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Slow cooker garlic butter chicken thighs over rice with parsley

Slow Cooker Garlic Butter Chicken Thighs

Bone-in chicken thighs slow cooked in butter, garlic and broth until fall-apart tender. Cook on low for 6 hours or on high for 3 hours.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 bone-in, skinless chicken thighs
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 tablespoons butter melted
  • 4 cloves garlic minced
  • ½ cup chicken broth
  • 1 teaspoon Italian seasoning
  • Chopped fresh parsley for serving, optional

Method
 

  1. Season the chicken thighs on both sides with the salt and pepper. Arrange them in the slow cooker in a single layer.
  2. In a small bowl, whisk together the melted butter, garlic, broth and Italian seasoning. Pour it over the chicken.
  3. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is very tender and reaches at least 165°F.
  4. Spoon the sauce over the chicken and sprinkle with parsley before serving.

Notes

  • Stir a splash of cream into the sauce at the end for a richer finish.
  • Add halved baby potatoes or carrot chunks under the chicken for a one-pot meal.
  • To thicken the sauce, simmer it on the stove with a cornstarch slurry for a minute or two.