Garlic Butter Chicken Crockpot | 6-Hour Tender Magic

Warm, glossy garlic butter clings to fork-tender chicken after six hours of slow cooking. This garlic butter chicken crockpot recipe delivers deep, savory flavor with almost no hands-on time. I developed and tested this version repeatedly in a busy test kitchen and refined it over a dozen trials to get the butter-to-broth balance just right. The method blends seared garlic and butter with a short, bright lemon finish so the sauce tastes rich, not heavy. It’s an ideal weeknight main for busy parents and home cooks who want a comforting, reliable dish. For another easy crockpot chicken idea, try this garlic-parmesan crockpot chicken and potatoes while you master this one.

Why this version works

Low-and-slow breaks down connective tissue so breasts and thighs become juicy and shred easily.
Browning the garlic briefly in butter blooms flavor and reduces raw garlic bite.
A small amount of broth prevents drying while lemon and parsley brighten the rich sauce.
Adding a cornstarch slurry at the end gives a silky, clingy sauce without overcooking the chicken.
Simple timing (6 hours on low) fits into busy schedules and minimizes risk of overcooking.

Ingredients breakdown

900 g (2 lb) boneless, skinless chicken breasts or thighs — breasts give a leaner result; thighs stay juicier. Use thighs for more forgiving results if unsure.
113 g (1 stick / ½ cup) unsalted butter — browns the garlic and creates the rich sauce; do not use margarine.
6 garlic cloves, minced (about 18 g) — provides prominent garlic flavor; reduce to 3 cloves for a milder profile.
240 ml (1 cup) low-sodium chicken broth — keeps meat moist; using full-sodium broth increases the dish’s saltiness.
30 ml (2 tbsp) fresh lemon juice — brightens the butter for balance.
60 ml (¼ cup) heavy cream, optional — enriches the sauce at the end for a velvety finish.
1 tbsp cornstarch + 15 ml (1 tbsp) water — slurry to thicken the sauce; omit for a thinner sauce.
1 tsp kosher salt (use Diamond Crystal) — if using Morton’s, use ¾ tsp because it is denser.
½ tsp black pepper, freshly ground.
2 tsp fresh thyme leaves or 1 tsp dried thyme — herbal backbone.
15 g (¼ cup) chopped fresh parsley for garnish — adds freshness.
Substitutions and impact warnings:
Dairy-free: swap butter for 80 ml (⅓ cup) olive oil and skip the cream; sauce will be less rich.
Gluten-free: cornstarch is gluten-free; ensure your broth is labeled gluten-free.
Lower sodium: use water and extra lemon, but the sauce will be less savory.

Essential equipment

5–6 quart (4.7–5.7 L) slow cooker — roomy enough for 900 g (2 lb) chicken without crowding.
Large skillet (10–12 inch / 25–30 cm) for sautéing garlic in butter first — saves raw garlic flavor.
Instant-read thermometer — helps verify the chicken reaches 74°C (165°F).
2 forks or stand mixer for shredding — forks work fine; a stand mixer with paddle shreds quickly.
Small bowl and whisk for the cornstarch slurry.
If you don’t have a skillet, brown the garlic in the slow cooker using the sauté function for 2–3 minutes, stirring constantly.

Step-by-step instructions

Prep Time: 15 minutes | Cook Time: 6 hours (low) | Inactive Time: None | Total Time: 6 hours 15 minutes | Servings: 4

Step 1: Season the chicken

Pat 900 g (2 lb) chicken dry and season with 1 tsp kosher salt and ½ tsp freshly ground black pepper on both sides, about 1 minute per piece. Drying helps the meat sear and locks in juices.

Step 2: Brown the garlic and butter

Heat a 10–12 inch (25–30 cm) skillet over medium heat and add 113 g (1 stick / ½ cup) unsalted butter; melt for 30–45 seconds. Add 6 minced garlic cloves and sauté for 45–60 seconds until fragrant and lightly golden — do not let the garlic burn.

Step 3: Transfer to the slow cooker

Place the seasoned chicken in the slow cooker and pour the garlic-butter mixture over it, then add 240 ml (1 cup) low-sodium chicken broth and 2 tsp fresh thyme. Spoon a little sauce over each piece so the top layers stay moist.

Step 4: Slow cook low and steady

Cover and cook on LOW for 6 hours, or until the chicken reaches an internal temperature of 74°C (165°F) and is tender enough to shred, about 6 hours. You’ll know it’s done when it pulls apart easily with two forks.

Step 5: Finish the sauce

Remove the chicken to a plate and stir 1 tbsp cornstarch into 15 ml (1 tbsp) water to make a slurry. Pour the slow cooker juices into a skillet over medium heat, whisk in the slurry and simmer 2–3 minutes until sauce thickens; add 60 ml (¼ cup) heavy cream if using and 30 ml (2 tbsp) fresh lemon juice, then taste and adjust seasoning.

