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Garlic Butter Chicken (Crockpot)

Dump-and-go slow cooker chicken with rich garlic butter sauce, dried herbs, and lemon for tender, flavorful dinner with minimal effort.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts or thighs
  • 1/2 cup (1 stick) unsalted butter sliced into cubes
  • 4-6 cloves garlic minced
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 1 tablespoon fresh lemon juice added at the end

Equipment

  • Slow cooker or crockpot
  • paper towels
  • Instant read thermometer
  • Optional: skillet for searing

Method
 

  1. Pat chicken pieces completely dry with paper towels on both sides. Place in an even layer at the bottom of the slow cooker.
  2. Sprinkle salt, black pepper, onion powder, dried parsley, and dried oregano evenly over the chicken.
  3. Scatter minced garlic over the seasoned chicken. Cut butter into tablespoon-sized cubes and place evenly across the top of the chicken.
  4. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours, until chicken reaches 165°F in the thickest part and shreds easily with a fork.
  5. Once cooked, stir fresh lemon juice into the sauce at the bottom of the crockpot. Taste and adjust seasoning with more salt or lemon juice if needed.
  6. Optional: Remove chicken and quickly sear in a hot skillet with a bit of sauce for 1 minute per side to create golden edges. Return to crockpot to coat in sauce.
  7. Serve chicken with generous spoonfuls of garlic butter sauce drizzled over the top.

Notes

Storage: Store chicken and sauce together in airtight container for up to 4 days. Butter sauce solidifies when cold. Reheat gently on stovetop or in microwave at medium power. Freezes for up to 3 months though sauce may separate slightly when thawed. Chicken Choice: Thighs stay more moist during long cooking. Breasts work but check at lower end of cook time to prevent drying. Cooking Time: Check chicken breasts at 6 hours on Low to prevent overcooking. Thighs can handle full 8 hours. Slow cookers vary in temperature—check at minimum time. Creamy Variation: Stir in 1/4 cup heavy cream during final 30 minutes for richer sauce. White Wine Addition: Add 1/4 cup dry white wine at the beginning for extra depth. Mushroom Enhancement: Add 1 cup sliced mushrooms on top of chicken before cooking for earthy flavor. Herb Variation: Replace parsley and oregano with 2 teaspoons Italian seasoning. Add fresh basil at end. Sauce Consistency: If too watery, remove lid during final 30 minutes on High to evaporate excess moisture. Or transfer sauce to pot and simmer on stovetop to reduce. Serving: Perfect over mashed potatoes, white rice, angel hair pasta, steamed green beans, roasted cauliflower, or with crusty bread. Pro Tip: Use fresh garlic for best flavor during long cooking. Don't add extra liquid—chicken releases moisture and butter provides fat for plenty of sauce. Line slow cooker with disposable liner for easy cleanup.