Description
This Crock-Pot Lemon Garlic Butter Chicken is a tender, flavorful dish featuring juicy chicken thighs or breasts slow-cooked in a luscious lemon garlic butter sauce infused with herbs. Perfect for an easy, hands-off meal, it’s ideal served over rice, mashed potatoes, or pasta to soak up the zesty sauce.
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
- Lemon slices (optional)
- Chopped fresh parsley (optional)
Instructions
- Prepare the Chicken: Place the boneless skinless chicken thighs or breasts in the bottom of the Crock-Pot, arranging them evenly to create a single layer for even cooking.
- Make the Sauce: In a small bowl, whisk together the melted unsalted butter, minced garlic, fresh lemon juice and zest, dried oregano, dried thyme, salt, black pepper, and crushed red pepper flakes if using, ensuring all ingredients are well combined to create a flavorful sauce.
- Combine and Pour: Pour the lemon garlic butter mixture evenly over the chicken pieces in the Crock-Pot, making sure to coat all the chicken. Then, add the low-sodium chicken broth around the edges of the Crock-Pot to avoid washing away the seasoning on top.
- Cook: Cover the Crock-Pot and cook on the low setting for 5 to 6 hours, or on the high setting for 2.5 to 3 hours. The chicken should be tender and fully cooked through before proceeding.
- Serve: Before serving, spoon some of the flavorful buttery lemon garlic sauce over the chicken. Garnish with fresh chopped parsley and lemon slices if desired to add freshness and visual appeal.
Notes
- Serve over rice, mashed potatoes, or pasta to soak up the flavorful sauce.
- Leftovers can be stored in the fridge 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.
