Description
A cozy and delicious slow-cooked garlic butter chicken dish perfect for autumn, featuring tender chicken thighs and a creamy sauce.
Ingredients
- 6 chicken thighs (bone-in or boneless)
- 6 tablespoons unsalted butter
- 8 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon smoked paprika
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, to thicken)
- Fresh parsley, chopped, for garnish
Instructions
- Pat chicken dry and season both sides with salt, pepper, smoked paprika, thyme, and rosemary.
- In a skillet over medium-high heat, melt 2 tablespoons butter. Sear each thigh for 2–3 minutes per side until golden.
- Place seared chicken into the crockpot. Scatter minced garlic over the top and pour in chicken broth and lemon juice. Drop the remaining butter in pats over the chicken.
- Cover and cook on LOW for 6 hours.
- Remove chicken to a plate. Stir heavy cream into the crockpot juices. For a thicker sauce, whisk in the cornstarch slurry and cook on HIGH for 10–15 minutes until glossy.
- Spoon sauce over chicken and garnish with parsley. Serve alongside your favorite sides.
Notes
Use chicken thighs for moisture. Fresh garlic is recommended. Adjust salt before serving.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American