Slow cooker lemon garlic chicken thighs are simmered in a buttery sauce that is perfect for spooning over rice and vegetables. Low carb and gluten-free. Assemble ahead and freeze as a freezer crockpot meal!
The slow cooker is such a great appliance to lean on when you're working from home, or in the middle of a busy season. Easy dinners like crockpot salsa chicken and slow cooker honey lime shredded chicken sandwiches come in so handy!
Another of our faves are these slow cooker lemon garlic chicken thighs. I mean...is there any better flavor combo than lemon and garlic? How about if we throw a little butter in there? Am I speaking your love language yet? ♡
Because it is a 'no saute' slow cooker recipe, it takes only 10 minutes to get it on to cook, and you can even assemble your ingredients ahead and freeze as a freezer crockpot meal.
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Reasons you'll ♡ this recipe
- the combination of butter, lemon and garlic is classic and delicious
- it's low carb and a lighter option than many other lemon chicken recipes out there
- no sautéeing is required and it can be assembled as a freezer crockpot meal
Recipe video
Watch the video below to see exactly how I prepped this recipe. It’s so easy! You can find more of my recipe videos on my YouTube channel.
Ingredient notes
- chicken- while this recipe is written for boneless skinless chicken thighs, you could easily swap in chicken breasts. Reduce the cook time to 4 hours on low. I do recommend sticking to skinless chicken as the fat from the chicken skin would make the sauce too fatty.
- bouillon- for this recipe, we skip the sauté step, but to make up for the extra flavor that this gives, we instead add some chicken stock concentrate- I highly recommend a concentrate (like better than bouillon) versus the powdered bouillon
- butter- to add a creamy, luxurious texture to the sauce, we add a few tablespoons of butter. You could use salted or unsalted.
- wine- the white wine adds depth to the sauce, but if you are worried about the alcohol content, you could omit it.
- lemon- we cook the chicken in the zest only, adding the juice just before serving. This helps keep the lemon flavors light and bright, and prevents it from getting sour while cooking.
Step by step directions
1. Assemble- In the insert of a 5 or 6 quart slow cooker, combine the garlic, salt, basil, lemon zest, chicken stock, chicken stock concentrate and wine. Stir until well combined, then add the chicken thighs. Turn to coat in the sauce, then scatter butter cubes evenly over.
NOTE- For a full batch, I love this 6 quart slow cooker. For a half batch, I recommend using a small 2.5 quart slow cooker.
2. Cook- Set the slow cooker to cook on the lowest setting for 4 hours.
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TIP- all slow cookers vary slightly, so if you know your slow cooker cooks lower/slower, you may want to increase the cook time to 5 hours.
3. The finishing touches- Just before serving, stir in the juice of half a lemon, garnish with extra lemon slices, and fresh parsley.
FAQ
Sure, but I recommend you transfer the sauce to a pot. Stir in a slurry of 1 tablespoon cornstarch + 2 tablespoons water, and simmer until thickened.
You can, but the sauce will be lacking in flavor a little bit.
Yes, vegetables like green beans or asparagus go well with this crockpot lemon garlic chicken. I would scatter across the top (don't stir in) 1 hour before serving.
Serve it with
- Sautéed Green Beans with Garlic Butter
- Crispy Grilled Potatoes
- 7 Easy Rice Recipes
- 7 Cauliflower Rice Recipes
- Staple Kale Salad
Meal prep & storage
This recipe works great for meal prep using two different strategies:
Reheat meals
- Cook the chicken fully through, then portion out with rice and steamed vegetables.
- Cool completely, then refrigerate for up to 4 days, or freeze for up to 3 months.
- Reheat until steaming hot in the microwave.
Crockpot freezer meal
A crock pot freezer meal is assembled ahead and frozen before cooking. This way, when it’s time to cook, you simply dump the ingredients into the slow cooker and skip any measuring. This is a great recipe to prepare for someone who is expecting a baby.
Here’s how you can turn this recipe into a freezer meal:
- Assemble the boneless skinless chicken thighs plus all remaining ingredients (except for fresh lemon juice, lemon slices & parsley) in a gallon-sized freezer bag, reusable silicone bag, or meal prep container.
- Squeeze out as much air as possible.
