Description
Enjoy tender and flavorful Crockpot Lemon Garlic Butter Chicken Thighs made with succulent boneless skinless chicken, seasoned with a blend of paprika, garlic, onion, and red pepper flakes, then slow-cooked to perfection in zesty lemon juice, garlic, and generous pats of butter. This easy slow cooker recipe yields juicy chicken thighs infused with rich, buttery, and citrusy notes, perfect for a comforting weeknight dinner.
Ingredients
Scale
Chicken and Seasonings
- 3 pounds boneless skinless chicken thighs
- 2 teaspoons paprika
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
Lemon and Aromatics
- 1 medium lemon (zested and juiced)
- 1 tablespoon minced garlic
Butter and Garnish
- 6 tablespoons salted butter, cut into tablespoon-size slices
- 1 medium lemon (sliced, optional for garnish)
- 1 tablespoon chopped fresh parsley (optional for garnish)
Instructions
- Prepare the Chicken: Place 3 pounds of boneless skinless chicken thighs evenly in the bottom of a 5 to 6-quart slow cooker to create a single layer.
- Mix the Seasonings: In a small bowl, combine 2 teaspoons paprika, 1 1/2 teaspoons salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1/2 teaspoon crushed red pepper flakes. Stir well to blend the spices evenly.
- Season the Chicken: Sprinkle the prepared seasoning mix evenly over the chicken thighs in the slow cooker, ensuring each piece is coated.
- Add Lemon and Garlic: Zest and juice 1 medium lemon. Pour the lemon juice over the chicken in the slow cooker. Then sprinkle the lemon zest and 1 tablespoon minced garlic on top of the chicken.
- Top with Butter: Dot the chicken with 6 tablespoons of salted butter, sliced into tablespoon-sized pieces, distributing them evenly across the surface.
- Cook the Chicken: Cover the slow cooker and cook on low for 4 to 5 hours or on high for 3 hours, until the chicken is tender and reaches an internal temperature of 172°F (74°C).
- Garnish and Serve: For garnish, slice 1 medium lemon and arrange the slices on top of the cooked chicken. Sprinkle with 1 tablespoon chopped fresh parsley if desired. Serve hot, drizzled with the cooking juices for extra flavor.
Notes
- For best results, use boneless, skinless chicken thighs for tender, juicy meat.
- The internal temperature should reach 172°F (74°C) for safe consumption of chicken thighs.
- If you prefer a spicier dish, increase crushed red pepper flakes to taste.
- Butter can be substituted with olive oil for a lighter version, though the flavor will differ.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve moisture.
- Optional garnishes like lemon slices and fresh parsley add brightness and fresh color.
