Description
A tender crockpot chicken recipe featuring rich garlic butter that makes weeknight dinners feel special.
Ingredients
Scale
- 1.2 kg (2.6 lb) bone-in, skin-on chicken thighs (about 8 thighs)
- 113 g (1/2 cup) unsalted butter
- 8 large cloves of garlic, minced (about 24 g)
- 240 ml (1 cup) low-sodium chicken broth
- Juice of 1 lemon (about 30 ml / 2 tbsp)
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme (or 1 tsp dried)
- 2 tsp Diamond Crystal kosher salt (or 1 tsp Morton’s)
- 1/2 tsp freshly ground black pepper
- Optional: 1 tbsp Dijon mustard, 1 tsp smoked paprika
Instructions
- Pat the chicken thighs dry and season with salt and pepper. Let sit for 5 minutes.
- In a bowl, whisk together melted butter, chicken broth, minced garlic, and lemon juice. Stir in Dijon if using.
- Place thighs in the slow cooker skin-side up. Pour the garlic butter mixture over the chicken.
- Cover and cook on LOW for 6 hours. Check at 5.5 hours for doneness.
- For crispy skin, sear the thighs skin-side down in a hot skillet for 1-2 minutes if desired.
- Stir in chopped parsley and lemon zest into the cooking liquid before serving.
Notes
Check the internal temperature of the chicken with a thermometer, ensuring it reaches 74°C (165°F). Store leftovers in the cooking liquid.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 0g
- Sodium: 740mg
- Fat: 39g
- Saturated Fat: 16g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 170mg