Step 6: Shred and serve

Shred the chicken with two forks or a stand mixer on low for 30–60 seconds, return to the skillet with the sauce, and toss to coat for 1–2 minutes. Sprinkle 15 g (¼ cup) chopped parsley before serving.

Expert Tips & Pro Techniques

Avoid dry chicken: cook on LOW for the full 6 hours. High heat overcooks lean breasts quickly.
Common mistake: adding too much liquid. The slow cooker creates condensation; keep broth to about 240 ml (1 cup).
Make-ahead: Refrigerate sauce and cooked chicken separately for up to 3 days. Reheat gently in a skillet and add a splash of broth if needed.
Professional trick for silky sauce: strain pan juices and reduce over medium heat before adding cream; it concentrates flavor.
Shredding like a pro: use a stand mixer with the paddle attachment for 30–45 seconds to shred evenly.
If the sauce is too thin: whisk in another ½ tsp cornstarch dissolved in 5–10 ml (1–2 tsp) water and simmer 1–2 minutes.

Storage & Reheating

Refrigerator: Store chicken and sauce in an airtight container for up to 3–4 days. Keep chicken submerged in sauce to prevent drying.
Freezer: Freeze cooled chicken and sauce in a freezer-safe container for up to 3 months. Leave 2 cm (¾ inch) headspace for expansion.
Thawing: Thaw overnight in the refrigerator.
Reheating: Reheat gently in a skillet over medium-low for 6–8 minutes, stirring until heated through. If oven reheating, use 175°C (350°F) for 10–12 minutes covered to prevent drying. Avoid microwaving if you want the best texture.

Variations & Substitutions

Keto / Low Carb: Omit cornstarch and heavy cream; finish with an extra tablespoon of butter and 15 ml (1 tbsp) lemon juice. Everything else stays the same.
Dairy-Free Version: Replace butter with 80 ml (⅓ cup) olive oil and skip cream. Sauce will be lighter and less silky.
Garlic-Heavy: Increase to 10 cloves of garlic and roast them first for a sweeter, caramelized garlic flavor; no other changes.
Herb Swap: Replace thyme with rosemary (1 tsp dried) for a woodier flavor; keep cooking times identical.
Make it a stew: Add 200 g (1 cup) baby potatoes and 150 g (1 cup) baby carrots at the start; increase broth to 360 ml (1½ cups) and cook 6 hours on LOW.

Serving suggestions & pairings

Serve over 240 g (2 cups) steamed white rice or our lemon-herb garlic butter rice for a bright pairing; try lemon herb chicken with garlic butter rice.
Spoon over mashed potatoes with roasted green beans on the side.
Use leftovers in wraps or sandwiches with melted cheese; see ideas for cheesy garlic chicken wraps.
For a textural contrast, serve alongside crisp roasted Brussels sprouts or a crunchy cabbage slaw and consider the techniques used in baked-fried coconut chicken tenders for roasting tips.

Nutrition information (per serving)
Serving size: about 1 chicken breast (≈225 g). Recipe yields 4 servings.

Calories: 420 kcal
Total Fat: 25 g
Saturated Fat: 12 g
Cholesterol: 150 mg
Sodium: 650 mg
Total Carbohydrates: 4 g
Dietary Fiber: 0 g
Sugars: 1 g
Protein: 40 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my chicken turn out dry?
A: Most often it’s from cooking on HIGH or overcooking lean breasts. Cook on LOW for 6 hours and check for an internal temperature of 74°C (165°F).

Q: Can I make this without butter?
A: Yes. Use 80 ml (⅓ cup) olive oil and skip the heavy cream. The flavor will be less rich but still tasty.

Q: Can I double this recipe?
A: Yes. Double all ingredients and use a 6–8 quart (5.7–7.6 L) slow cooker. Cooking time on LOW remains around 6–7 hours, depending on crowding.

Q: Can I prepare this the night before?
A: Yes. Cook fully, cool slightly, then refrigerate chicken and sauce separately. Reheat gently the next day in a skillet.

Q: How long does this keep in the fridge?
A: Properly stored in an airtight container, it keeps 3–4 days.

Q: Can I use bone-in chicken?
A: You can. Increase cook time to 6–7 hours on LOW and check near bones for doneness; bone-in pieces may be more forgiving.

Q: Is this crockpot recipe good for shredding cold and using in salads?
A: Yes. Leave it slightly under-shredded, chill, then toss with a light vinaigrette for salads.

Conclusion

If you like buttery, saucy chicken with big garlic flavor, this slow method is a keeper; for a spiced, tomato-forward take on rich chicken, compare to the Indian Butter Chicken Recipe for inspiration. For a different roast-and-vegetable approach to whole birds, see the technique used in roast chicken with schmaltzy cabbage – smitten kitchen.