Name: Crockpot Lemon Garlic Butter Chicken Thighs
Prep time: 15 min
Cook time: 4 h
Total time: 255 min
Yield: 6 servings
Cuisine: American
Ingredients: 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; 1 medium lemon, zested and juiced (about 3 tablespoons juice); 1 tablespoon minced garlic; 6 tablespoons salted butter, cut into slices; 2 tablespoons Dijon mustard; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry); Optional garnish: lemon slices and chopped fresh parsley

Crockpot Lemon Garlic Butter Chicken Thighs

A hands-off slow cooker chicken dish with a bright, buttery lemon-garlic sauce. This version adds Dijon mustard and fresh thyme for a tangy, herbaceous twist, and uses a cornstarch slurry to create a glossy sauce. The chicken comes out juicy and tender, perfect over rice, pasta, or mashed potatoes.

Inspired by The Stay At Home Chef

Oct 2, 2025

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Method

8 steps

Pat the chicken thighs dry with paper towels and place them in the bottom of a 5- to 6-quart slow cooker.
In a small bowl, combine paprika, salt, garlic powder, onion powder, black pepper, and red pepper flakes. Sprinkle the mixture evenly over the chicken.
In another small bowl, whisk together lemon juice, lemon zest, minced garlic, Dijon mustard, and fresh thyme. Pour this mixture over the chicken.
Dot the butter slices evenly over the chicken.
Cover and cook on low for 4–5 hours or on high for 3 hours, until the chicken is tender and reaches an internal temperature of 172°F (77°C).
Carefully transfer the chicken to a serving platter and cover loosely with foil to keep warm.
Strain the cooking juices into a small saucepan and bring to a simmer over medium heat. Whisk in the cornstarch slurry and cook for 1–2 minutes, until the sauce thickens slightly.
Serve the chicken hot, drizzled with the thickened sauce. Garnish with lemon slices and parsley, if desired.

Recipe notes

Helpful tips

For extra lemony flavor, add a squeeze of fresh lemon juice to the sauce after thickening.
If you prefer a thicker sauce, use an additional 1/2 tablespoon cornstarch mixed with 1 tablespoon water.
Serve over rice, pasta, or mashed potatoes to soak up the sauce.

Equipment

5- to 6-quart slow cooker
Small mixing bowls
Whisk
Small saucepan
Strainer
Instant-read thermometer

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.

Additional tips

Ensure chicken reaches a safe internal temperature of 165°F (74°C) before serving. The sauce is hot; handle carefully when straining.

Crockpot Lemon Garlic Butter Chicken Thighs

Ingredients

Adjust servings