- Freeze flat for up to 3 months.
- Thaw completely, then cook as directed in the recipe card.
More slow cooker chicken recipes
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Slow Cooker Lemon Garlic Chicken Thighs
Ingredients
Add to the Slow Cooker
- 4 cloves garlic minced
- ¼ teaspoon salt
- 1 teaspoon dried basil
- ½ lemon zested; roughly 2 teaspoons
- ½ cup chicken stock
- 1 teaspoon chicken bouillion I recommend Better than Bouillon
- 2 tablespoons white wine
- 2 tablespoons unsalted butter cut into small cubes
- 1 ½ lb boneless skinless chicken thighs see note 1
30 Minutes Before Serving
- ½ lemon juiced; around 2 tablespoons
- parsley garnish
- lemon slices garnish
Instructions
- Assemble- In the insert of a 5-6 quart slow cooker, combine the garlic, salt, basil, lemon zest, chicken stock, chicken stock concentrate and wine. Stir until well combined, then add the chicken thighs. Turn to coat in the sauce, then scatter butter cubes evenly over.
- Cook- Put the lid on, then set the slow cooker to cook on the lowest setting for 4-5 hours.
- The finishing touches- Just before serving, stir in the juice of half a lemon, garnish with extra lemon slices, and fresh parsley.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Tips:
- Assemble the boneless skinless chicken thighs plus all remaining ingredients (except for fresh lemon juice, lemon slices & parsley) in a gallon-sized freezer bag, reusable silicone bag, or meal prep container.
- Squeeze out as much air as possible.
- Freeze flat for up to 3 months.
- Thaw completely, then cook as directed in the recipe card.
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Lisa says
Girl, I assembled & froze this a few months ago & man oh man I could kiss you! We just got back from a 3 week trip to Europe. My husband & i both have covid & my youngest son too. I am beyond grateful that I could just thaw this, dump it in my crockpot & pair with some rice (that I had also frozen) & dinner is done! Love love love your freezer meals!
C. Saunders says
I made this recipe following the exact directions. It was so bland. I was actually embarrassed to serve it. Could not taste lemon. Could not taste garlic. The chicken was fall apart tender but that was about the most positive thing I could say. I was truly embarrassed about this recipe.
Denise Bustard says
Sorry to hear that! Thanks for your feedback.
Lexy says
I use red wine vinegar but I love this recipe
Lori says
This recipe is now a favorite that I make often. Its delicious and simple. Sometimes I use the instant pot. Once its completely cooked I add a bag of baby spinach.
Jasmine @ Sweet Peas & Saffron says
Hi Lori, so glad that you've found a favorite to enjoy again and again! Great tip with adding the spinach. Thank you so much for taking the time to come back to leave a rating and review!
Kristin says
The ingredients call for boneless, skinless chicken thighs and there is a note that talks about swapping for another cut but it also says thighs. I'm sure one of these should say breasts or tenders and not be the same cut.
Jasmine @ Sweet Peas & Saffron says
Hi Kristin, thank you for catching that - it should say "you could easily swap in chicken breasts". Thanks for letting us know! We will update the ingredient notes.
Ashley says
Can I double the recipe?
Jasmine @ Sweet Peas & Saffron says
Hi Ashley, you should be ok to double this recipe. Though we have not tested it, you might want to add another hour on to the cook time, just because it may take extra time to come to temperature. Please let us know how it turns out if you do try doubling this recipe! I hope you enjoy!
Gabriela says
Hello, can you use frozen chicken thighs (boneless skinless)? How long would you cook them for? High or low?
Great recipe. Thank you!
Denise Bustard says
Hi Gabriela, apologies for my late reply! It's not recommended that you cook chicken from frozen in the slow cooker, but if you were to do it, I'd add 1-2 hours onto the cook time.
Rakisha D Cooper says
Mazde this today in my InstantPot using the slow cooker feature. It came out great. I added some potatoes so had to double the sauce and I added a tad bit more seasoning (garlic pepper and a little Badia 21). I would definitely make this again!
Denise Bustard says
Hi Rakisha! So happy to hear you enjoyed, and thank you for your feedback. Thanks so much for taking the time to come back and leave a review, I really appreciate it!
