Description
This Crock-Pot Lemon Garlic Butter Chicken recipe is an easy, flavorful, and tender dish perfect for busy weeknights. Chicken thighs or breasts are slow-cooked in a zesty lemon garlic butter sauce infused with herbs, resulting in juicy meat with a bright, buttery sauce that’s perfect for serving over rice, mashed potatoes, or pasta.
Ingredients
Scale
Chicken
- 2 pounds boneless skinless chicken thighs or breasts
Sauce
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, minced
- Juice of 1 lemon (about 3 tablespoons)
- Zest of 1 lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup low-sodium chicken broth
Garnish (optional)
- Lemon slices
- Chopped fresh parsley
Instructions
- Prepare Chicken: Place the boneless skinless chicken thighs or breasts in the bottom of the Crock-Pot, arranging them evenly to ensure even cooking.
- Mix Sauce: In a small bowl, whisk together the melted butter, minced garlic, lemon juice, lemon zest, dried oregano, dried thyme, salt, black pepper, and crushed red pepper flakes if using. This mixture will provide the rich, tangy, and aromatic flavor base.
- Add Sauce to Chicken: Pour the lemon garlic butter mixture evenly over the chicken pieces, making sure they are well coated with the seasoning for maximum flavor infusion.
- Pour Broth: Add the low-sodium chicken broth to the Crock-Pot, pouring it around the edges to avoid washing off the seasoning on top of the chicken.
- Cook: Cover the Crock-Pot and cook on low for 5 to 6 hours or on high for 2.5 to 3 hours, until the chicken is tender and fully cooked through, reaching an internal temperature of 165°F (74°C).
- Serve: Before serving, spoon some of the buttery lemon garlic sauce over the chicken to enhance the flavor. Garnish with fresh parsley and lemon slices if desired for a fresh presentation and added zest.
Notes
- Serve over rice, mashed potatoes, or pasta to soak up the flavorful sauce.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a creamier version, stir in 2 tablespoons of heavy cream at the end of cooking.
