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This Succulent Crock Pot Lemon Garlic Butter Chicken Thighs recipe delivers tender, juicy chicken with bright lemon and rich buttery garlic sauce — perfect for busy weeknights. I’ve made this dozens of times and love how the slow cooker concentrates the flavors while keeping the thighs fall-off-the-bone tender. If you want a garlic-forward slow-cooker meal with similar comfort, check out my crock pot garlic chicken thighs with noodles for another family-friendly option: crock pot garlic chicken thighs with noodles.

Why Make This Recipe

Deep, balanced flavor: tangy lemon, robust garlic, and silky butter combine for crowd-pleasing sauce.
Reliable tenderness: bone-in, skin-on thighs stay moist in the slow cooker and resist drying out.
Hands-off convenience: prep in 10–15 minutes, set the crock pot, and come back to dinner.
Versatile for meals: pairs well with rice, mashed potatoes, or a crisp salad for lighter fare.
Personal insight: I reach for this when I want a comforting dinner that reheats beautifully for lunches the next day.

Recipe Overview

Prep time: 15 minutes
Cook time: 3–4 hours on High or 6–7 hours on Low (depending on your crock pot)
Total time: 3–4 hours 15 minutes (High) or 6–7 hours 15 minutes (Low)
Servings: 4–6 (about 6 bone-in chicken thighs)
Difficulty: Easy
Method: Slow cooker (brown first for extra flavor, then slow-cook in lemon-garlic-butter sauce)
For another simple slow-cooker thigh method that’s great when you need a set-and-forget main, see this easy crockpot chicken thighs recipe: easy crockpot chicken thighs recipe.

My Experience Making This Recipe

I tested this recipe in both a 6-quart oval slow cooker and a 4-quart round cooker and adjusted time for capacity differences. I learned that searing the thighs first adds a brown, savory note that the sauce loves, but you can skip it when short on time and still get excellent results.

How to Make Succulent Crock Pot Lemon Garlic Butter Chicken Thighs Recipe

Start by patting thighs dry and seasoning with salt and pepper, then brown them skin-side down in a hot skillet with a little oil for 3–4 minutes per side to develop color. Transfer to the slow cooker and pour over a sauce made from melted butter, fresh lemon juice and zest, minced garlic, a splash of chicken broth, and a touch of honey or Dijon for balance. Cook on Low for 6–7 hours (or High for 3–4), then finish by spooning sauce over the thighs, optionally thickening the sauce with a 1:1 cornstarch-water slurry and a brief high-heat reduction in the skillet or by removing the lid for the last 20–30 minutes.

Expert Tips for Success

Brown for flavor: Searing thighs in a hot skillet (cast iron preferred) for 3–4 minutes per side adds Maillard flavor that deepens the final sauce.
Use bone-in, skin-on thighs: They stay juicier than boneless breast and render fat that enriches the sauce.
Adjust acid carefully: Start with 2 tablespoons lemon juice, taste before serving, and add more if you want brighter citrus notes.
Control sauce thickness: For a glossy sauce, make a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and stir into sauce, then simmer until thickened. For ideas using slow-cooker liquids in soups, see my crockpot chicken corn chowder technique for inspiration: crockpot chicken corn chowder recipe.
Know your crock pot: Temperatures vary; use a probe thermometer and check for 165°F internal temperature to avoid over- or under-cooking.

How to Serve Succulent Crock Pot Lemon Garlic Butter Chicken Thighs Recipe

Over grains: Spoon the lemon-butter sauce over steamed rice, quinoa, or buttery mashed potatoes to soak up every drop.
With veggies: Serve alongside roasted asparagus or green beans tossed with lemon zest for a bright contrast.
For a crowd: Keep thighs warm in a low oven (200–225°F) on a baking sheet and serve family-style. For a Southern-style comfort pairing, try the flavor contrast of this crockpot Mississippi chicken approach when planning a menu: crockpot Mississippi chicken recipe.
Presentation tip: Spoon extra sauce over the skin and finish with fresh parsley and thin lemon slices for a restaurant-style look.

Storage and Reheating Guide

Refrigerate: Cool to room temperature, then store in an airtight container for 3–4 days.
Freeze: Portion into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months; leave some sauce room for expansion.
Reheat from fridge: Reheat gently in a 325°F oven covered with foil for 15–20 minutes until 165°F, or reheat on the stovetop over low heat with a splash of broth to loosen the sauce.
Reheat from frozen: Thaw overnight in the refrigerator, then reheat as above; you can also reheat directly from frozen at 325°F for 30–40 minutes covered, checking the internal temperature reaches 165°F.

Recipe Variations

Gluten-free: This recipe is naturally gluten-free if you use gluten-free Dijon and cornstarch for thickening. For a different profile, try a slow-cooker salsa verde finish: crockpot salsa verde chicken recipe.
Dairy-free: Swap butter for olive oil or a dairy-free margarine and finish with a tablespoon of good olive oil for richness.
Lower-carb: Serve over cauliflower rice or a bed of sautéed spinach instead of grains.
Spicy lemon-garlic: Add 1/2–1 teaspoon red pepper flakes or a diced jalapeño to the sauce for heat.

Nutritional Highlights

High in protein: Each serving provides a satisfying amount of protein from the chicken thighs, supporting satiety and muscle repair.
Moderate healthy fats: Using butter contributes some saturated fat; balancing with vegetables helps keep the meal well-rounded.
Allergen note: Contains dairy (butter) and garlic; make dairy-free swaps if you have an allergy. Aim for a single thigh per serving for moderate portions, or two for larger appetites.

Troubleshooting Common Issues

Dry chicken: Use bone-in, skin-on thighs and avoid overcooking; remove at 165–175°F internal temp. If dry, shred and toss with more sauce to restore moisture.
Sauce too thin: Thicken with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and simmer until glossy, or transfer sauce to a skillet and reduce on medium-high heat.
Sauce too tart: Add 1–2 teaspoons honey or a pinch of sugar to balance excess lemon.

Frequently Asked Questions

Q: Can I use boneless skinless chicken thighs or breasts instead?
A: Yes, but adjust cook times. Boneless thighs take about 2–3 hours on Low; breasts can dry out faster — cook on Low for 3–4 hours and remove early once they reach 165°F. Bone-in thighs give the best texture and flavor.

Q: Do I have to brown the chicken first?
A: No, but browning adds flavor and improves texture. If you skip searing, increase seasoning and consider reducing the sauce after cooking to concentrate flavor.

Q: How do I get the skin crispy after slow-cooking?
A: For crisp skin, transfer thighs to a baking sheet and broil for 3–5 minutes skin-side up, watching closely to avoid burning. Pat the skin dry before broiling for best results.

Q: Can I double the recipe for a crowd?
A: Yes, you can double ingredients if your slow cooker can handle the volume. Use a larger 8-quart cooker or cook in two batches; ensure even cooking by not overfilling — the crock pot should be no more than two-thirds full.