These Slow Cooker Chicken Thighs cook low and slow in a garlic butter sauce until they’re perfectly juicy, tender, and flavorful. This easy weeknight dinner practically makes itself!
Try these Grilled Chicken Thighs next. And for more tasty chicken recipes, check out my copycat Popeyes Fried Chicken recipe and Baked Smothered Chicken Breast, too.
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Slow Cooker Chicken Thighs
If you’ve ever wondered how to cook chicken thighs in your crockpot, this is the recipe to try. It’s the ultimate set it and forget it kind of dinner.
I use boneless chicken thighs, plenty of garlic, and fresh lemon juice to build flavor with barely any effort. The lemon butter sauce that forms while it cooks is perfect over rice or mashed potatoes. Once you try it, you’ll have this dinner entree on repeat!
Ingredients for Crockpot Chicken
- Boneless chicken thighs: I love using boneless thighs because they stay juicy and soak up all the flavor from the sauce while they cook. They also cook a little faster and shred easily if you want to serve them that way.
- Butter: Butter adds richness and helps create that smooth, garlicky lemon butter sauce that brings everything together. It also balances out the acidity from the lemon juice.
- Fresh lemon juice: You need fresh lemon juice for that bright, zesty kick. It cuts through the richness and really makes the garlic butter sauce pop.
- Garlic: I use fresh minced garlic for the best flavor. It melts right into the sauce and gives the whole dish that cozy, home-cooked taste.
- Seasoning: A mix of my go-to spices brings out the flavor in the chicken without overpowering the lemon and garlic. You can adjust based on what you like, but don’t skip this part.
- Cornstarch slurry (optional): If you want the sauce a little thicker, this step helps without changing the flavor. Just mix cornstarch with water and stir it in near the end.
How to Make Slow Cooker Chicken Thighs
See recipe card for ingredient quantities and full instructions.
Prep the Chicken Thighs
Season the chicken thighs with your preferred spices. Place them in the bottom of your slow cooker. Add minced garlic, sliced lemons, and pats of butter on top.
Slow Cook Chicken Thighs
Cover and cook on low for 4 to 6 hours, or until the chicken is tender and cooked through. You’ll start to see the sauce come together as the butter melts and mixes with the seasoning.
Thicken the Sauce (Optional)
If you want a thicker sauce, mix cornstarch with a bit of cold water to make a slurry. Stir it into the slow cooker during the last 20 to 30 minutes of cooking. Let it cook uncovered until the sauce thickens slightly.
Serve Slow Cooker Lemon Butter Chicken
Serve the slow cooker chicken thighs over rice with plenty of sauce spooned on top. Add your favorite side dish like green beans or roasted veggies to round out the meal.
How Long to Cook Chicken Thighs in Slow Cooker
Cook chicken thighs in the slow cooker on low for 4 to 6 hours, or until they’re juicy, tender, and easy to shred with a fork. Boneless thighs usually cook a little faster than bone-in.
You’ll know they’re ready when the internal temperature reaches 165°F and the sauce is rich and flavorful.
Pro Tips
- Use fresh lemon juice. Bottled just doesn’t hit the same. Fresh lemon gives the sauce that clean, zesty flavor you want.
- Layer your ingredients. Place the chicken on the bottom and everything else right on top so the flavors cook down into the meat.
- Don’t skip the butter. It’s the key to getting that rich, silky lemon butter sauce that tastes like you did way more than dump and go.
- Check the chicken for doneness. It should be fall-apart tender and easy to shred with a fork when it’s ready.
- Thicken the sauce if needed. If you like your sauce a little thicker, mix up a quick cornstarch slurry and stir it in for the last 20–30 minutes.
- Serve it with a starchy side. Rice, mashed potatoes, or even pasta are perfect for soaking up all that lemony, garlicky sauce.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, warm the slow cooker chicken thighs gently on the stove or in the microwave.
Add a splash of water or broth if the sauce has thickened up too much in the fridge.
What to Serve with Slow Cooker Chicken Thighs
- Mashed potatoes: Creamy mashed potatoes are perfect for soaking up all that lemon butter sauce.
- Roasted potatoes: Crispy on the outside and fluffy on the inside. These add a nice contrast to the tender chicken.
- Carrots: Glazed, roasted, or air-fried carrots bring a natural sweetness that pairs well with the tangy lemon flavor.
- Green beans: A quick sauté or steam keeps them crisp and fresh, making them a great balance to the richness of the dish.
- Asparagus: Roasted or pan-seared asparagus adds a slightly earthy flavor and a pop of color to your plate.
- Mac and cheese: Creamy, cheesy, and indulgent—because sometimes you just want comfort on top of comfort.
FAQ
Is it better to cook chicken thighs fast or slow?
Slow is better, especially for juicy, tender results. Cooking them low and slow gives the flavors time to build and keeps the chicken from drying out. That’s what makes the slow cooker perfect for this recipe.
Do chicken thighs need liquid in a slow cooker?
Not always. In this recipe, the chicken releases its own juices as it cooks, and the added butter and lemon juice create enough liquid to keep everything moist and flavorful. As long as the crockpot is covered, you don’t need to add extra broth or water.
Do I need to sear the chicken first?
Nope! This is a true dump-and-go recipe. The chicken gets plenty of flavor from the garlic butter and lemon as it cooks low and slow.
Can I cook this on high instead of low?
You can, but the texture won’t be quite the same. Cooking on low helps the chicken stay juicy and lets the flavors develop more fully.
More Slow Cooker Recipes
Looking for other recipes like this? Try these:
After you try this Slow Cooker Chicken Thighs recipe, I'd love to hear your thoughts. Comment below and follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious recipes!
📖 Recipe
Ingredients
- 6 boneless skinless Chicken thighs
- 1 tablespoon Chicken bouillon seasoning
- ½ tablespoon Garlic herb seasoning
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Lemon pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Black pepper
- ½ teaspoon Dried rosemary
- ½ teaspoon Dried thyme
- ½ teaspoon Dried Oregano
- 3 cloves Garlic minced
- 1 stick Butter unsalted cut into pieces
- 1 whole Lemon zested and sliced
- 2 cups Chicken broth low sodium
- 1 tablespoon Corn starch mixed with cooking liquid (optional but recommended)
Instructions
- Once you add all of your seasonings, use clean hands or tongs to mix the chicken in with the seasoning to ensure each piece is coated well.
- Now add your garlic cloves directly into the crockpot, then place the sliced pieces of butter right over the top.
- Zest the outside of a lemon, careful not to go too deep into the rind (it will taste bitter). You want about 1 teaspoon of lemon zest total. Now cut the lemon into slices and place it directly onto the chicken.
- Gently pour the chicken broth around the outer edges of the crockpot, so you don’t completely wash away the seasoning.
- Place the lid on the slow cooker and cook it on high for 4 hours, or low for 6-8 hours. Make a corn starch slurry by mixing the corn starch with about ¼ cup of the cooking liquid in a separate cup or bowl.
- Once the corn starch is blended completely with the liquid, and there are no more clumps, pour the liquid back into the crockpot and gently mix it into the juices to make a little gravy. Serve over a bed of mashed potatoes or rice, and enjoy!
Linda says
Thank you for this delicious recipe!