Ingredients:

  • 2.5 lbs (1.1 kg) boneless, skinless chicken thighs, trimmed
  • 4 cloves garlic, minced (approx. 2 tablespoons)
  • ½ cup (115g) unsalted butter, melted
  • ¼ cup (60ml) fresh lemon juice (from about 2 large lemons)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional, for a kick!)
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free), mixed with 2 tablespoons cold water (for thickening)

Instructions:

  1. Trim excess fat from the chicken thighs and pat dry.
  2. In a bowl, whisk together the melted butter, minced garlic, lemon juice, parsley, Italian seasoning, salt, pepper, and red pepper flakes (if using).
  3. Place the chicken thighs in the crock pot. Pour the lemon garlic butter sauce over the chicken, ensuring each thigh is coated.
  4. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and registers an internal temperature of 165°F (74°C).
  5. In the last 30 minutes of cooking, whisk together the flour (or cornstarch) and cold water until smooth. Pour the slurry into the crock pot and stir to combine. Cook on high for an additional 15-30 minutes, or until the sauce has thickened to your desired consistency.
  6. Spoon the chicken thighs and sauce over rice, pasta, or your favorite side dish. Garnish with additional fresh parsley and lemon wedges, if desired.