Garlic Butter Chicken
A comforting slow-cooked chicken dish featuring garlic, butter, and lemon, perfect for busy evenings and family gatherings.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts Thighs stay juicier; breasts are leaner for a healthy option.
- 6 tablespoons unsalted butter For that silky garlic butter richness.
- 6 cloves garlic, minced The star of the show; fresh is best.
- 1 cup low-sodium chicken broth Adds depth without overpowering.
- 2 tablespoons fresh lemon juice Brightens the butter and balances richness.
- 1 teaspoon dried oregano Earthy warmth.
- 1 teaspoon smoked paprika Optional, for color and complexity.
- 1 teaspoon salt To taste.
- 1/2 teaspoon black pepper To taste.
- 1/4 cup chopped fresh parsley For finishing freshness.
- 1 tablespoon cornstarch mixed with 2 tablespoons water Optional, to thicken the sauce.
Instructions
Preparation
- Pat the chicken dry and season both sides with salt, pepper, and smoked paprika.
- In a skillet, melt 2 tablespoons of butter and sear the chicken 2 minutes per side until golden (optional). Transfer to the crockpot.
- In the same skillet, add remaining butter and sauté the garlic over medium-low heat until fragrant (about 1 minute). Add lemon juice and chicken broth, scraping up any browned bits.
- Pour the garlic butter mixture over the chicken in the crockpot. Sprinkle oregano and a little extra black pepper.
Cooking
- Cover and cook on low for 6 hours (or high for 3). The chicken should be fork-tender and bathed in a silky sauce.
- If you prefer a thicker sauce, remove chicken, stir in the cornstarch slurry into the crockpot liquid, and cook on high for 5–10 minutes until glossy and slightly reduced. Return chicken to coat.
- Finish with chopped parsley and a squeeze of fresh lemon before serving.
Notes
Sear the chicken for color if desired. Add mushrooms or pearl onions in the last 2 hours for extra texture. For more depth, a pinch of red pepper flakes can be added for spice.