Slow-Cooker Lemon Garlic-Butter Chicken
This dump-and-go chicken dinner is big on flavor but low on fuss.
By Kimberly Holland
Kimberly Holland
Kimberly Holland
Kimberly Holland is a writer and editor with 17 years of experience in food, lifestyle, travel, and health content. She is an Editorial Director for Southern Living.
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Updated on February 24, 2026
📝 Ingredients
- 1 3/4 lb. boneless, skinless chicken thighs
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. dried oregano
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1/4 tsp. crushed red pepper
- 1/4 cup chicken broth or water
- 1 small (2 oz.) lemon, sliced 1/4-in. thick
- 3 Tbsp. unsalted butter, sliced into 4 pieces
- Hot cooked rice
👨🍳 Instructions
- Arrange chicken thighs in an even layer in a slow cooker.
- Sprinkle evenly with thyme, rosemary, oregano, garlic powder, onion powder, salt, black pepper, paprika, and red pepper.
- Drizzle with broth and stir until chicken is evenly coated.
- Arrange lemon and butter slices on top of chicken.
- Cover and cook on LOW until chicken is tender and a thermometer inserted into thickest portion of chicken registers at least 165°F, about 3 hours. Serve over rice.