Description
Warm, glossy garlic butter clings to fork-tender chicken after six hours of slow cooking, delivering deep, savory flavor with minimal hands-on time.
Ingredients
Scale
- 900 g (2 lb) boneless, skinless chicken breasts or thighs
- 113 g (1 stick / ½ cup) unsalted butter
- 6 garlic cloves, minced (about 18 g)
- 240 ml (1 cup) low-sodium chicken broth
- 30 ml (2 tbsp) fresh lemon juice
- 60 ml (¼ cup) heavy cream, optional
- 1 tbsp cornstarch + 15 ml (1 tbsp) water
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- 2 tsp fresh thyme leaves or 1 tsp dried thyme
- 15 g (¼ cup) chopped fresh parsley for garnish
Instructions
- Season the chicken: Pat chicken dry and season with salt and pepper on both sides.
- Brown the garlic and butter: Heat skillet over medium, melt butter, and sauté garlic until fragrant.
- Transfer to the slow cooker: Place seasoned chicken in slow cooker, pour garlic-butter mixture over it, add broth and thyme.
- Slow cook low and steady: Cover and cook on LOW for 6 hours until the chicken is tender.
- Finish the sauce: Stir cornstarch with water, add to skillet with juices, thicken sauce, add cream and lemon juice.
- Shred and serve: Shred the chicken, mix with sauce, and sprinkle with parsley before serving.
Notes
Store chicken and sauce in an airtight container for up to 3–4 days. Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 150mg