Delicious Lemon Garlic Butter Chicken Thighs Crockpot Recipe

Indulge in the savory delight of our mouthwatering Lemon Garlic Butter Chicken Thighs cooked in a Crock-Pot. This easy-to-follow recipe promises extraordinary flavors that will tantalize your taste buds.

Ingredients for Crockpot Lemon Garlic Butter Chicken Thighs:

6-8 boneless chicken thighs, either skinless or with skin
Salt and pepper (to taste)
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/2 teaspoon of crushed red chili pepper flakes or Cayenne (optional)
1/2 teaspoon of paprika
4 garlic cloves, thinly sliced or minced
1 teaspoon of Italian seasoning
1/2 stick of butter, diced
Zest of half a lemon
Juice of one lemon
1/3 cup of low-sodium chicken broth
Chopped fresh parsley and lemon slices for garnish

Instructions:

This Crockpot Lemon Garlic Butter Chicken Thighs recipe is incredibly simple to prepare. Start by placing the chicken thighs in your slow cooker.
Combine 1/3 cup of chicken broth with lemon juice and zest, then pour this flavorful mixture over the chicken.
Season the chicken thighs with Italian seasoning, onion powder, garlic powder, paprika, crushed red chili pepper flakes (if you desire some heat), salt, and pepper.
Sprinkle fresh minced garlic over the chicken and top it with diced butter.
Cook on High for 3-4 hours.
Once the chicken thighs are perfectly cooked, serve them over your choice of white rice, pasta, cauliflower rice, mashed potatoes, zucchini noodles, or egg noodles.
For a thinner sauce, you can add about 1/2 to 1 cup of water or chicken broth to the mixture.

Tips for the Perfect Crockpot Chicken Thighs:

Elevate the dish by cooking the chicken over a bed of chunky cauliflower florets, transforming it into a one-pot meal that bursts with flavor. If you’re not following a keto or low-carb diet, consider using baby or new potatoes instead.
To brighten the flavors, add a dash of fresh lemon juice at the end of cooking.
Opt for skinless chicken thighs, as chicken skin can render the dish overly greasy when combined with the buttery sauce. If you prefer, you can use skinless chicken breasts for a leaner option that shreds easily after slow-cooking.
Shredding the chicken is a fantastic alternative. Simply remove the cooked chicken thighs from the crockpot, shred them on a cutting board after removing the bone, and then mix them with the sauce to reheat quickly before serving.

Directions:

Place the chicken thighs at the bottom of your slow cooker. Combine 1/3 cup of chicken broth, lemon juice, and zest in a small bowl. Pour this mixture over the chicken thighs. In another small bowl, combine Italian seasoning, onion powder, garlic powder, paprika, crushed red chili pepper flakes, salt, and pepper. Sprinkle the spice mix over the chicken thighs and add the fresh minced garlic and diced butter.
Cover the crockpot and cook the chicken thighs for 3-4 hours on HIGH or 6-8 hours on LOW.
To finish, sprinkle your Crockpot Lemon Garlic Butter Chicken Thighs with chopped parsley and garnish with lemon slices. Serve hot with cauliflower rice, spiralized zucchini noodles, rice, pasta, or quinoa. Enjoy! ❤️

What to Serve with Your Crockpot Chicken Thighs:

Cauliflower rice and zucchini noodles are excellent choices, particularly for those on low-carb or keto diets. However, this slow cooker chicken thighs recipe also pairs wonderfully with regular pasta or rice.

Storing Your Leftover Crockpot Chicken Thighs:

These delectable chicken thighs keep well for up to 3 days when stored in an airtight container. Reheat them gently in the microwave or on the stove, adding a tablespoon of water to loosen the sauce. You can also freeze the chicken thighs for up to 3 months. And don’t forget to toss the shredded chicken leftovers with a fresh salad – it’s a delightful combination!