🛒 Ingredients (4–6 servings)
- 2 lbs (900g) boneless, skinless chicken thighs or breasts
- 4 tbsp unsalted butter, melted
- 6 cloves garlic, minced
- 1 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tsp lemon zest
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp dried Italian seasoning
- 1/2 tsp paprika
- 1 tbsp cornstarch (optional, for thickening)
- 1 tbsp water (if thickening)
- 2 tbsp fresh parsley, chopped (for garnish)
👩🍳 Instructions
1️⃣ Prepare the Sauce
In a bowl, whisk together melted butter, garlic, chicken broth, lemon juice, lemon zest, salt, pepper, Italian seasoning, and paprika.
2️⃣ Load the Crockpot
Place chicken in the crockpot in a single layer.
Pour the lemon garlic butter mixture evenly over the chicken.
3️⃣ Cook
- Low: 5–6 hours
-
High: 2½–3½ hours
Cook until chicken is tender and reaches 74°C (165°F) internally.
4️⃣ Optional – Thicken Sauce
Remove chicken.
Mix cornstarch with 1 tbsp water to make a slurry.
Stir into crockpot juices and cook on HIGH 10–15 minutes until thickened.
5️⃣ Finish
Return chicken to sauce. Spoon sauce over top.
Garnish with fresh parsley.
🍽️ Serve With
- Steamed rice
- Mashed potatoes
- Pasta
- Roasted vegetables
- Naan or crusty bread (great for soaking the sauce!)
⭐ Tips
- Use chicken thighs for extra juiciness.
- Add sliced mushrooms or spinach during the last hour for variation.
- For creamy lemon garlic chicken, stir in 1/4 cup heavy cream at the end.
