a lower-fat option, use light butter or swap to olive oil spread, keeping the same seasoning and cooking times.