I’ve been making this Slow Cooker Lemon Butter Chicken & Potatoes for weeknight dinners and weekend meal prep — it’s bright, comforting, and forgiving. The lemon and butter make a silky sauce while small potatoes soak up every drop; I often double the sauce because everyone likes extra spooning over rice. If you enjoy saucy slow-cooker meals, you might also like my take on garlic butter steak bites and potatoes for more family-friendly comfort food.
Why Make This Recipe
- Flavor: Bright lemon, rich butter, and aromatics create a balanced, craveable sauce.
- Convenience: Dump-and-go prep with hands-off slow cooking frees up your evening.
- Nutrition: Lean chicken provides protein while potatoes add fiber and potassium.
- Crowd-pleaser: Easy to scale for potlucks, busy families, or meal prep.
- Personal insight: I love this because the lemon keeps the dish from feeling heavy — even doubling the butter, it stays fresh and vibrant.
Recipe Overview
Prep time: 15 minutes.
Cook time: 3–4 hours on High or 6–7 hours on Low.
Total time: 3–7 hours 15 minutes (depending on heat setting).
Servings: 4–6.
Difficulty: Easy.
Method: Sear (optional) then slow-cooker braise in a 6-quart slow cooker; finish with a quick sauce reduction if needed. For a rice-based dinner, try my slow cooker lemon herb chicken and rice to pair with the sauce and potatoes.
My Experience Making This Recipe
I tested this recipe with both boneless and bone-in chicken; boneless thighs gave the juiciest results and held up well in reheating. Early tests skimmed the pan juices and seared the chicken first — searing adds color and a deeper flavor, but it’s optional if you’re short on time.
How to Make Slow Cooker Lemon Butter Chicken & Potatoes You’ll Crave
This is a layered slow-cooker braise: potatoes and aromatics form the base, chicken sits on top, and a lemon-butter broth cooks everything until tender. Key techniques are optional searing for Maillard flavor, layering to prevent soggy chicken, and finishing the sauce on the stovetop to concentrate flavors. If you want a quicker weeknight route, this recipe adapts to a dump-and-go style similar to the dump-and-go Marry Me Chicken approach.
Expert Tips for Success
- Sear the chicken briefly (2–3 minutes per side) in a hot skillet to develop color and extra flavor before adding to the slow cooker.
- Cut potatoes evenly (about 1–1.5 inches) so they cook in the same time as the chicken.
- Use an instant-read thermometer and pull chicken at 165°F for safe, juicy meat.
- If the sauce is thin, remove chicken and reduce the liquid on the stovetop over medium-high for 5–8 minutes or whisk in 1 tsp cornstarch slurry for immediate thickening. For more slow-cooker flavor inspiration, check this garlic butter beef bites and potatoes technique for browning and finishing tips.
How to Serve Slow Cooker Lemon Butter Chicken & Potatoes You’ll Crave
- Serve over steamed white rice or buttery egg noodles to soak up sauce.
- Add a simple green side: steamed green beans or a peppery arugula salad brightens the plate.
- For a low-carb option, swap potatoes for cauliflower florets and finish with extra lemon zest.
- For entertaining, garnish with chopped parsley and lemon slices for a fresh, restaurant-style presentation; try pairing it with a milder option like slow cooker chicken shawarma for variety on the buffet.
Storage and Reheating Guide
Refrigerate leftovers in airtight containers for up to 3–4 days. For freezing, cool completely and store in freezer-safe containers up to 3 months; leave some headspace for expansion. Reheat from thawed in a 325°F oven covered for 15–20 minutes or on the stovetop in a skillet with a splash of water or stock, bringing to 165°F. Microwave reheat is fine for single portions; cover and stir halfway through to keep potatoes from drying.
Recipe Variations
- Gluten-free: Naturally gluten-free as written; if thickening with flour, use cornstarch or arrowroot instead.
- Dairy-free: Replace butter with equal olive oil or dairy-free butter and finish with extra lemon zest for richness.
- Low-carb: Swap potatoes for halved baby cauliflower or a mix of radishes and turnips.
- Herbed variation: Add 1 tsp dried tarragon or 2 tbsp chopped fresh thyme for a more herb-forward profile.
Nutritional Highlights
- High-quality lean protein from chicken supports muscle repair.
- Potatoes provide complex carbs and potassium for electrolyte balance.
- Allergen note: Contains dairy if made with butter; make dairy-free for those with lactose or milk allergies. Serve portion sizes around 1 chicken thigh and 3/4–1 cup potatoes per person for balanced meals.
Troubleshooting Common Issues
- Problem: Mushy potatoes. Solution: Cut potatoes larger (1–1.5 inches) and add them at the same time as the chicken, or par-cook them slightly before adding.
- Problem: Watery sauce. Solution: Remove the chicken and reduce the cooking liquid on the stovetop for 5–8 minutes, or whisk 1 tsp cornstarch with 1 tbsp cold water and stir into the hot liquid.
- Problem: Dry chicken. Solution: Use thighs for better moisture, avoid overcooking (pull at 165°F), and rest briefly before serving.
Frequently Asked Questions
Q: Can I use frozen chicken?
A: It’s better to use thawed chicken for even cooking and food safety in slow cookers. If using frozen, increase cooking time and verify the thickest part reaches 165°F; however, thawing first is strongly recommended.
Q: Do I need to sear the chicken?
A: No — searing is optional but recommended for flavor and color. A quick 2–3 minute per side sear in a hot skillet adds depth without much extra time.
Q: How do I keep the sauce bright and not too buttery?
A: Finish with fresh lemon juice and a little zest just before serving; the acid cuts through richness. You can also reserve 1 tbsp butter to stir in at the end rather than cooking all of it for a brighter finish.
Q: Can I double the recipe and use the same slow cooker?
A: You can double, but use a larger (7–8 quart) slow cooker and avoid overfilling — liquids should not exceed 2/3 full. Rotate or rearrange once during cooking if pieces are tightly packed to ensure even doneness.
Conclusion
If you want a close flavor cousin with a zesty twist, compare notes with this Slow Cooker Lemon Pepper Chicken & Potatoes recipe for additional seasoning and presentation ideas.
Print
Slow Cooker Lemon Butter Chicken & Potatoes
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A bright, comforting dish featuring chicken and potatoes simmered in a lemon-butter sauce, perfect for weeknight dinners and meal prep.
Ingredients
- 4 boneless chicken thighs
- 1 lb small potatoes, halved
- 1/2 cup butter
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme (optional)
- 2 cups chicken broth
- Chopped parsley for garnish
- Lemon slices for garnish
Instructions
- Optional: Sear chicken thighs in a hot skillet for 2-3 minutes per side until browned.
- Place halved potatoes in the bottom of the slow cooker.
- Add garlic, salt, pepper, thyme, and chicken broth over the potatoes.
- Place seared chicken thighs on top of the potatoes.
- Mix lemon juice and melted butter, then pour over the chicken.
- Cover and cook on High for 3-4 hours or Low for 6-7 hours until chicken is cooked through and potatoes are tender.
- If sauce is thin, remove chicken and reduce the liquid on the stovetop for 5-8 minutes.
- Serve over rice or noodles, garnished with parsley and lemon slices.
Notes
For a low-carb option, replace potatoes with cauliflower florets. This recipe is naturally gluten-free and can be made dairy-free by using olive oil instead of butter.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg