Can I use chicken breasts instead of thighs for this crockpot lemon garlic chicken recipe?

Yes, but chicken breasts are leaner and cook faster, so they are more prone to drying out in the slow cooker. If you use breasts, start checking the internal temperature at the 2.5 to 3 hour mark on low to avoid going past 165°F.

Can I prep this crockpot lemon garlic chicken the night before?

Yes. Assemble everything in the slow cooker insert, cover it, and refrigerate overnight. In the morning, set the insert in the base, turn it on, and dinner takes care of itself.

My sauce turned out watery - what went wrong?

Slow cookers trap all moisture during cooking, so some liquid at the end is completely normal. Remove the cooked chicken, set the slow cooker to high with the lid off, and let the sauce simmer for 10 to 15 minutes. You can also stir in a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) to thicken it faster.

The Best Crockpot Lemon Garlic Chicken for Effortless Weeknight Dinners

Crockpot Lemon Garlic Chicken

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Juicy, tender chicken thighs slow cooked all day in a rich buttery lemon garlic sauce. A simple set-and-forget weeknight dinner with minimal prep and maximum flavor.

Author: James Carter Jr
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Slow Cooker
Cuisine: American

Ingredients

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3 lb boneless skinless chicken thighs
2 tsp paprika
2 tsp salt
1.5 tsp garlic powder
1 tsp onion powder
0.75 tsp black pepper
0.75 tsp red pepper flakes
2 medium lemons, zested and juiced separately
1.5 tbsp minced garlic
6 tbsp salted butter, cut into small pieces
2 tbsp fresh parsley, chopped

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Instructions

In a small bowl, whisk together paprika, salt, garlic powder, onion powder, black pepper, and red pepper flakes. Zest both lemons into a separate bowl, then juice them and set the juice aside.
Arrange chicken thighs in a single layer in the slow cooker. Sprinkle the spice blend evenly over all pieces. Top with minced garlic and lemon zest. Pour the lemon juice over everything, then place butter pieces across the surface. Do not stir.
Cover and cook on low for 4 to 5 hours or on high for 3 hours, until chicken reaches an internal temperature of 165 degrees F at the thickest part. Avoid lifting the lid during cooking.
Transfer chicken to a serving platter. Spoon cooking liquid generously over the top. Garnish with fresh chopped parsley and serve immediately. If sauce is too thin, remove chicken and simmer liquid on high with lid off for 10 to 15 minutes to reduce.

Notes

Bone-in skin-on thighs can be used – add 30 to 60 extra minutes on low. Chicken breasts can substitute but check internal temperature at the 2.5 to 3 hour mark on low to prevent drying out.
Leftovers keep refrigerated for up to 4 days or frozen with sauce for up to 3 months. Reheat on the stovetop over medium-low with a splash of chicken broth for best results.
The sauce is naturally thin after slow cooking. Reduce on high with the lid off or stir in a cornstarch slurry (1 tsp cornstarch plus 1 tbsp cold water) to thicken quickly.

Nutrition

Serving Size: 1 serving (approximately 8 oz chicken with sauce)
Calories: 460 kcal
Sugar: 1 g
Sodium: 920 mg
Fat: 34 g
Saturated Fat: 14 g
Unsaturated Fat: 18 g
Trans Fat: 0.5 g
Carbohydrates: 3 g
Fiber: 0 g
Protein: 36 g
Cholesterol: 195 mg

Find it online: https://www.benefitiany.com/crockpot-lemon-garlic-chicken/