PREP TIME: 10 MINS | COOK TIME: 240 MINS | YIELD: 6 servings
I love easy and quick recipes. They are my best friends during busy days. I have tons of recipes I treasure the most, and this Crock Pot Lemon Garlic Butter Chicken thigh is the newest addition to my favourites and go-to. Crazy delicious with outstanding flavour and takes only ten minutes to prep!
This is another crockpot recipe to keep. A must-try if you want an easy but scrumptious crockpot dinner idea. Juicy chicken is slowly cooked in a fantastic buttery lemon garlic sauce. To serve, enjoy this over a bed of cauliflower rice for keto or low-carb option or rice with a simple side salad for a complete meal.
INGREDIENTS
6-8 boneless chicken thighs, skinless or with skin
1/2 stick butter, diced
1/2 tsp paprika
4 garlic cloves, sliced or minced
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp crushed red chilli pepper flakes, or cayenne (optional)
1/3 c. low sodium chicken broth
Zest of half a lemon
Juice of one lemon
Chopped fresh parsley and lemon slices, for garnish
Salt and pepper, to taste
HOW TO MAKE CROCKPOT LEMON GARLIC BUTTER CHICKEN THIGHS
Step 1: At the bottom of a slow cooker, place the chicken thighs. Pour the combined 1/3 cup chicken broth, lemon juice, and zest over the chicken thighs.
Step 2: Place the Italian seasoning, onion powder, garlic powder, paprika, crushed red chili pepper flakes, salt, and pepper in a small bowl. Whisk well. Over the chicken thighs, sprinkle the spice mix, then top with freshly minced garlic and diced butter.
Step 3: Put the lid on and set to cook the chicken thighs on high for 3 to 4 hours or on low for 6 to 8 hours.
Step 4: When done, sprinkle the chicken thighs with some chopped parsley. Serve hot garnished with lemon slices. Pair this dinner with cauliflower rice, spiralized zucchini noodles, rice, pasta, or quinoa.
Nutrition Facts:
Energy cal 655.02 cal | Fat 50.56 g | Protein 43.37 g | Carbs 5.25 g | Saturated Fat 16.43 g | Polyunsat Fat 9.28 g | Monounsat Fat 20.08 g | Sugar 0.81 g | Cholesterol 272.57 mg | Sodium 267.52 mg | Potassium 598.6 mg | Fiber 1 g | Energy 655.02 kcal | Fat 50.56 g | Protein 43.37 g | Carbs 5.25 g | Saturated Fat 16.43 g | Polyunsat Fat 9.28 g | Monounsat Fat 20.08 g | Sugar 0.81 g | Cholesterol 272.57 mg | Sodium 267.52 mg | Potassium 598.6 mg | Fiber 1 g | Energy 655.02 kcal | Fat 50.56 g | Protein 43.37 g | Carbs 5.25 g | Saturated Fat 16.43 g | Polyunsat Fat 9.28 g | Monounsat Fat 20.08 g | Sugar 0.81 g | Cholesterol 272.57 mg | Sodium 267.52 mg | Potassium 598.6 mg | Fiber 1 g
Ingredients
- 6-8 boneless chicken thighs, skinless or with skin
- 1/2 stick butter, diced
- 1/2 tsp paprika
- 4 garlic cloves, sliced or minced
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp crushed red chilli pepper flakes, or cayenne (optional)
- 1/3 c. low sodium chicken broth
- Zest of half a lemon
- Juice of one lemon
- Chopped fresh parsley and lemon slices, for garnish
- Salt and pepper, to taste
Instructions
Step 1: At the bottom of a slow cooker, place the chicken thighs. Pour the combined 1/3 cup chicken broth, lemon juice, and zest over the chicken thighs.
Step 2: Place the Italian seasoning, onion powder, garlic powder, paprika, crushed red chili pepper flakes, salt, and pepper in a small bowl. Whisk well. Over the chicken thighs, sprinkle the spice mix, then top with freshly minced garlic and diced butter.
Step 3: Put the lid on and set to cook the chicken thighs on high for 3 to 4 hours or on low for 6 to 8 hours.
Step 4: When done, sprinkle the chicken thighs with some chopped parsley. Serve hot garnished with lemon slices. Pair this dinner with cauliflower rice, spiralized zucchini noodles, rice, pasta, or quinoa.
