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Delicious garlic butter crockpot chicken thighs for dinner

Classic Garlic Butter Crockpot Chicken Thighs

These classic garlic butter crockpot chicken thighs are incredibly tender and flavorful, made easy in a slow cooker. With a rich garlic butter sauce and optional searing for crispy skin, it's a perfect meal for a busy day.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings 4 servings
Calories 480 kcal

Equipment

  • Paper towels
  • Small bowl
  • Large pan
  • Slow cooker
  • Plate
  • Foil
  • Spoon

Ingredients
  

Main Ingredients

  • 2-3 pounds chicken thighs bone-in, skin-on (or boneless, skinless for a leaner choice)
  • 1/2 cup unsalted butter melted
  • 6-8 cloves fresh garlic minced (use a lot!)
  • 1 cup chicken broth low sodium is best
  • 1 tablespoon dried herbs like Italian seasoning, dried thyme, or dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Fresh parsley or chives for decoration (optional)
  • 1 tablespoon cornstarch for cornstarch slurry (optional)
  • 2 tablespoons cold water for cornstarch slurry (optional)

Instructions
 

Instructions

  • Pat the chicken thighs dry with paper towels and season generously with a mix of salt, pepper, smoked paprika, and dried herbs on both sides.
  • (Optional Searing): Melt butter or oil in a large pan over medium-high heat. Sear chicken skin-side down for 3-5 minutes until golden and crispy, then flip and cook for another 2-3 minutes. Remove and set aside.
  • In the same pan or a clean small bowl, combine the melted butter and minced garlic, stirring well.
  • Pour half of the chicken broth into the bottom of the slow cooker, then arrange the seared (or unseared) chicken thighs evenly inside.
  • Spoon the garlic butter mixture evenly over the chicken thighs and pour the remaining chicken broth around them.
  • Cover and cook on LOW for 3-4 hours or on HIGH for 2-3 hours, until the chicken is very tender and cooked through (internal temperature 165°F/74°C).
  • (Optional Sauce Thickening): Carefully remove the cooked chicken thighs to a plate and cover lightly with foil to keep warm. Turn the slow cooker to HIGH.
  • In a small bowl, whisk cornstarch and cold water to create a slurry. Slowly stir the slurry into the liquid in the slow cooker and cook, stirring frequently, for 10-15 minutes, or until the sauce reaches your desired thickness.
  • Return the chicken to the thickened sauce or pour the sauce over the chicken. Garnish with fresh parsley or chives before serving.

Notes

For best flavor, don't skip the fresh garlic. Adjust salt and pepper to your taste. Searing the chicken beforehand adds extra flavor and crispy skin, while the cornstarch slurry helps thicken the sauce to your preferred consistency.