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Crockpot Garlic Butter Chicken

Crockpot Garlic Butter Chicken delivers juicy, melt-in-your-mouth chicken coated in a rich garlic butter sauce made in the slow cooker. The result is tender breasts covered in savory broth, then finished with fresh parsley and lemon juice for brightness.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 2 lb boneless skinless chicken breasts
garlic butter sauce
  • 6 tbsp butter, melted
  • 6 garlic, minced
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup chicken broth
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley, chopped

Equipment

  • 1 slow cooker

Method
 

Add ingredients to the slow cooker
  1. Place the boneless skinless chicken breasts in the slow cooker, spreading them out into a single layer. (No temperature required for this step.)
  2. Whisk together the melted butter, minced garlic, onion powder, paprika, Italian seasoning, salt, black pepper, chicken broth, and lemon juice in a bowl until smooth and fully combined. (No temperature required for this step.)
  3. Pour the garlic butter mixture over the chicken so the breasts are coated as evenly as possible. (No temperature required for this step.)
Slow cook the chicken
  1. Cover and cook on LOW for 5–6 hours, until the chicken is tender and easily spoonable. Visual cue: the sauce looks thicker and glossy around the edges of the cooker.
  2. Alternatively, cover and cook on HIGH for 3–4 hours, until the chicken is tender and cooked through. Visual cue: the garlic butter sauce bubbles gently and turns more opaque.
Finish and serve
  1. Spoon the garlic butter sauce over the chicken right before serving to fully coat the tops. (No temperature required for this step.)
  2. Garnish with the chopped fresh parsley for a bright finish and color contrast. (No temperature required for this step.)

Notes

For best flavor and sliceable chicken, let the cooked chicken rest in the turned-off slow cooker for 5 minutes before spooning on the sauce. Refrigerate leftovers in a sealed container for up to 4 days; freeze in an airtight container for up to 3 months. For a lighter option, use low-sodium chicken broth and reduce the butter to 4 tablespoons while keeping the remaining seasonings the same.