Lee says
Hi. Sorry but I’m still confused about the lemon. The previous lemon comment asked if you cook with lemon.
Please answer this question, including how much juice and how much zest and when you add them TY!
Denise Bustard says
Hi Lee! I just updated the recipe to be more clear. You do not add the lemon juice until just before serving, only add the zest to the slow cooker at the start. 1 lemon is around 2 tablespoons of juice. Zest amount is already included in the card- 2 teaspoons. Hope you enjoy!
Eve says
Has this been made in the Instant Pot?
Denise says
Hi Eve! I have not personally tried it in the Instant Pot, but I would guess 10 minutes (for chicken thighs) or 8 minutes (for chicken breasts) with a quick pressure release. Hope you enjoy!
Amber says
This recipe has worked well for us for Sunday lunch; it’s my go to now! The chicken comes out super tender and flavorful. First time we ate it the hubby said, “this is amazing!” Definitely a keeper if the hubs is a fan lol. For an even easier lunch, I pierce russet potatoes with a fork then wrap in foil before adding to the crock along with the chicken. Easy baked potatoes to go with the meal. Thank you for sharing this recipe!
Denise says
I'm so happy to hear this, Amber! Thank you so much for taking the time to leave a review. I love that you added potatoes!
Caroline says
Can I use chicken breasts instead ? I’m not a fan of chicken thighs...
Denise says
Hi Caroline, chicken breasts should work fine! I would reduce the cook time to 3-4 hours so they don't dry out.
Carolynne Shinn says
The sauce was every bit as delicious as advertised and the chicken thighs cooked on low for 5 hours were fall-off-the-fork tender. But adding fresh cut green beans on high 30 minutes before serving did not work; they were more uncooked than crunchy tender.
I think I would either add the green beans much sooner or go with frozen peas.
Denise says
Sorry to hear this Carolynne! Thanks for your feedback, I really appreciate it 🙂
Carolynne Shinn says
It was just a minor deficiency in the recipe! I've already shared it with friends, and leftovers were every bit as yummy.
Denise says
Hi Maddy, sounds like you have a slow cooker that cooks really hot. Which brand are you using? Also, did you use boneless skinless chicken thighs? 2.5 hours on high should definitely not overcook thighs.
Maddy says
^ high, my chicken
Nancy says
Under "To Cook Immediately" #3, it states:
"minutes before serving, add in the green beans and cook for another 30 minutes."
How many minutes before serving?
Denise says
Hi Nancy, sorry about that, I think some information went missing when I swapped recipe card plugins. It should say '30 minutes before serving'.
Mlee says
What do you do with the butter?
Denise says
Thank you for catching that! You can add it in with the cornstarch & water. I'll amend the recipe!
Amanda says
Hi, is it possible to use bone-in chicken thighs instead of boneless? - ¬Amanda
Denise says
Hi Amanda, I bet that would work fine! Personally I would avoid skin on thighs, as I find they release a lot of fat. Hope you enjoy!
A says
May I ask you to clarify the use of lemon juice and cornstarch? Do you use any lemon juice during the cooking? The ingredient listing calls for 4 teaspoons of each but the directions call only for 2 teaspoons of each to make the sauce. It isn't clear to me what happens to the other 2 teaspoons of lemon juice and cornstarch. Perhaps I missed a line?
Thank you
Denise says
Oh thanks for catching that! It should be four teaspoons of each. I often test recipes in half batches so I must not have doubled them in the ingredients section when I re-wrote the recipe. I've updated it now 😀
tabatha says
can thighs be replaced with breasts? my hubbys not a fan.
Denise says
Hi Tabatha! I haven't tried this exact recipe with chicken breasts but it should be fine. I would check on them at the earlier time points, though, as chicken breasts are easy to overcook in the slow cooker. I hope you enjoy!
Nicole says
Would this work in an Instant Pot too?! That would be amazing.
Denise says
Hi Nicole, I'm not much of an expert in Instant Pot Cooking. I think it should work, but can't say for sure.
Nicole says
No worries! I'll keep you posted if I try it 🙂
Kelly @ New Leaf Wellness says
Yum! I can't wait to give it a try!
Denise says
Thanks so much, Kelly 😀