Description
Garlic Butter Chicken with glossy sauce and tender meat that falls apart, cooked to perfection in a slow cooker.
Ingredients
Scale
- 1.2 kg bone-in, skin-on chicken thighs
- 113 g unsalted butter (1 stick)
- 12 cloves garlic, minced (~36 g)
- 240 ml low-sodium chicken broth (1 cup)
- 30 ml lemon juice (2 tbsp)
- 2 tsp paprika (~4 g)
- 1 tsp dried thyme (~1 g)
- 2 tsp kosher salt (~10 g)
- 1 tsp black pepper (~2 g)
- 15 ml cornstarch (1 tbsp)
- 15 ml cold water (1 tbsp)
Instructions
- Pat the chicken thighs dry and season with salt and pepper. Brown thighs in a skillet with butter and oil.
- Add minced garlic to the skillet and sauté until fragrant, then add chicken broth and lemon juice.
- Place browned thighs in the slow cooker and pour the garlic-butter broth over them, sprinkle paprika and thyme on top. Set on LOW for 6 hours.
- After 6 hours, check the meat’s doneness with a thermometer. Remove excess fat if necessary.
- Transfer the sauce to a saucepan, whisk in cornstarch and cold water, then simmer to thicken the sauce.
- Let the chicken rest in the sauce for 5 minutes before serving.
Notes
For a quicker stovetop option, see BlancheF’s garlic butter chicken. Avoid overcrowding in the slow cooker for best results.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 1g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 46g
- Cholesterol: 210mg