Tender, slow-cooked lemon garlic chicken thighs in a buttery citrus sauce. Bright, juicy, and effortless.

3 pounds boneless skinless chicken thighs

2 teaspoons paprika

1 1/2 teaspoons salt

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper

1/2 teaspoon crushed red pepper flakes

1 medium lemon, zested and juiced

1 tablespoon minced garlic

6 tablespoons salted butter, sliced

To Garnish: 1 lemon sliced, 1 tablespoon chopped parsley (optional)

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1. Place chicken thighs in a 5 to 6-quart slow cooker.

2. Mix paprika, salt, onion powder, garlic powder, black pepper, and red pepper flakes.

3. Sprinkle seasoning mix over chicken evenly.

4. Add lemon juice, zest, and minced garlic over the top.

5. Place butter slices on top of the chicken.

6. Cover and cook on LOW for 4–5 hours or HIGH for 3 hours.

7. Check internal temp reaches 172°F.

8. Garnish with lemon slices and parsley, serve with juices.

You can broil chicken for 2–3 minutes for a crispier top.

For dairy-free, use olive oil instead of butter.

Pairs beautifully with rice, couscous, or roasted vegetables.