This Crockpot Lemon Garlic Butter Chicken is the kind of meal that makes you feel like a kitchen pro with almost no effort. It’s buttery, garlicky, and has the perfect pop of lemon—plus, the slow cooker does all the work! Perfect for busy weeknights or when you just don’t feel like cooking but still want something homemade. Serve it over rice, mashed potatoes, or with some crusty bread to soak up all that delicious sauce.
Let’s get cooking!
What You’ll Need
Ingredients
- 4-6 boneless, skinless chicken thighs (or breasts)
- 4 cloves garlic, minced
- 4 tbsp unsalted butter, melted
- 1 cup chicken broth
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp paprika
- ½ tsp red pepper flakes (optional)
- 1 tbsp cornstarch (for thickening sauce, optional)
- Fresh parsley, chopped (for garnish)
- Lemon slices (for garnish)
Tools
- Slow cooker
- Small mixing bowl
- Whisk or spoon
- Measuring cups & spoons
- Cutting board & knife
Pro Tips
- Use chicken thighs – They stay juicier in the slow cooker than chicken breasts.
- Don’t skip the lemon zest – It adds way more lemon flavor than just the juice!
- For extra crispy chicken, sear it in a pan before adding it to the crockpot.
- Thicken the sauce by mixing cornstarch with water and stirring it in at the end.
- Great for meal prep – This reheats beautifully for lunches all week.
Substitutions & Variations
- Swap chicken thighs for chicken breasts if you prefer leaner meat.
- No fresh lemon? Use bottled lemon juice, but fresh is best!
- Add veggies like baby potatoes, carrots, or green beans for a one-pot meal.
- Want it creamy? Stir in ½ cup of heavy cream at the end.
Make Ahead Tips
- Mix all the ingredients (except cornstarch) in a zip-top bag and freeze for a dump-and-go meal later.
- You can also prep the sauce ahead and store it in the fridge for up to 2 days.
How to Make It
1. Prep the Chicken
Pat the chicken dry with paper towels, then season with salt, pepper, oregano, thyme, paprika, and red pepper flakes.
2. Make the Sauce
In a small bowl, whisk together melted butter, minced garlic, chicken broth, lemon juice, and lemon zest.
3. Add Everything to the Crockpot
Place the seasoned chicken in the slow cooker and pour the garlic butter sauce over the top. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
4. Thicken the Sauce (Optional)
If you want a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water and stir it into the slow cooker during the last 30 minutes of cooking.
5. Serve & Enjoy!
Spoon the chicken onto plates, drizzle with sauce, and garnish with fresh parsley and lemon slices. Serve over rice, mashed potatoes, or with crusty bread.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months in a freezer-safe container.
- Reheat in the microwave or on the stovetop over low heat.
Time to Dig In!
This Crockpot Lemon Garlic Butter Chicken is so easy and so flavorful—I know you’re gonna love it! Give it a try and let me know in the comments how it turned out. Got any fun variations? I’d love to hear! 💛🍋
